Whip Up Irresistible Mushroom meals In Just 30 Mins. 3 Lip-smacking recipes! #instantpotdinners

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A delicious Instant Pot Mushrooms dinner 3 Ways In 30 mins. that you can make in 30 minutes !
#instantpotdinners #mushroomrecipe #veal #porkrecipe #instantpotrecipes
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⏱️TIMESTAMPS⏱️
00:00 Introduction to 3 dishes
01:16 The Short Overview
02:12 Cook With Me -The Full Tutorial + Recipe
03:34 Mushroom Base Sauté Function + Add Oil+Onions
04:04 Add Cremini Mushrooms
04:42 Add 1 teaspoon of Salt
06:10 Add Fresh Thyme
06:21 Deglaze Pot Bottom With White Wine Or Broth
06:55 Add Cream To The Mushroom Base
07:07 Add Cream Cheese
07:51 Prepare Mushroom Bruschetta
09:00 Dish #2 Mushroom Pasta
09:15 Add Chicken Broth Press Sauté Button
09:49 Add Pasta To Instant Pot
10:11 Place Lid On, Sealing Position, 6 Mins.
10:42 Remove Pot Lid Check Liquid Level
11:10 Add Mushroom Base To Pasta & Taste It
11:35 Grate Parmesan Cheese With Microplane Zester
12:31 Dish #3 Mushroom + Pasta +Scallopini
13:28 Add Mushroom Base To Stuff & Roll The Scallopini
14:57 Add Rolled Cutlets To Pot Don’t Crowd Them
15:21 Deglaze The Pot With White Wine Or Broth
16:20 Cancel Sauté Function – Rolled Browned Scallopini
16:38 Remove String From Rolls
16:51 Place Rolls Back Into Instant Pot
17:16 Add 1 Cup Chicken Broth
17:35 Place Lid On ,Sealing Position, Cook For 5 Minutes
18:05 Release Pressure + Remove Rolls
18:15 Add Cream Meld Flavours Together
19:00 Mushroom Sauce Ready For The Rolls

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And I’d like to take this moment to thank all my subscribers it is so encouraging to see so many of you join and follow and it gives me so much encouragement and it inspires me to make more great videos to share with you and if you haven’t subscribed please

Hit that subscribe button and leave me a comment I’d love to hear from you hi it’s Wednesday and it’s Market Day nahi When I was at the market I got so inspired by these beautiful mushrooms and today I’m going to be doing something a little bit different I’m going to be using these delicious mushrooms we can make three separate dishes the first one is going to be a mushroom brusketta next we’ll be doing a

Mushroom pasta and lastly we are going to be making a fabulous dish fit for company a stuffed m mushroom Scallopini and here is our finished mushroom base and from here we’re going to create three amazing dishes and here you have it a delicious mushroom Brisa and so very easy to make I can’t wait to try it the mushrooms are perfectly perfectly cooked the texture is creamy the flavor is

Unbelievable our second dish ready to be tasted it looks and smells wonderful really really Good mushroom pasta and mushroom stuffed pork cutlets a perfect bite Hi I’m Stella V and I’m so excited that you’re cooking with me today using those few simple ingredients highlighting these beautiful mushrooms we’ll be able to create three amazing dishes the only ingredients you’re going to need for this it makes it so fast so simple so easy are mushrooms onions a

Few seasonings some cream cheese a little bit of white wine and a little bit of milk the first one is going to be a mushroom brusketta next we’ll be doing a mushroom pasta and lastly we are going to be making a fabulous dish fit for company a stuffed mushroom

Scallopini you can use any kind of mushroom for this dish but I prefer using a crini mushrooms they’re meaty they’re flavorful uh beautiful mushroom you can also use white button mushrooms or even a PTO Bell mushroom lastly an important note when storing your mushrooms make sure you

Save your brown paper bags it’s the best way to keep them fresh in the fridge for the longest time I’m using the instant pot to make this meal but again this can easily be done stove top we’re going to be using the saute function to make the beautiful mushroom

Base the button is on I’m adding a couple of tablespoons of olive oil when the oil is hot we’ll simply add a cup of sliced mushrooms onions are ready to be added make sure you give it a little stir and we’re going to sauté them for 2 or 3 minutes until they’re translucent

Now you can see the onions are just about ready and we’ll be adding our mushrooms now I’ve got about two cups of mushrooms sliced and they are ready to be added to the m to the onion mixture give it all a good stir you want to try and coat the mushrooms with some

Of the oil I’m just going to add a little bit more oil just to make sure the mushrooms do get coated we start out with what seems like a lot of mushrooms but don’t forget mushrooms are really filled with moisture and they will reduce drastically now I’m going to be adding a

A little bit of salt that’s about a teaspoon of salt we’re going to let these mushrooms reduce a little while longer and because I’ve added the salt it’ll cause them to release their liquid and we can start removing some of the brown bits that have formed on the

Bottom as you can see the mushrooms have released a lot of liquid they’re getting quite soft and they are reducing in size we’re going to let them sauté for another 2 or 3 minutes and what’ll happen is the moisture will start to evaporate and they’ll get nice and crispy once

More mushrooms are such a versatile vegetable it adds so much flavor to food and one of the great things about this base as you can see so far it’s so easy to do you can do it in the instant pot you can do it stove top either way

You’ve got a great great base for so many wonderful dishes now we’ve let that saute for 2 or 3 minutes longer and as you can see all that moisture is starting to evaporate and we’re just about ready to deglaze the pot with another flavorful ingredient some dry white wine

Now we’re adding fresh thyme we’ve got about two tablespoons of fresh thyme and Thyme and mushrooms are such a wonderful combination time to deblaze the pot as you can see we’re starting to get some of the mushrooms sticking to the bottom we’ve got our white wine you can hear

That Sizzle and it’s a perfect perfect flavor to start deglazing that bottom of that pot now if you don’t want to use white wine you can always add a little bit of chicken broth or vegetable broth or even mushroom broth the mushroom mixture is just a perfect consistency and we’re now going

To turn the pot completely Off and now we’re ready to finish the base we’re adding a little bit of cream and that’ll smooth out all the flavors and the last addition is some cream cheese there’s still enough heat that it will blend the cream cheese and give it a really nice creamy

Texture and now as you can see we have all of our ingredients have come together to form this delicious and beautiful mushroom base and now we are going to remove all of our beautiful delicious mushroom mixture and now and here is our finished mushroom base and from here we’re going

To create three amazing dishes we’ve put the mixture into the fridge to let it chill for a little bit and while we do that we’ll get ready on preparing our next ingredients our first application is going to be a mushroom brus brus is an Italian appetizer and it basically means grilled

Or burnt bread it’s not BR it’s Brita I’m going to grill the bread and I’m just applying a little bit of olive oil and in the olive oil I’ve seasoned it with garlic and some Rosemary my bread is grilled perfectly and it’s ready to have the topping of Mushrooms And here you have it a delicious mushroom bruscetta and so very easy to make I can’t wait to try it the mushrooms are perfectly perfectly cooked the texture is creamy the flavor is unbelievable next on the menu you is mushroom pasta we’re using the same pot

That we made the mixture in don’t even have to clean it out so we simply add two cups of chicken broth we’re going to hit the saute button and making sure that there’s no Brown bits or anything sticking to the bottom of the pot will give it a really good stir By keeping it in the same pot that we made the mushroom sauce in we’re making sure we don’t lose any of that wonderful flavor today we’re using farali pasta but you can use any of your favorite pasta pen fucili even fetuccini works good with a mushroom

Sauce we’ve put the pasta in and we have to make sure that when we put the pasta into the pot just make sure that it’s all covered by the chicken stock time to put the lid on making sure it’s set to the ceiling position and set

It to 6 minutes that’s all it’s going to take the 6 minutes is completed now we’re just going to wait until it goes to 1 minute and we are going to remove the rest of the pressure from the pot we’re just moving the button from ceiling to venting and now release and

Now our pasta is ready we’re going to cancel the keep warm button and we’re going to hit the so button again there’s um some extra liquid and we want some of that to evaporate the pasta is perfect and all that’s left to do is add some of that wonderful mushroom

Mixture how impressive is that one mixture we’ve already made our Christini and now we’ve got a finished pasta dish all we have left to do is plate it and taste it One Last Thing Before We dig in we are going to put some wonderfully fresh grated Parmesan cheese on and we’re

Using my favorite tool in the whole kitchen and that’s my microplan zester look how easily we can make it snow and if you’d like to learn more about microplan products just click on the link in the description it’ll take you directly to Amazon and you can learn all about microplane

Products our second dish ready to be tasted it looks and smells wonderful pasta with a mushroom sauce really really good it’s so delicious I hope you make this easy mushroom sauce and you can have some quick and easy meals to serve to your family and friends And now I’ll show you how easy it is to prepare a stuffed scallopini dish using a mushroom mixture that is delicious whether you serve it to company or just for your family this is what we’re creating and I’ll show you how to do that all we need for this amazing dish

Is a cutlet basically a scalop is just a cutlet I’m using pork but you can use chicken you can use ve you can use beef any cutlet will do now that I’m in Mexico cutlets are really easy to come by because at the farmers market the butcher is there and

He’ll slice them any way you want he’ll prepare your meat to order and I’m sure the butcher in your favorite Supermarket can do the same and now what we’re going to do is use our delicious mushroom stuffing to create create a rolled scalop I simply added about 2

Tablespoons of the mushroom mixture and much like an egg roll we’re tucking in the ends and just simply rolling it the easiest way to hold them together is with kitchen twine I’ve pre-cut lengths that makes it easier for my little assembly line here give it a little twist Another little twist and just tuck in the ends there we have It all we need to complete this dish is a cup of chicken broth some extra sliced mushrooms about a cup and we have our cut lips all stuffed tied and ready to be browned I’ve just added a couple of tablespoons of olive oil to our instant pot press

The saute button and when it’s hot in a minute or two we’ll be ready to Brown our CET it’s important not to crowd the pot so I’m doing four at a Time because be removing the strings before our final cook we want the cutlets to be browned on all sides the Browning is what’s going to hold the roll Together as you can see our rolls are nicely browned and ready to be taken out and now it’s time to use a little bit of white wine to De glaze the pot or you can also use some chicken broth it’s important to scrape the bottom of the pot really really well to

Make sure there’s nothing sticking to the bottom and the white wine helps to do that otherwise you’re in danger of getting a burn notice and a Burn Notice is a safety feature that instant pot has built in and it will just shut the machine down and then we’d have to

Simply remove all the food and clean the pot out and start at the next step and continue the recipe from there I’ve scraped off all of the brown bits and we leave them there because that’s extra flavor and we’re ready for the next step I’ve cancelled the saute

Function and as you you can see we have our beautiful rolled and brown cutlet stuffed with our mushroom filling and we’re ready for the next step the next step is removing all of that string that we’ve used to hold the cutlets together and now we’re ready for the

Final step all of the kitchen twine has been removed the rolls are beautifully formed and we’re putting them back into the instant pot as you can see the roll is holding together on its own because we’ve done our job by Browning it correctly We’re adding back in any juices the one cup of chicken broth that we have is now going in to cover they don’t need to be completely covered we’re adding that cup of sliced Mushrooms and that’s all there is to it we’re putting their lid on making sure it’s set to ceiling position and we’ll put it on pressure cook for 5 Minutes the 5 minutes of the pressure cooking has counted down and now we’re waiting for another 3 minutes before we release all of the pressure we’re just moving the button from seiling to venting the mushrooms are cooked and now we’ll remove the rolls and thicken the

Sauce We’ll add a little bit of cream just to melt all the flavors together we’ll just smooth out the sauce with that cream give it a stir and we are going to hit the saute button and let it bubble up a Little for a thicker sauce I’ve just made a little slurry with corn starch and water I’ll add that to the sauce and give it a stir the mushroom sauce is creamy and Luscious and we’re ready to pour it back onto our rolls and here we have it our mushroom stuffed pork

Scallopini mushroom pasta and mushroom stuffed pork cutlets a perfect Bite And if you’ve liked what you’ve seen today and you haven’t already subscribed please hit that subscribe button we have so many more recipes to share with you absolutely delicious please try this dish and let me know how you like it make sure you leave me a comment I’d

Love to hear from you and here’s the next video that you should watch come cook with me I’m Stella Le