Pressure Cooker Creamy Mushroom Sauce Recipe 445

CREAMY MUSHROOM SAUCE OVER PASTA (PRESSURE COOKER STYLE)

Steps:

• Heat oil in pressure-cooker pot over medium heat until shimmering.
• Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in flour, garlic and thyme and cook until fragrant, about 30 seconds.
• Whisk in broth and sherry, scraping up any browned bits.
• Stir in mushrooms.
• Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
• Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
• Before serving stir in cream and simmer sauce over medium high heat until thickened, about 5 minutes.
• Off heat, stir in Parmesan and parsley.
• Season with salt and pepper to taste.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

PRESSURE-COOKER MARINATED MUSHROOMS

Steps:

• Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.

PRESSURE COOKER CREAMY MUSHROOM SAUCE RECIPE - (4.4/5)

Steps:

• Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in flour, garlic and thyme and cook until fragrant, about 30 seconds. Whisk in broth and sherry, scraping up any browned bits. Stir in mushrooms. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure. Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you. Before serving stir in cream and simmer sauce over medium high heat until thickened, about 5 minutes. Off heat, stir in Parmesan and parsley. Season with salt and pepper to taste.

CREAMY MUSHROOM SAUCE

Steps:

• In a large saucepot, heat the butter gently on medium-low until melted and sauté the minced garlic and shallot until soft.
• Turn heat up to medium, add mushrooms and a couple pinches of salt to make them sweat, stir.
• Add the olive oil, continue stirring mushrooms until they're all soft and tender, adding more butter after a few minutes if desired.
• Squeeze lemon and put juice in with the mushrooms.
• Combine the hot water, bouillon cube and herbs, stirring until the bouillion is completely dissolved; add to mushrooms.
• Add heavy cream, goat cheese and vodka or white wine, stirring until cheese is melted and sauce is well blended.
• Add salt and pepper to taste.
• Simmer until desired thickness; if stirring constantly on medium-high heat a half hour might do it. I simmered this for about an hour and a half on medium heat and stirred every once in awhile to prevent a skin from forming.
• Serve with a thicker pasta, like linguini or fettuccine, enjoy!

PRESSURE-COOKER MUSHROOM POT ROAST

Steps:

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.