Shania’s Casserole–a savory mushroom and tomato sauce made quickly in the Instant Pot (or slow cooker) that’s perfect spooned over hot noodles and sprinkled with parmesan cheese.
Shania’s Casserole
This hearty mushroom and tomato sauce is packed with deep, savory flavor and comes together quickly in the Instant Pot (or Crockpot), making it perfect for busy weeknights. The flavor is so good you won’t even miss the meat. Skyler doesn’t like mushrooms but he ate this until is was gone. I didn’t tell him there was mushrooms in it! This recipe is adapted from a recipe made on the Today show by Shania Twain.
Ingredients/Substitution Ideas
- Olive oil–or canola oil, butter
- Shallot
- Garlic cloves
- Cremini mushrooms–or white button, baby bella
- Kosher salt
- Black pepper
- Red wine vinegar–or balsamic vinegar
- Water
- Better than Bouillon vegetable base
- Tomato sauce
- To serve: hot cooked noodles and parmesan cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the olive oil and swirl around. Add in the shallot, garlic and mushrooms, salt and pepper. Saute for 5 minutes.
Pour in the vinegar, water and Better than Bouillon and stir. Scrape bottom of pot so nothing is sticking. Turn off Instant Pot.
Dump in the tomato sauce, don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir well. Serve sauce over hot cooked noodles and sprinkle with parmesan cheese.
Notes/Tips
- Serve the mushroom sauce over noodles. I used old fashioned egg noodles but spaghetti works just fine too.
- I like this chopper tool* for chopping mushrooms. Finely chop the mushrooms so they mimic the texture of ground meat for a heartier feel.
- Stir in a splash of cream or a pat of butter after pressure cooking for a richer sauce.
- To make this gluten free serve this over gluten free noodles, rice or potatoes.
- I used my 3 quart Instant Pot*. You can also make this in a 6 or 8 quart pot. This recipe could easily be double or tripled. It can be frozen for later use too.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with red wine vinegar are Kentucky Wildcat Chicken and Instant Pot BBQ Beef Sandwiches.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Shania’s Casserole
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A savory mushroom and tomato sauce made quickly in the Instant Pot (or slow cooker) that’s perfect spooned over hot noodles and sprinkled with parmesan cheese.
Ingredients
- 1 Tbsp olive oil
- 1 shallot, finely diced
- 5 garlic cloves, minced
- 8 ounces cremini mushrooms, finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp red wine vinegar
- 1/2 cup water
- 1/2 tsp Better than Bouillon vegetable base
- 1 (8 oz) can tomato sauce
- To serve: hot cooked noodles and parmesan cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the olive oil and swirl around. Add in the shallot, garlic and mushrooms, salt and pepper. Saute for 5 minutes.
- Pour in the vinegar, water and Better than Bouillon and stir. Scrape bottom of pot so nothing is sticking. Turn off Instant Pot.
- Dump in the tomato sauce, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir well. Serve sauce over hot cooked noodles and sprinkle with parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the olive oil and swirl around. Add in the shallot, garlic and mushrooms, salt and pepper. Saute for 5 minutes. Transfer to the slow cooker.
- Stir in the vinegar, water, Better than Bouillon and tomato sauce.
- Cover and cook on low for 3-4 hours or on high for 2 hours.
- Stir well. Serve sauce over hot cooked noodles and sprinkle with parmesan cheese.
- Method: Instant Pot or Slow Cooker
More sauce recipes…
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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