You can stir this into pasta, white risotto or use as a sandwich spread.
Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: Yields 2 cups
Ingredients:
8 ounces dry oyster mushrooms, rinsed
1 cup water, boiling
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, crushed
3/4 cup milk or almond milk
Pinch cayenne pepper
3/4 cup sour cream or coconut cream
1 tablespoon chopped fresh parsley
2 green onions, finely chopped
1 tablespoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Directions:
1. In a small jar, cover dry oyster mushrooms with boiling water then cover tightly with lid.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the onion and garlic; sauté until onion starts to soften.
3. Stir in mushrooms plus a little of the soaking water then stir in milk and cayenne pepper.
4. Close the lid and lock. Cook for 12-14 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Open the lid, stir in the cream, parsley, green onions and lemon juice then season with salt and pepper to taste.
6. Use an immersion or regular blender to puree the contents until smooth.
7. Let chill in the fridge for at least 2 hours before serving.