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Finely dice the mushrooms. Heat the olive oil in the open pan. Gently fry the mushrooms with the thyme for about 5 minutes.
Add the shallot, garlic, chopped parsley and seasoning. Mix. Stir in the eggs, cream and milk.
Grease heatproof ramekin dishes or dariole moulds. Spoon in the mushroom mixture. Place the trivet in the base of the pan. Pour in 750ml water. Place the moulds in the basket and rest on the trivet. Cover with an old, heatproof plate.
Use pressure level 1. close the lid and bring to full pressure. Cook for 15 minutes. Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector. When the pressure indicator drops down, open the lid. Leave the moulds to cool, loosen the sides and remove carefully.
Opening & Closing 1 hand system
Trigger ensures instant and safe closing.
Smart Timer : Great cooking everytime
Easy 1-Hand Open
Easy 1-Hand Open
Opening Closing in 1 simple click
Designed with quality in mind
Fast Cooker with power lid
Controlled Steam Release
4 exclusive cooking programs
*Compared to steam cooking with a TEFAL pressure cooker
Easy 1-Hand Open
The original since 1953
Easy 1-Hand Open
Smart Timer : Great cooking everytime
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