Name: Creamy Dijon Portobellos
Prep time: 5 min
Ingredients: 16 oz (4 large) Portobello mushrooms, sliced into 1/2 inch slices; 2 tbsp Dijon mustard; Provençale blend; 3/4 cup white wine (or vegetable broth); 6 whole cloves garlic, peeled; 1/3 cup sour cream; For serving: 4 - 6 thick slices sourdough, toasted, and 2 tbsp fresh parsley, chopped

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Zen of Slow Cooking

Servings:

4-6

Prep time:

00:05

1 Rating

Mushrooms on sourdough in a creamy mustard sauce.

Ingredients

16 oz (4 large) Portobello mushrooms, sliced into 1/2 inch slices
2 tbsp Dijon mustard
Provençale blend
3/4 cup white wine (or vegetable broth)
6 whole cloves garlic, peeled
1/3 cup sour cream
For serving: 4 - 6 thick slices sourdough, toasted, and 2 tbsp fresh parsley, chopped

Instructions

Pressure Cook: 1) Brush sliced mushrooms with Dijon mustard; sprinkle the mushrooms with Provençale blend. 2) Add the wine/broth to the cooker with the garlic cloves; stir in the mushrooms. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid and stir in the sour cream. 6) Spread the soft garlic cloves onto slices of toasted sourdough; top with the mushrooms and sauce. 7) Sprinkle with chopped parsley.