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Pulled Pork Burrito Bowls
Buttery Herbed Mushrooms
| By : |
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!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 4 tbsp unsalted butter or ghee
- 3 cloves garlic minced
- 4 cups small cremini or white mushrooms (see note) stems removed
- 1/2 cup fresh parsley leaves loosely packed
- 4 sprigs fresh oregano leaves picked
- 4 sprigs fresh thyme leaves picked
- 1 cup bone broth or vegetable broth
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp dried marjoram optional
Ingredients
|
Instructions
- 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.
Recipe Notes
If possible, choose mushrooms that are about the same size. If you can only find bigger mushrooms, cut them in half, or even quarters if they are quite large.
MARK SISSON is the bestselling author of The Primal Blueprint, a former world-class endurance athlete, and one of the leading voices of the burgeoning Evolutionary Health Movement. His blog, MarksDailyApple.com, has paved the way for Primal enthusiasts to challenge conventional wisdom’s diet and exercise principles and take personal responsibility for their health and well-being.
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Great recipe! This was my very first use of my instant pot and this recipe was easy to follow and delicious!
I think next time I will add a shallot or two and sub 1/2 a cup of the bone broth with some white wine. Don’t get me wrong, these turned out fabulous but they just taste like they are missing something to me.
I also want to try it replacing a part of broth with red or white wine
Easy and excellent! I used a variety of mushrooms including portabello, king oyster, and buttons. So delicious!
Very easy taste delicious!
My second thing I made in the pot and they are awesome. Tender but not too soft. A bit substance to them still vs cooking away and becoming moosh. My new method for cooking mushrooms for sure!!!
Real easy and tast very good
Made mashrooms. Made Zoodals separately in a pan. Added parmesan cheese…. delicious!!