Porcini Mushroom Pâté with Truffles – Paté di Porcini Tartufati – 90 g

Porcini mushroom paste with truffles in a pantry-sized jar. Mushroom seasoning for ragouts, sauces, and pasta for four.

Porcini mushroom paste with truffles in a large jar: porcini mushrooms and summer truffles, bound with their own olive oil and seasoned with bay leaves and cloves, vegan, 90 g. No stock, no bouillon cubes, no pre-made cream sauce.

Porcini mushroom paste with truffles is a seasoning paste by Vitelium that concentrates porcini mushrooms and summer truffles so intensely that a single spoonful can flavor an entire sauce. A venison ragout has been simmering for two hours, and the stock is rich, but it lacks depth. Two tablespoons of paste stirred in ten minutes before serving close the gap.

This 90-g jar is designed for such kitchens. The paste is not just for spreading on bread, but also for the casserole, the gravy, and the large bowl of pasta.

Robust enough for game, delicate enough for eggs

The paste has a dark, savory porcini flavor, underpinned by earthy truffle and warm bay leaves. The 69 percent porcini mushrooms give it a meaty density reminiscent of mushroom ragout. Summer truffles make up five percent, while added aroma enhances its rather subtle note.

Bay leaves and cloves were not chosen by chance. Both are classic seasonings for game in Italy as well as Germany, along with juniper and red wine. That is why the paste blends so naturally into stews with venison, venison, or wild boar.

It is less suitable for delicate fish dishes or light spring vegetables, as its seasoning would overpower their subtle aromas. Its salt content of 1.4 g per 100 g should also be taken into account when seasoning to taste.

Portions for four from one jar

The 90-g jar contains about six heaped tablespoons and can be divided among several dishes. For a venison ragout for four, stir two tablespoons into the braising liquid once the meat is tender. Then let it simmer briefly, without bringing it back to a full boil.

For pappardelle for four, mix three tablespoons with two small ladles of pasta water and a knob of cold butter. The wide ribbons absorb the sauce evenly. A tablespoon stirred into the gravy of a roast beef gives it a rich woodland character.

Cold, the paste makes a vegan spread for a snack, for example on dark farmhouse bread with slices of radish. A mushroom risotto with fresh mushrooms also benefits from stirring in a tablespoon at the end.

For a quick lentil soup with root vegetables, one tablespoon per pot just before serving is enough. The paste gives the lentils a smoky depth without any bacon. This is an idea for guests who do not eat meat.

A word of advice: The truffle aroma is volatile and cannot withstand prolonged cooking. Therefore, add the paste in the final minutes, not at the beginning of the braising process. For tasting or as a gift, there is the small 50-g porcini mushroom paste.

Viteliú, the ancient name behind the jar

The name Vitelium derives from Viteliú, an Oscan word spoken by the Samnites. These peoples lived in today's Molise and resisted Rome for a long time. Through the stages of Viteliú, Iteliú, and Italia, it became the name of the entire country.

Today, the name represents a small manufactory with two locations. In Provvidenti in Molise, Dr. Davide Petrollino looks after cultivation and production. In Hamburg, Constanze Engelbrecht runs Vitelium GmbH and ensures the jars find their way into German kitchens.

For the paste, Vitelium processes regional porcini mushrooms and Italian truffles found by a friend of the company who searches for truffles with his dogs in Molise. The paste is bound with the company's own extra virgin olive oil. The team hand-picks the olives when they are green and fruity and brings them to the oil mill within six hours.

A pantry size for game season and long weekends

The large jar is worth it for anyone who regularly braises, prepares sauces, or cooks pasta for several guests. Sealed, it waits in the pantry until game season begins or guests arrive. As a gift, it is perfect for hunters, mushroom foragers, and anyone who takes their autumn cooking seriously.

Compared to the small jar, the quantity is the main reason to choose this size. When cooking for four, you quickly need five tablespoons for ragout and pasta, and that is exactly what the large jar is designed for. Once opened, it should be used up quickly, so plan your dishes accordingly.

A note on seasoning: If you generally dislike cloves, this paste is not for you. Without cloves and with a milder flavor, the Tartufata with mushrooms is also available in a 90-g jar.

A jar of porcini mushrooms and truffles for the casserole. With the large Paté di Porcini Tartufati, ragouts, gravy, and pasta gain the depth of an autumn forest.