Ingredients

The following ingredients have 4 Servings
  • 3 tablespoon olive oil
  • ½ a red onion, diced ( 1 cup)
  • 3 garlic cloves, rough chopped
  • 16 ounces mushrooms, sliced (cremini, shiitake, button)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon flour
  • ¼ cup cooking sherry (or sub white wine or more broth)
  • 2 cups veggie broth
  • 1-2 tablespoons whole-grain mustard
  • 8 ounces uncooked pasta (rotini, penne) about a scant 3 cups (adding more will result in the burn error!)
  • ½ to ¾ cup sour cream ( or sub vegan sour cream or Cashew Cheese-see notes)

Instruction

  • Heat oil on “sauté” function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
  • Sprinkle with the flour, and give a stir coating the mushrooms. Add the sherry wine,  2 cups broth, and mustard and stir well, scraping up any browned bits  (to prevent the burn error).
  • Add the pasta, and stir.
  • Set instant pot to pressure cook on high for 3-4 minutes. (see notes)
  • Manually release (placing a towel over the steam).
  • Stir in the sour cream, and keep on warm setting for 5-10 minutes. The sauce will thicken slightly but will remain “saucy” enough for dipping garlic bread. Taste, add more mustard if you like.
  • Sometimes for extra depth, I’ll add a teaspoon of soy sauce in at the end, up to you.