A very simple tapas dish these Pressure Cooker Garlic Mushrooms (Spanish Setas al Ajillo) are full of flavour.
All you need is mushrooms, garlic, salt, pepper and olive oil.
Well, and your pressure cooker.
Mix all ingredients, pressure cook, gather all the other dishes for your meal (I can recommend my guide to Spanish tapas for this) and enjoy!
This is a very easy dish to sauté in a frying pan BUT pressure cooking it infuses it with even better flavours.
They become super garlicky and full of flavour.
I already have a version of this recipe for the Thermomix, my Garlic and Serrano Ham Mushrooms.
- Olive oil
Place all ingredients in the inner pot
Good stir and serve.
Enjoy as a tapas dish or even stirred through pasta! Fab for mushrooms on toast too, of course!
How does this pressure cooker recipe work with no added liquid?
Mushrooms release a lot of liquid as they cook and so you can get away with no added liquid.
Isn’t that handy?
As the cooker heats up, the mushrooms release the liquid and produce steam, allowing the float valve to pop up and the cooker to reach pressure.
You need to make sure your pressure cooker is well maintained though.
See how much liquid is released by the mushrooms in the photo below? This is why it can reach pressure.
Other recipes that are good examples of the ingredients releasing liquid as the cooker heat up and therefore being able to get away with less liquid:
Pressure Cooker Garlic Mushrooms (Spanish Setas al Ajillo)
- 1 Pressure Cooker
- 550 g mushrooms (white or chestnut mushrooms work well, I tend to get wonky mushrooms) halved or quartered depending on size, leave really small ones whole
- 5 garlic cloves peeled and finely chopped
- 2 teaspoons extra virgin olive oil
- Good pinch of sea salt
- Black pepper
- Add all ingredients.
- Mix well.
- Pressure cook for 3 minutes at high pressure.
- At the end of pressure cooking time, wait 3 minutes and do a quick pressure release.
- Open the lid and give a good stir. Take in the amazing smell. Serve as a side dish, with other tapas. The leftovers are great stirred into cous cous or pasta or rice.