Vitelium porcini mushroom pâté with truffles, 90 g. Paté di Porcini Tartufati made from porcini mushrooms and summer truffles, with bay leaf and cloves – vegan, for various dishes.

Vitelium porcini mushroom pâté with truffles, 90 g is a Paté di Porcini Tartufati from Molise: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), extra virgin olive oil from Vitelium's own groves, salt, natural flavoring, bay leaf, and cloves. Savory, spreadable, and vegan, in a 90 g jar. No meat, no dough – a mushroom pâté for pasta, eggs, and steak.

Porcini mushroom pâté with truffles by Vitelium is an Italian-style mushroom paste: porcini mushrooms and summer truffles finely minced, bound with olive oil, and seasoned with bay leaf and cloves. Porcini mushrooms and truffles grow in the same forests, and in this pâté, they are reunited. The 90 g jar is for kitchens where the pâté will earn a permanent spot in the fridge after the first taste.

Flavor

Earthy, robust, with warm spicy notes: the pâté tastes of porcini mushrooms, just like they smell fresh from the forest. Porcini mushrooms are nuttier and deeper than button mushrooms; the summer truffle adds its earthy note, carried by the natural flavoring. Bay leaf and cloves give the pâté a tone reminiscent of braised dishes and game. The extra virgin olive oil from Vitelium's early harvest counteracts this with its green, bitter note. The pâté is spreadable and can be stirred into a sauce while warm. Straight from the spoon, it tastes more intense than in a dish; combined with pasta, eggs, or sauce, the flavor spreads out and becomes rounder.

Usage

With 90 grams, the jar is enough for pasta for four and another breakfast. For the pasta, stir three to four tablespoons with a ladle of pasta water and toss the pappardelle in it. In sauces, stir the pâté in at the end – into gravy for beef, into a cream sauce, or into the sauce for a game ragout.

It is simplest with eggs: a teaspoon in scrambled eggs, a dollop on a fried egg, a tablespoon in an omelet mixture. For steak and grilled vegetables, add it like a compound butter onto the hot meat or veggies. Cold, it is a vegan spread for farm bread; for an appetizer, spread it on crostini and top with sautéed mushrooms. Storage: cool and dark; after opening, keep refrigerated and consume promptly.

Our tip: Mix two tablespoons of pâté with four tablespoons of mayonnaise. This porcini mayo goes well with fries, baked potatoes, and roast beef sandwiches. Our truffle mayo recipe shows you how to make the classic version with truffles.

Origin

The pâté is produced in Provvidenti in the province of Campobasso, in Molise, south of Abruzzo. Vitelium is an Italian manufacturer headquartered in Hamburg: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg.

The porcini mushrooms come from the region, and the summer truffles are found by Angelo, a truffle hunter friend from the neighboring village, with his own dogs. The search sometimes takes over an hour until the tuber is uncovered with a truffle hoe. The olive oil comes from their own groves, which are farmed without fertilizers or pesticides. Harvesting by hand begins in mid-October, and this harvest also marks the start of the annual production of the truffle jars.

For whom

The 90 g jar is for anyone who wants to have mushrooms and truffles regularly in their kitchen, for pasta nights with friends, and for the game season. To try it out or as a small gift, you can choose the porcini mushroom pâté with truffles in a 50 g jar. Milder and without spices is the truffle pesto with button mushrooms from the same producer. All truffle products and oils from Molise can be found on the Vitelium page.

Note: The pâté is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those who avoid cloves in their food.

A porcini mushroom pâté with summer truffle, bay leaf, and cloves in a large jar – for pasta for four, Sunday scrambled eggs, and the sauce for game.