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
Scale
- 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