Sauces, Jams & Condiments
about 1 qt servings
¼ c butter
- 1 lb mushrooms, fresh, sliced
⅓ c flour
- 4 c beef stock
- Sea salt
- Black pepper
Set pressure cooker to "sear", press "start/stop", and add butter. When butter is melted, add mushrooms and sauté for 4-5 minutes. Add flour and stir to coat mushrooms. Sauté additional 1 minute.
- Add beef stock, stir, and close and lock lid and set pressure cooker to "soup", adjust time to 7 minutes, and press "start/stop".
- When done, do a quick release and make sure all pressure is released before opening the lid.
- Carefully open the lid and check the sauce for seasoning. Add salt and pepper, if needed.