BUTTERY HERBED MUSHROOMS – INSTANT POT RECIPES
This dish makes a fantastic accompaniment to a nice juicy steak on any given night, but also think about doubling the recipe and serving it at your next holiday meal. Since it doesn’t require the already crowded stove or oven to prepare, it’s perfect for gatherings. It looks nice on the holiday table, too!
Provided by The Keto Reset by Mark Sisson
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set the Instant Pot to Sauté. Add the butter and when it starts to foam add the garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
- Meanwhile, set aside 2 tablespoons of the parsley. Place the remaining parsley, oregano leaves, and thyme leaves on a cutting board. Run a sharp knife several times through the herbs to chop them together. Push them into a pile and roughly chop them once more.
- Add the chopped herbs to the mushrooms and stir well. In a small bowl, whisk together the broth, salt, pepper, and marjoram (if using). Pour the broth mixture over the mushrooms. Press Cancel. Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 5 minutes.
- When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use a slotted spoon to transfer the mushrooms to a serving bowl.
- Press Cancel and then Sauté. Taste the cooking liquid and adjust the salt and pepper. Bring the liquid to a boil and cook, stirring frequently, for 3 to 5 minutes to slightly thicken the liquid. Press Cancel.
- Very carefully pour or ladle the hot liquid over the mushrooms. Garnish with the reserved parsley. Serve hot or at room temperature.
BROCCOLI-MUSHROOM QUICHE RECIPE - PILLSBURY.COM
Any of your family's favorite cheeses can be used in place of the Cheddar cheese in this vegetable-filled quiche.
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown.
- In 10-inch skillet, melt butter over medium-high heat. Add broccoli, onions, mushrooms and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
- Sprinkle cheese in bottom of baked shell. Spread broccoli mixture over cheese. In small bowl, beat milk, eggs and marjoram with wire whisk until well blended. Pour over broccoli mixture.
- Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning. Reduce oven temperature to 350°F; bake 30 to 33 minutes longer or until knife inserted in center comes out clean. Cool 10 minutes before serving.
Nutrition Facts : Calories 310 , CarbohydrateContent 22 g, CholesterolContent 140 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 11 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 4 g, TransFatContent 0 g
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