Category
Main Dishes
Servings
4
Ingredients
- 3 T butter
- 1 white onion, small dice
- 3 cloves garlic, minced
-
½ lb portobello mushrooms, sliced
-
½ lb button mushrooms, sliced
-
½ T tomato paste
- 1 T flour
-
¼ c white wine
- 2 c vegetable stock
- 1 T coarse whole-grain mustard
- 1 T soy sauce
- 1 T fresh thyme, rough chop
-
½ T fresh rosemary, rough chop
-
¼ c sour cream
-
¾ lb egg noodles, cooked
- Sea salt
- Black pepper
- Fresh parsley, rough chop (garnish)
Directions
Set pressure cooker to "sear" and add butter. When hot, add onions and garlic. Cook until onions are soft and translucent. Add mushrooms and sauté an additional 5 minutes. Add tomato paste and flour, stirring frequently to prevent from drying out. Add white wine to deglaze the pot. Bring up to a boil until alcohol burns off and evaporates. Add stock, coarse mustard, soy sauce, thyme, and rosemary.
- Close and lock lid, set pressure cooker to "steam/veggies", and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and stir in sour cream. Add cooked egg noodles and stir. Garnish with parsley.
