Pressure Cooker Mushroom Ragu
Makes 4 servings
1 1/4 cups vegetable stock, plus additional stock, as needed
8 ounces fresh shiitake mushrooms, finely minced
4 ounces white mushrooms, finely minced
1/2 cup chopped red onion
1/2 cup chopped carrot
1/2 cup chopped celery
6 cloves garlic, finely minced
1 tablespoon freshly grated ginger
1 (28-ounce) can diced tomatoes in tomato juice
1 tablespoon FINE SUPERFOOD Kelp Root Powder (or fine grain sea salt)
1 1/2 teaspoons ground turmeric
1/4 teaspoon dried oregano
Large pinch crushed red pepper flakes
1/4 cup finely chopped fresh basil
1. Heat the Instant Pot on saute, then add 1/4 cup of the vegetable broth. When it comes to a simmer, add the mushrooms, onion, carrot, celery, garlic, and ginger and saute until soft, about 5 minutes.
2. Add the tomatoes, remaining 1 cup of vegetable stock, kelp root powder, ground turmeric, dried oregano, and crushed red pepper flakes and stir to combine.
3. Lock on the lid. Set the Instant Pot to Manual/High Pressure for 10 minutes. Quick release the pressure, then remove the lid carefully, tilting it away from you.
4. Switch the Instant Pot to saute on the low setting and let the sauce simmer for 5 minutes to allow it to reduce slightly. Turn off the Instant Pot then use an immersion blender to puree some of the sauce, still leaving some texture. You could also puree some of it in a blender and then return it to the pot and stir it to incorporate it. Finally, stir in the fresh basil. Serve over pasta or roasted spaghetti squash.