Kielbasa and Mushroom Stew

What You Need:

3/4 oz. dried shitake mushrooms
6 C of beef broth
3/4 C of shallots, sliced
1 1/2 lb. white potatoes, chopped
1/2 lb. fully cooked Kielbasa, sliced
1 C lentils, rinsed and drained
1 t dried thyme

How to Make It:

Place the mushrooms into a bowl and pour the broth over the mushrooms.
Let the mushrooms soak in the broth while preparing the remaining ingredients.
Spray the cooker with a non stick cooking spray.
Place the shallots in the prepared cooker and cook on high for 3 minutes or until golden brown.
Add the potatoes, Kielbasa and lentils to the cooker.
Pour the soaked mushrooms and the broth into the cooker.
Sprinkle the thyme over the top.
Place the cooker on medium heat and bring to high temperature.
Cook for 20 minutes then allow the pressure to release on its own.

Shitake mushrooms can be purchased either dried or fresh in most grocery stores. They have a strong garlic flavor so they work well in soups and stews. They have a great nutritional value. Regular mushrooms can be used.

Makes 8 servings