Zen of Slow Cooking

Prep time:
1 Rating
Mushrooms on sourdough in a creamy mustard sauce.


  • 16 oz (4 large) Portobello mushrooms, sliced into 1/2 inch slices
  • 2 tbsp Dijon mustard
  • Provençale blend
  • 3/4 cup white wine (or vegetable broth)
  • 6 whole cloves garlic, peeled
  • 1/3 cup sour cream
  • For serving: 4 - 6 thick slices sourdough, toasted, and 2 tbsp fresh parsley, chopped


  1. Pressure Cook: 1) Brush sliced mushrooms with Dijon mustard; sprinkle the mushrooms with Provençale blend. 2) Add the wine/broth to the cooker with the garlic cloves; stir in the mushrooms. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid and stir in the sour cream. 6) Spread the soft garlic cloves onto slices of toasted sourdough; top with the mushrooms and sauce. 7) Sprinkle with chopped parsley.


Use as a pasta sauce over tagliatelle.