Vitelium Porcini Mushroom Pâté with Truffles, 50 g. Paté di Porcini Tartufati made from porcini mushrooms, summer truffles, bay leaf, and cloves – robust, vegan, perfect for trying out.
Vitelium Porcini Mushroom Pâté with Truffles, 50 g is a Paté di Porcini Tartufati from Molise in Southern Italy: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), Vitelium's own extra virgin olive oil, salt, natural flavoring, bay leaf, and cloves. Robust, savory, and vegan, in a 50 g jar. No liver, no butter, no cheese – a mushroom pâté that tastes of the forest.
Porcini Mushroom Pâté with Truffles by Vitelium is what Italians call Paté di Porcini: a spreadable sauce made from finely chopped porcini mushrooms, bound with olive oil and salt. Here, summer truffles, bay leaf, and cloves are added. The word "pâté" here refers to a mushroom paste, as it is eaten in Italy with bread and pasta: made of mushrooms, oil, and salt, entirely plant-based. Anyone who has collected porcini mushrooms in autumn knows the fragrance that fills the kitchen when cleaning them. This pâté brings that into a jar, along with truffles from Molise and olive oil from Vitelium's own groves.
Taste
The pâté tastes of porcini mushrooms, earthy and deep, with a seasoning that evokes autumn and the forest. Porcini mushrooms are more robust than button mushrooms, slightly nutty, with a hint of sweetness in the finish. The summer truffle adds its earthy, slightly garlic-like note, supported by the natural flavoring in the ingredient list, as summer truffles are naturally subtle.
Then come the bay leaf and cloves. Both spices give the pâté a warm, almost wintry tone, which distinguishes it from the Tartufata from the same producer. The extra virgin olive oil from Vitelium's early harvest brings a green, bitter note and keeps the whole thing fresh. The consistency is spreadable and can be stirred into a sauce with a little liquid. The pâté contains its own salt, so season your pasta or sauce only after stirring it in.
Compared to the Truffle Pesto with Button Mushrooms, the Porcini Mushroom Pâté is the more robust, savory variety. Those who avoid cloves in their food should stick to the Tartufata; here, they are part of the character. On the other hand, those who enjoy cooking game and braised dishes have a jar in this pâté that fits that cuisine perfectly.
Use
The manufacturer recommends the pâté with eggs, and they are right: a teaspoon in scrambled eggs just before they set, or a dollop on a fried egg with toasted bread. The egg absorbs the porcini and truffle while remaining in the background itself. For an omelet, stir the pâté directly into the egg mixture.
For pasta, use one heaped tablespoon per portion, mix it with pasta water, and toss pappardelle or tagliatelle in it. Top with a few sautéed mushrooms, and the dish is ready. The pâté also works well in sauces: a spoonful in the pan juices for beef, in a mushroom cream sauce, or in a sauce for game.
For steak, add it like a seasoned butter onto the hot meat. Grilled vegetables, especially eggplant and zucchini, pair just as well with it. As a vegan bread spread, it stands on its own on toasted farmhouse bread, perhaps with a slice of tomato or a few arugula leaves. For a quick appetizer, spread it on small crostini and top with a few shavings of Parmesan or, for a vegan version, toasted pine nuts.
Storage: cool and dark; after opening, keep in the refrigerator and consume promptly. Always use a clean spoon and smooth the surface after each use.
Our tip: Toast two slices of farmhouse bread, spread the pâté on top, and add a poached egg. Pepper, a few drops of olive oil, and you have a ready-made breakfast or late dinner for two. Further ideas can be found in our Truffle Guide.
Origin
The pâté is made in Provvidenti, a small village in the province of Campobasso in Molise. The region south of the Abruzzi lies in the Apennines, and its forests produce both items found in the jar: mushrooms and truffles. Vitelium processes porcini mushrooms from the region and summer truffles that Angelo, a truffle-hunting friend from the neighboring village, finds with his own dogs. The search with a dog can take over an hour until the tuber is unearthed with a truffle hoe.
Behind Vitelium is a married couple: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. Constanze Engelbrecht from Hamburg manages Vitelium GmbH and distribution in Germany. The name stems from the Oscan word "Viteliú," from which "Italia" originated.
The olive oil in the pâté is Vitelium's own extra virgin olive oil. The olives are harvested by hand starting in mid-October at the green stage of ripeness, taken to the mill within six hours, and centrifuged at under 27 degrees. Every year, the production of the truffle jars begins with this harvest. The groves are cultivated without fertilizers or pesticides.
For whom
The 50 g jar is the trial size: two portions of pasta, a breakfast with egg, or a truffle evening for two with bread, steak, and vegetables. As a small gift, it suits hosts who enjoy gathering mushrooms or cooking game. Anyone who walks through the woods in autumn will have a substitute in the cupboard out of season. Those who use the pâté regularly afterwards can opt for the Porcini Mushroom Pâté with Truffles in the 90 g jar.
The White Truffle Cream from the same producer is a great match for those who prefer it creamier and with cheese. You can find more jars in our Savory Spreads category, and all products from Molise 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 and bay leaf in their food or are looking for a mild mushroom cream.
A porcini mushroom pâté with summer truffles, bay leaf, and cloves in a small jar – for a first taste, for Sunday scrambled eggs, and as a small gift for mushroom lovers.
