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Creamy Dijon Mushrooms on sourdough

Slow Cook: Prep Time: 5m , Cook Time: LOW for 5-6 hours, HIGH for 2 1/2 - 3 hours, Servings 4-6
Pressure Cook: Prep Time: 5m , Cook Time: 6m, **Total Cook Time: 15m, Servings: 4-6

Ingredients

  • 16 oz / 4 large portobello mushrooms, sliced into 1/2 inch slices
  • 2 tbsp Dijon mustard
  • 1 packet 1 packet of Provençale blend or 1 tbsp Italian Seasoning
  • 3/4 cup white wine or veg broth
  • 6 whole cloves garlic peeled
  • 1/3 cup sour cream low fat, or dairy - free alternative see notes below
  • 4 - 6 thick slices sourdough, toasted
  • 2 tbsp fresh parsley chopped *optional

Instructions

Pressure Cooker Method tested in an Instant Pot:

  • brush sliced mushrooms with Dijon mustard
  • sprinkle the mushrooms with the Provençale blend, or the Italian seasoning
  • add the wine / vegetable broth to the Instant Pot with the garlic cloves
  • stir the mushrooms into the wine & garlic mixture
  • secure Instant Pot lid & set pressure valve to Sealing
  • cook on Manual / Pressure Cook for 6 minutes
  • once cooked turn the dial to Venting to Quick Pressure Release
  • remove lid and stir in the sour cream

to serve

  • toast the sourdough and spread the whole, soft garlic cloves onto each slice
    top with the mushrooms, some of the sauce and a sprinkling of chopped parsley

Slow Cooker Method tested in a 6 quart Crock Pot:

  • brush sliced mushrooms with Dijon mustard
  • sprinkle the mushrooms with the Provençale blend, or the Italian seasoning
  • add the wine / vegetable broth to the Slow Cooker with the garlic cloves
  • stir the mushrooms into the wine & garlic mixture
  • cover and cook on LOW for 5-6 hrs or HIGH for 2 1/2 - 3 hrs
  • remove lid and stir in the sour cream

to serve

  • toast the sourdough and spread the whole, soft garlic cloves onto each slice
    top with the mushrooms, some of the sauce and a sprinkling of chopped parsley

Notes

Here is a great resource for dairy-free cream alternatives to make this truly vegan
https://www.godairyfree.org/dairy-substitutes/how-to-substitute-cream
Creamy Portobello Tagliatelle with herbs
Switch out the sourdough toast for tagliatelle and simply stir the mushrooms and sauce into the pasta. Serve with a generous helping of fresh Parmesan cheese