Pressure-Cooker Marinated Mushrooms
TOTAL TIME: Prep: 15 min. Cook: 5 min.
YIELD: 5 cups.
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
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2 pounds medium fresh mushrooms
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1 package (14.4 ounces) frozen pearl onions
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4 garlic cloves, minced
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3/4 cup reduced-sodium beef broth
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1/4 cup dry red wine
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3 tablespoons balsamic vinegar
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3 tablespoons olive oil
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1 teaspoon salt
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
Directions
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1.
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
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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