In recent weeks, I've been cooking up a storm with my pressure cooker, especially on work nights. Before you non pressure cooker owners decide to abandon reading this post, hold on! You can always make this recipe on the stovetop. It'll just take a bit longer. (Pressure cooker usually decreases conventional cooking time by at least 50%-- and sometimes 75%). Homemade rice pudding in 16 minute? Incredible!
I downloaded America's Test Kitchen's book, "Pressure Cooker Perfection", and then forgot about it-- for several months. Recently, I began to read it from cover to cover. It's a good book, with basic information on pressure cooking from the science behind it, to choosing which pressure cooker is best.
We begin by cooking onions until softened, then adding thyme, garlic, flour. Pretty basic, right? Next, we add chicken broth (vegetable broth could be substituted to make this truly vegetarian) and sherry.
NOTE: I would guess that if one doesn't have a pressure cooker, you would have to cook the mushrooms first, and then add it to this sauce. Why? Because the pressure cooker will draw out the moisture of the mushrooms which will then develop the sauce even more. That's the beauty of a pressure cooker.
The sauce was bubbly hot, as I poured it over cooked pasta. Dinner is ready!
It's a welcome break to eat meatless dinners, and this one will definitely become a part of that rotation.
I keep touting the virtues of pressure cooking, yet I still hear all the horror stories and fears about this fun way to make soups, stews, beans and roasts. I hope that I can convert more skeptics into digging out their pressure cooker. Or, buy one. You won't regret it. I'm on a roll! I've got a few more pressure cooker recipes to go. Now that we are finally getting some rain (but not enough to end California's drought), I'm all about dinners like this.
Before we know it, Weber grilling season will be back!
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