Although the dish is typically better known in its meat version—and it’s certainly perfect for pressure cooking—we’ve opted for a vegetarian and vegan-friendly version with the right adaptations. A dish with a unique flavor reminiscent of the cold fields of the French countryside.
Productos con los que prepararla
Ingredients
- 6 tbsp butter or extra virgin olive oil
- 900 g mixed mushrooms (cut into chunks (portobello, shiitake…))
- 4 pearl onions (peeled and halved (must be small))
- Salt and black pepper
- 1 large leek (white and green parts sliced)
- 2 carrots (thinly sliced)
- 2 garlic cloves
- 1 tbsp tomato paste
- 2½ tbsp flour
- 360 ml dry red wine
- 360 ml beef (mushroom, or vegetable broth)
- 3 large sprigs fresh thyme
- 1 bay leaf
- Polenta to serve
- Chopped parsley for garnish
Instructions
- Add butter to your pressure cooker, then garlic, onion, leek, and carrots. Select “stew” and “moderate” and let the cycle start.
- Meanwhile, prepare the mushrooms (use at least 900 g).
- Open the lid, add mushrooms, tomato paste, and 1 sprig of thyme. Close again.
- After 10 minutes, add red wine, broth, bay leaf, salt, pepper, the rest of the thyme sprigs, and the flour mixed with some broth (should be a smooth cream).
- Seal the lid with the steam valve closed, select “Fast Cook” – “Moderate” and let the cycle finish.
- Serve with polenta mash and enjoy.