Instant Pot Garlic Mushrooms
User Reviews
5
Instant Pot Garlic Mushrooms
Description
This recipe begins by sautéing vegan butter with garlic and chopped onions in an Instant Pot until softened, then deglazed with balsamic vinegar. Quartered mushrooms are added with dried thyme, oregano, nutritional yeast, and seasoning before pressure cooking for 16 minutes. The pressure cooking softens the mushrooms and allows flavors to meld effectively.
After natural and quick pressure release, cornstarch slurry is stirred in and the saute mode is resumed to thicken the cooking liquid into a sauce that coats the mushrooms. The combination of garlic, herbs, and umami-rich nutritional yeast creates a savory profile balanced by the slight tang of balsamic vinegar.
This mushroom preparation can be served alongside main dishes or incorporated into other recipes. The Instant Pot accelerates cooking while keeping the mushrooms tender but intact.
If preferred, a stovetop method involves sautéing with additional deglazing and simmering for longer, allowing adjustments for herb and seasoning variations. For oil-free options, cooking with broth is suggested. The recipe allows for complementary pot-in-pot mashed potatoes to accompany the mushrooms.
Ingredients
- 1 tablespoon vegan butter
- 6 cloves garlic thinly sliced
- 1/2 cup onion chopped
- 1/2 teaspoon salt divided
- 16 oz mushroom white, cremini or baby portobella, quartered
- 1 tablespoon balsamic vinegar or 2 tablespoons red wine
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano or you can add half of each if you want it more herbed flavor, or rosemary or basil, dried
- 1 tablespoon nutritional yeast or use 1 teaspoon yellow miso
- 1/4 teaspoon black pepper
- 1/4 cup water as needed, or broth, or more
To thicken:
- 1 tbsp cornstarch or tapioca starch
- 2 tbsp water
Instructions
- Start the instant pot on saute, Once the pot is hot add the butter, let it melt, then add the garlic and onion and a good pinch of salt and cook until the onion is translucent. 3-5 mins
- If the onion is starting to turn too brown too quickly on some edges, add splashes of water to deglaze and continue cooking.
- Then add in the balsamic vinegar, mix in and switch off the saute. Add the mushrooms, herbs, nutritional yeast, salt, black pepper.
- Mix well. Add 1/4 cup water. If you are using a larger instant pot like an 8 qt, then add 1/3 cup water. Mix, Close the lid. Press Pressure cook. Set pressure cooking time to 16 minutes for high pressure. Then let the pressure release naturally for 5 minutes, then quick release. Open the lid.
- Add the cornstarch slurry of 1 tablespoon corn starch mixed with 2 tablespoons of water and mix into the mushrooms. Start sauté mode and bring it to a boil to thicken. Carefully Taste and adjust Salt and flavor.
- (You can also add 1/4-1/3 cup thick cashew cream or non dairy cream instead of the cornstarch slurry. Bring to a boil and Taste and adjust salt and flavor.)Then switch off the saute. Transfer the mushrooms to your serving dish.
- Top it with some fresh herbs like fresh basil or parsley. Serve with pasta, over mashed potatoes , over vegan meatloaf or cauliflower steak.
Notes
- For stovetop preparation, sauté mushrooms with garlic and onion, deglaze as needed, then simmer covered with added liquid for 15-30 minutes.
- Deglazing with white wine instead of water adds extra flavor.
- Oil-free version: use broth for sautéing and deglazing instead of butter or oil.
- For no onion and garlic variations, substitute with sliced zucchini or fennel and add extra herbs plus a pinch of asafetida or miso.
- To make a complementary side, cook mashed potatoes in a steamer basket above the mushrooms using pot-in-pot method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 481mg | 20% |
| Potassium | 425mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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