September has arrived, and with it, a good quantity of mushrooms has already sprouted, to delight our palate and our tables.
Mushrooms are a tasty food that can be cooked in many ways. Thanks to the pressure cooker, cooking times are significantly reduced, ensuring a good uniform cook, and retaining the aromas and flavor.
Porcini or champignon mushrooms have a cooking time of about 5-7 minutes under pressure, while “harder” mushrooms like porcini take from 10 to 15 minutes. It’s essential to use the right amount of liquid in the pressure cooker to avoid burning the mushrooms; I use both white wine and a bit of broth.
If you want to know many other recipes with the pressure cooker, check out:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 3People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs champignon mushrooms (button)
- 1 clove garlic
- 6 tbsps extra virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup vegetable broth (or bouillon)
- to taste chopped parsley (optional)
Tools
- 1 Pressure cooker Lagostina
- 1 Towel Vibrato
Preparation
Sauté the garlic in the pressure cooker for just 1 minute;
Add the whole or sliced mushrooms, deglaze with wine;
Add the broth and the parsley;
Close the cooker and from the moment it whistles, cook for 7 minutes;
Turn off and wait a few minutes before opening the lid;
Now salt the mushrooms.
Leftover mushrooms can be stored in the fridge in a well-closed container for 2/3 days.
