Pressure Cooker Mushroom Bourguignon
2022-04-17- Cuisine: French
- Course: Side Dish
- Skill Level: Beginner
-
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
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Nutritional Info
This information is per serving.
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Calories
462.5 -
Carbohydrates
51.0 g -
Cholesterol
38.9 mg -
Fat
17.6 g -
Fiber
6.5 g -
Protein
19.1 g -
Saturated Fat
8.7 g -
Serving Size
1 -
Sodium
863.8 mg -
Sugar
7.3 g -
Trans Fat
0 g -
Unsaturated Fat
1.1 g -
Potassium
1,691.7 mg
Pressure cooker mushroom Bourguignon. The mushroom Bourguignon is a classic French dish that typically includes vegetables cooked in red wine. This pressure cooker mushroom Bourguignon makes the dish even easier to make and is perfect for a chilly evening.
What are the benefits of using a pressure cooker?
Pressure cookers are a great way to save time and money. They can be used for a variety of dishes, including soups, beans, vegetables, and more.
Pressure cookers have been around for a long time but they are still popular today.
The benefits of using pressure cookers include:
-Saving time
-Saving energy
-Less money spent on food
What is a Mushroom Bourguignon?
Pressure cooker mushroom Bourguignon is a beef and mushroom dish cooked in red wine, onions, garlic, thyme, and bay leaves.
The pressure cooker is a modern-day kitchen gadget that cooks food faster than traditional cooking methods. It uses steam to cook food under high pressure. Pressure cookers are very popular in culinary circles because they make tough cuts of meat tender and moist.
How to Make Mushroom Bourguignon in a Pressure Cooker
This dish is a classic French beef and mushroom dish. It is usually made in a Dutch oven. However, with the help of a pressure cooker, you can make this dish in half the time.
It is essential to use the correct type of mushrooms for this recipe. You should use either white button mushrooms or cremini mushrooms for this recipe. If you do not have any of these types available, feel free to substitute them with any other kind of mushroom that you like.
Pressure Cooker Mushroom Bourguignon
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Ingredients
- 5 tablespoons olive oil
- 2 pounds (960 g) mushrooms, sliced
- 1 large yellow onion ,peeled and sliced
- 1 pound (480 g) carrots, peeled and cut into pieces on diagonal
- 2 cloves garlic, peeled and finely chopped
- 1 large potato, peeled and cubed
- 2 cups (500 ml) dry red wine
- 3 cups (750 ml) chicken or vegetable broth
- 1 teaspoon dried herbes de Provence
- 2 bay leaves
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- salt and freshly ground black pepper
- chopped fresh parsley
Method
Step 1
Heat half of the olive oil in an electric pressure cooker turned to saute mode. Add half of the mushrooms and cook, stirring, until browned on all sides (for 3-4 minutes). Using a slotted spoon, transfer browned mushrooms to a bowl. Add remaining oil and remaining brown mushrooms. Transfer to the same bowl. Season to taste with salt and black pepper and set aside.
Step 2
Add sliced onions to a hot pot, and cook, occasionally stirring, for 1-2 minutes. Stir in carrots, potatoes, and chopped garlic.
Step 3
Return mushrooms to pressure cooker. Stir in dry red wine, broth, and herbs. Bring to a boil, then simmer, uncovered, for 5 minutes.
Step 4
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
Step 5
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Discard the bay leaves. Adjust seasoning if needed. Sprinkle with chopped parsley.
Step 6
If the liquid is too thin, add cornstarch mixture and stir until thickened, for about 2 minutes.