PRESSURE-COOKER MARINATED MUSHROOMS
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
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 MUSHROOM POT ROAST
Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 316 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 373mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
MUSHROOM JUS - 2-QT. PRESSURE COOKER
Entered for safe-keeping, adapted from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home". This can be used to dress a risotto, poached eggs or steaks, or to intensify the mushroom flavor in Cream of Mushroom Soup or Barley with Wild Mushrooms and Red Wine. I estimate that a 2.5-qt. Pressure Cooker would be big enough. (Portabella mushrooms are large Crimini mushrooms.) (The following oils have a neutral taste: beef tallow, canola, chicken fat, clarified butter, refined coconut oil, corn oil, duck fat, grapeseed oil, refined peanut oil, pork lard, safflower oil, soybean oil or sunflower oil.) (If vegan, please do not use butter or bacon.)
Provided by KateL
Categories Sauces
Time 50m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Over high heat, melt clarified butter or neutral oil in pressure cooker. Sauté mushrooms and shallots (and optional porcini mushrooms or bacon) until the mushrooms and shallots turn golden, about 12 minutes.
- Add the water, sherry, and port or Chardonnay. Combine with mushroom mixture.
- Secure lid, and pressure-cook at 1 bar (low pressure) for 25 minutes. (Start timing as soon as full pressure has been reached. (If your stovetop runs hot and you have difficulty maintaining only 1 bar of pressure, either double stack burner grates or use a heat diffuser.).
- Remove from heat. Let cooker depressurize naturally.
- Strain the stock through a fine sieve. Discard the solids.
- Measure 2 cups of the mushroom stock (500 mL or 500 g).
- Into the measured 2 cups stock, blend white miso and soy sauce. Allow to infuse for 4 minutes.
- Strain.
- Season the jus with salt to taste and/or sherry vinegar to taste.
- Serve the jus warm.
Nutrition Facts : Calories 391.6, Fat 21.4, SaturatedFat 13, Cholesterol 53.4, Sodium 798.5, Carbohydrate 28.8, Fiber 2, Sugar 7.6, Protein 8.6
WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER
Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure (8 psi). If you increase the amount of wild rice, be sure you don't fill the cooker past the 1/2 mark. I created a separate recipe for presoaked wild rice due to the different rice:water and cooking time.
Provided by KateL
Categories Grains
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 25 minutes and cook for 25 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 71.4, Fat 0.2, Sodium 4.1, Carbohydrate 15, Fiber 1.2, Sugar 0.5, Protein 3
RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER
For 2-quart Pressure Frypan or larger pressure cooker, from "Quick Cuisine" by Kuhn Rikon. If doubling recipe, only increase the broth to 3 1/2 cups. For a rich, creamy taste, add butter or cream with Parmesan cheese. When I made this our dining group thought the sundried tomatoes took over the spotlight so we would reduce them next time, but the 20-mo.-old gave this her enthusiastic approval.
Provided by KateL
Categories Short Grain Rice
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
- Add rice, stirring often, until lightly golden.
- Add mushrooms. Stir to mix.
- Add wine. Stir to mix.
- Add tomatoes and broth. Stir to mix.
- Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
- Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
- Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
- Stir in Parmesan cheese.
Nutrition Facts : Calories 292, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.5, Sodium 543.1, Carbohydrate 45.9, Fiber 2.6, Sugar 3.3, Protein 9.5
MEDITERRANEAN RISOTTO - 2-QT. PRESSURE COOKER
Entered for safe-keeping, from Fagor recipe library. Fagor is a 15 psi pressure cooker. Please review the recommended cooking times for your pressure cooker, as it might required longer cooking time.
Provided by KateL
Categories Short Grain Rice
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds.
- Add rice and saute, stirring often, until lightly golden.
- Pour in stock. Stir well.
- Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes.
- While risotto is cooking, slice the olives and roasted red peppers.
- Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual).
- Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid.
- Let risotto sit in cooker until cheese has melted.
- Stir one more time and sprinkle with Italian parsley and pepper to taste.
- Serve at once.
Nutrition Facts : Calories 341.1, Fat 10.6, SaturatedFat 5.6, Cholesterol 31.2, Sodium 147.5, Carbohydrate 47.9, Fiber 6.1, Sugar 0.7, Protein 13.8
PRESSURE COOKER MUSHROOM AND WILD RICE SOUP
This comforting soup tastes long-simmered, but it's cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don't worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn't a true rice at all but the seed of a grass that's native to North America. When it's cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
- Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
- Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
- Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
- Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
- Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
MUSHROOM AU JUS
Make and share this Mushroom Au Jus recipe from Food.com.
Provided by Dixie from Kansas
Categories Very Low Carbs
Time 30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the shiitakes in a bowl and add the hot water. Cover and let stand until softened, about 20 minutes. Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems. Swish the mushrooms in the soaking water to loosen any grit. Finely chop the mushrooms; reserve the soaking liquid.
- Heat the oil in a saucepan. Add the mushrooms and cook over high heat until starting to brown, about 3 minutes. Add 2 tablespoons of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes. Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well. Cover and simmer over low heat until the mushrooms are tender, about 5 minutes. Season with salt and pepper.
POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER
When pressure cooking a pot roast, it is best to check the manual and recipes that came with your pressure cooker. This is a Tried And True recipe from the Cook's Essentials 8-quart Electric Pressure Cooker manual. (If you have a 15 psi pressure cooker, like Kuhn Rikon, the pressure cooking time would be 60 minutes, per "Quick Cuisine.") Note that a 5-liter pressure cooker can handle up to a 4-pound roast, and a 2-liter p.c. can handle up to a 2-pound roast. I always keep a can of condensed French onion soup in my pantry for emergencies. Cooking time includes 15 minutes to reach pressure and 15 minutes to reduce pressure, and 80 minutes at pressure for Cook's Essentials pressure cooker.
Provided by KateL
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season roast well with salt and pepper (or seasoning mix of your choice).
- Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
- Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
- Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
- Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
- For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
- For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
- For stovetop pressure cooker, allow pressure to fall naturally.
- Unlock pressure cooker and remove lid.
- Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
- Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
- Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.
Nutrition Facts : Calories 721.5, Fat 18.4, SaturatedFat 7.1, Cholesterol 194.7, Sodium 278.9, Carbohydrate 72, Fiber 9.6, Sugar 5.6, Protein 69.9
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