550gmushrooms (white or chestnut mushrooms work well, I tend to get wonky mushrooms)halved or quartered depending on size, leave really small ones whole
5garlic clovespeeled and finely chopped
2teaspoonsextra virgin olive oil
Good pinch of sea salt
Black pepper
Instructions
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.