Pressure Cooker Creamy Mushroom Sauce Recipe 445 Recipes

CREAMY MUSHROOM SAUCE OVER PASTA (PRESSURE COOKER STYLE)

Creamy Mushroom Sauce over Pasta (Pressure Cooker Style) image

The beauty of owning a pressure cooker, is that you can reduce the cooking time for most any recipe by 75%. This creamy mushroom sauce took 30 minutes to cook in a pressure cooker. It uses a blend of cremini, shiitake and portobello mushrooms, which are simmered with broth, herbs, wine. The finishing touch is freshly grated Parmesan cheese and heavy cream. We thought this recipe was really flavorful, and could be made totally vegetarian by using vegetable broth.

Provided by Debby - www.AFeastfortheEyes.net

Categories main

Time 52m

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 onion (minced)
Salt and pepper (to taste)
1 tablespoon all-purpose flour
3 garlic cloves (minced)
1 tablespoon fresh thyme (minced or 1 1/2 teaspoons dried)
1 1/4 cups low-sodium chicken broth
1/4 cup dry sherry
10 ounces shiitake mushrooms (stemmed and sliced thin)
10 ounces cremini mushrooms (stemmed and slice thin)
10 ounces portobello mushroom caps (gills removed, caps halved and sliced thin)
1/2 cup heavy cream
1 ounce Parmesan cheese (grated (1/2-cup))
2 tablespoons fresh parsley (minced)

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.

Nutrition Facts : Calories 235 kcal, Carbohydrate 12 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 112 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PRESSURE-COOKER MARINATED MUSHROOMS

Pressure-Cooker Marinated Mushrooms image

Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson, Fresno, California

Provided by Taste of Home

Categories Appetizers

Time 19m

Yield 5 cups.

Number Of Ingredients 12

Ingredients

2 pounds medium fresh mushrooms
1 package (14.4 ounces) frozen pearl onions
4 garlic cloves, minced
3/4 cup reduced-sodium beef broth
1/4 cup dry red wine
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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

Pressure Cooker Creamy Mushroom Sauce Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 onion, minced
Salt and pepper, to taste
1 tablespoon all-purpose flour
3 garlic cloves, minced
1 tablespoon fresh thyme, minced or 1 1/2 teaspoons dried
1 1/4 cups low-sodium chicken broth
1/4 cup dry sherry
10 ounces shiitake mushrooms, stemmed and sliced thin
10 ounces cremini mushrooms, stemmed and slice thin
10 ounces portobello mushroom caps, gills removed, caps halved and sliced thin
1/2 cup heavy cream
1 ounce Parmesan cheese, grated (1/2-cup)
2 tablespoons fresh parsley, minced

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.

MUSHROOM RISOTTO IN PRESSURE COOKER

Mushroom Risotto in Pressure Cooker image

Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.

Provided by CJ139022

Categories Short Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil
4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 ounces portabella mushrooms, sliced
1 1/2 cups arborio rice or 1 1/2 cups risotto rice
4 cups chicken broth
1 -1 1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
Add onion and garlic. Saute until translucent.
Add portabella and rice. Stir until rice is coated with oil.
Add Chicken broth.
Cover and cook under high pressure for 7 minutes.
Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

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