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January 19, 2017 / Chris Blum

Pressure Cooker Mushroom Pasta

One pot wonder! I love my multi cooker! This takes about 30 min start to finish.

Ingredients:
3 c veggie broth
2 1/2 tbsp flour
1 tbsp butter
1 onion, minced
4 cloves garlic, minced
1/2 tbsp fresh thyme
10 oz crimini, sliced thin
10 oz white mushrooms, sliced thin
8 oz shitake, sliced thin
1/4 oz crumbled dried porcini
1/4 c dry white wine
6 oz farfelle pasta
1/2 c grated parmesab cheese
1/4 c creme fraiche or heavy cream

Whisk the flour in the broth.

Melt the butter in the slow cooker and sauté the onions, garlic and thyme until soft. Add the mushrooms and cook until they release most of their liquid. Add the wine and deglaze the pan. Whisk the broth, stir into the mushrooms and cook on high pressure for 7 minites.

Release and stir in cheese and creme fraiche.

Serves 6 – 8.

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