Buttery Herbed Mushrooms


  • 4 tbsp unsalted butter or ghee
  • 3 cloves garlic
  • 4 cups small cremini or white mushrooms
  • 1/2 cup fresh parsley leaves
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme
  • 1 cup bone broth
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried marjoram
  • Set the Instant Pot to Sauté. Add the butter and when it starts to foam add the garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
  • Meanwhile, set aside 2 tablespoons of the parsley. Place the remaining parsley, oregano leaves, and thyme leaves on a cutting board. Run a sharp knife several times through the herbs to chop them together. Push them into a pile and roughly chop them once more.
  • Add the chopped herbs to the mushrooms and stir well. In a small bowl, whisk together the broth, salt, pepper, and marjoram (if using). Pour the broth mixture over the mushrooms. Press Cancel. Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 5 minutes.
  • When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use a slotted spoon to transfer the mushrooms to a serving bowl.
  • Press Cancel and then Sauté. Taste the cooking liquid and adjust the salt and pepper. Bring the liquid to a boil and cook, stirring frequently, for 3 to 5 minutes to slightly thicken the liquid. Press Cancel.
  • Very carefully pour or ladle the hot liquid over the mushrooms. Garnish with the reserved parsley. Serve hot or at room temperature.
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