Pressure-Cooker Marinated Mushrooms

Name: Pressure-Cooker Marinated Mushrooms
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5 cups.
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

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

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

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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