Savory Steel-Cut Oat Porridge with Mushrooms Pressure Cooker Recipe

Savory Steel-Cut Oat Porridge With Mushrooms Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large shallots, chopped
• 2 medium carrots or parsnips, peeled and chopped
• 3 ribs celery, chopped
• 12 ounces white mushrooms, sliced
• 2 teaspoons minced fresh thyme
• 2 cloves garlic, minced
• 2 cups steel-cut oats
• ½ cup dry white wine or white French vermouth
• 6 cups low-sodium chicken broth
• 2 tablespoons chopped fresh flatleaf parsley
• 1 tablespoon fresh lemon juice
• ½ cup grated Parmesan cheese
• sea salt and freshly ground black pepper
• worcestershire sauce (optional)

Method

1. In a 5- to 7-quart pressure cooker, melt the butter with the oil over medium-high heat
2. Add the shallots and cook 1 minute
3. Add the carrots, celery, and mushrooms; cook 3 minutes, stirring a few times
4. Add the thyme and garlic
5. Cook, stirring occasionally, until the liquid from the mushrooms is reabsorbed
6. Add the oats, stirring to coat them with the butter and oil
7. Add the wine and let boil until completely evaporated, stirring constantly
8. Add the broth and bring to a boil
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 8 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 15 minutes
15. At time, if the pressure is not all released, open the valve
16. Be careful of the steam when you remove the lid
17. The mixture should be fairly loose and creamy like risotto but still a dash of bite left in the oats
18. Stir in the parsley, lemon juice, and cheese
19. Season to taste with salt and pepper and add a splash of Worcestershire, if desired
20. Serve hot in bowls

Full List of Porridge Recipes
Full List of Mushroom Recipes