Don't eat the flesh humans

Kat Kinsman
November 21, 2018

Thanksgiving is for feeding everyone and not making them feel weird about it or at all unwelcome. Even if they're Instant Pot's cousin's girlfriend Topanga and they show up alone and you've never met them. They still deserve to feel warmly taken care of and fed the vegan main dish that they deserve. Even if they are friendly with Morrissey.

Keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page or subscribing on YouTube.

Instant Pot Vegan Mushroom Platter

Ingredients

King trumpet mushrooms (1 per guest)
Various mushrooms, some sturdy, some frilly, some delicate
Sesame oil
Garlic, chopped
Thyme leaves
Vegetable stock
The vinegar of your choosing
Hazelnuts (or another nut you prefer)
Pepper
Salt

Directions

Slice king trumpet mushrooms in half lengthwise and lightly score the tops in a diamond shape. Pour some sesame oil into the Instant Pot, set the saute function, and place the mushrooms flat-side-down until they are lightly browned. Add the garlic and let it lightly soften, then chop the sturdier mushrooms, add them to the Instant Pot, along with thyme leaves, pepper, and salt to taste. Stir to make sure the mushrooms are seasoned on all sides. Add a splash or two of vinegar, enough stock to cover the bottom 1/3 of the mushrooms, seal the Instant Pot, and cook at low pressure for 7 minutes.

In the meantime, chop hazelnuts in half and heat in a skillet over medium heat until they smell toasted.

Release the Instant Pot, and use a slotted spoon to remove the mushrooms to a serving platter. Adjust seasoning to taste. Adorn the cooked mushrooms with the frilly and delicate mushrooms (that you have of course made sure are safe to eat raw), sprinkle with additional thyme and the toasted nuts and serve. Use the leftover liquid in the Instant Pot as a base for delicious vegan soups.

You May Like