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

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.