First I LOVE mushrooms! This recipe was delicious and so easy. Five minutes in the instant pot. This recipe is from the May Book Club pick and it’s on page 79. The only change that I made was that it calls for button mushrooms and the grocery store only had portobello mushrooms. The recipe says that you can use chicken broth or vegetable broth, I used vegetable. I was worried about this recipe for leftovers. I thought the mushrooms might be soggy but they were just as good the next day. The recipe does say to season with salt and pepper. I did this the first night that I ate them. When I ate the leftovers the next day I didn’t use salt and pepper instead I used garlic salt and it was REALLY good. So it kinda changed up the leftover flavor for us! This is the garlic salt that I’ve been using lately and I LOVE it! The chicken was also seasoned with it and avocado oil . Y’all this was such an easy dinner.
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