The ossobuco with mushrooms is a savory main course, perfect for preparing on a Sunday for lunch with family or friends. It’s a very simple recipe to prepare, yet definitely very tasty. Those who know me know I love mushrooms, so I often include them in my recipes. Today, I used them to prepare this succulent main course, to be paired with excellent polenta. Today’s version is made using a pressure cooker. An alternative cooking method, very practical and perfect for those who have less time to cook. The ossobuco is a cut of meat from which a typical Milanese dish originates. However, today I propose it paired with mushrooms, a delicious alternative. Everyone in the family loved it. Sure, Giorgia didn’t appreciate the presence of mushrooms much, but that’s another story. Now, follow me into the kitchen, because the ossobuco with mushrooms in a pressure cooker will be ready in a click!
If you are interested in other mushroom main course recipes, also read:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 235.55 (Kcal)
- Carbohydrates 12.58 (g) of which sugars 3.46 (g)
- Proteins 12.58 (g)
- Fat 12.25 (g) of which saturated 0.86 (g)of which unsaturated 0.06 (g)
- Fibers 2.83 (g)
- Sodium 533.53 (mg)
Indicative values for a portion of 205 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 veal ossobuco
- 4 oz porcini mushrooms
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 2 tbsps extra virgin olive oil
- 2 tbsps tomato paste
- 1/2 cup water
- 1/2 cup white wine
- 1/2 bouillon cube
- salt (to taste)
- pepper (to taste)
- all-purpose flour (as needed)
- 2 cloves garlic
- parsley (as needed)
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
Preparing ossobuco with mushrooms in a pressure cooker is very simple and especially useful when we have little time to spend in the kitchen. First, bring the water to a boil and set it aside. Then, roughly chop the vegetables on a cutting board with the help of a knife: celery, carrot, and onion.
Next, make small cuts in the edges of the meat. This will keep it from curling during cooking. Coat it in flour on all sides and let it brown for a few minutes in the pot with the oil, over medium heat. Then deglaze with white wine, evaporate the alcohol very well, and season with pepper.
Add the previously chopped vegetables, mushrooms, and tomato paste. For this preparation, I used frozen mushrooms. Alternatively, you can also use dried ones after soaking them for a few minutes in lukewarm water and rinsing them several times to remove any soil residue. If in season, fresh ones will be perfect.
At this point, add the hot water, the bouillon cube, and close the pot, bringing it to maximum power. From the start of the whistle, cook for 8 minutes.
Meanwhile, chop the parsley and garlic. Finally, after the cooking time has elapsed, gradually release the steam, open the pot, and sprinkle with the chopped parsley and garlic
If necessary, let the sauce dry for a few minutes and serve the ossobuco with mushrooms alongside polenta or mashed potatoes.
Variations and Tips for Ossobuco with Mushrooms
Ossobuco with mushrooms can be stored in the refrigerator for two or three days or can also be frozen. It is also a type of preparation that can be made in advance and then reheated before serving.
This content contains one or more affiliate links, from which a small share of revenue is earned without any change in price.
FAQ Questions and Answers for Ossobuco with Mushrooms
Can fresh mushrooms be used?
Yes, of course, you can use fresh mushrooms or even dried ones. It’s important to brush fresh mushrooms well and wipe them with a damp cloth to remove any soil residues. Additionally, if you use dried ones, it’s very important to rinse them well and soak them in a bowl of water. After squeezing them, you can use them in the recipe.
