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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

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

Directions

  • 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.

Test Kitchen tips
  • Reduce broth from 2 cups to 1 cup for electric pressure cooker.
  • Nutrition Facts
    1 serving: 43 calories, 2g fat (0 saturated fat), 0 cholesterol, 138mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

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