Pressure Cooker Mushroom Bourguignon

Pressure Cooker Mushroom Bourguignon

By
ads

Pressure Cooker Mushroom Bourguignon With Olive Oil, Portobello Mushrooms, Cremini Mushrooms, Yellow Onion, Carrots, Garlic, Celery, Dry Red Wine, Chicken Broth, Herbes De Provence, Bay Leaves, Tomato Paste, Cornstarch, Salt, Freshly Ground Black Pepper, Potato Starch

The ingredient of Pressure Cooker Mushroom Bourguignon

  1. 5 tablespoons olive oil
  2. 2 portobello mushrooms large, stems and black gills removed,sliced
  3. 2 pounds cremini mushrooms sliced
  4. 1 yellow onion large, peeled and sliced
  5. 1 pound carrots peeled and cut into pieces on diagonal
  6. 2 cloves garlic peeled and finely chopped
  7. 1 rib celery sliced
  8. 2 cups dry red wine
  9. 3 cups chicken broth
  10. 1 teaspoon herbes de provence dried
  11. 2 bay leaves
  12. 2 tablespoons tomato paste
  13. 2 tablespoons cornstarch dissolved in 2 tablespoons water
  14. salt
  15. freshly ground black pepper
  16. 2 tablespoons potato starch not potato flour

The instruction how to make Pressure Cooker Mushroom Bourguignon

Nutritions of Pressure Cooker Mushroom Bourguignon

calories: NutritionInformation
carbohydrateContent: 440 calories
fatContent: 40 grams
fiberContent: 19 grams
proteinContent: 8 grams
saturatedFatContent: 13 grams
sodiumContent: 2.5 grams
sugarContent: 440 milligrams
: 15 grams

ads2

You may also like