Pressure Cooker Creamy Mushroom Sauce

If you don't own a pressure cooker, I'm sure that this recipe can be adapted on a stove top. The beauty of owning a pressure cooker, is that you can reduce the cooking time for most any recipe by 75%. This sauce took 30 minutes to cook in a pressure cooker. It uses a blend of cremini, shiitake and portobello mushrooms, which are simmered with broth, herbs, wine. The finishing touch is freshly grated Parmesan cheese and heavy cream. We thought this recipe was really flavorful, and could be made totally vegetarian by using vegetable broth. Recipe comes from Cook's Illustrated "Pressure Cooking Perfection". Please click on the recipe source to see how I made this on my food blog "A Feast for the Eyes".

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