Empty My Fridge
Instant Pot Mushroom Tetrazzini
Ingredients
- Oil2 tsp
- Mushroom8 oz
- Onion½
- Vegan butter or olive oil2 tbsp
- Flour1 ½ tbsp
- Garlic powder½ tsp
- Onion powder¼ tsp
- Parsley · dried, chopped1 tsp + ¼ cups
- Black pepper¼–½ tsp
- Salt½–¾ tsp
- Vegetable broth2 ¼ cups
- Noodle8 oz
- Cashew¼ cups
- Breadcrumb · toasted¼ cups
- Parmesan cheese
Instructions
- Set the Instant Pot to sauté. When the oil is hot, add the mushrooms, onion and a good pinch of salt, and cook for 3 minutes, stirring now and then.
- Deglaze with 2 tbsp water or white wine, cook 1 more minute, then take the mushrooms out of the pot.
- Add the vegan butter and flour and cook for 1 minute, stirring often. (Optional: skip this step and add more non-dairy cream at the end for a creamier pasta, since flour burns easily in the IP.)
- Add the broth, herbs and salt, stir and bring to a boil, scraping the pan so the toasted flour mixes in. Stuck flour can cause a burn error. (Optional: add 1/2 cup soy curls or vegan chicken here and an extra 1/2 cup liquid.)
- Cancel sauté. Add the broken spaghetti and press it under the liquid. Pour 1/3 cup water over the noodles to cover them.
- Close the lid and pressure cook on high for 4 minutes. Quick release carefully after 3 to 4 minutes.
- Add the cashew cream to the noodles and mix well. If needed, bring to a simmer on sauté. Optionally stir in green peas. Mix in half of the mushrooms.
- Taste and adjust the salt and seasoning. Lift the noodles out of the pot promptly, since the hot pot keeps cooking them. Add the remaining mushrooms, then garnish with toasted breadcrumbs, vegan parmesan, parsley or basil, and pepper flakes.
Summarized from Vegan Richa's video. Watch it for the details.
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OnionCheeseMushroomParmesan cheeseBreadcrumbCashew
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