Sweet and Sour Zucchini + Pumpkin and Mushrooms

3 cloves of minced garlic
1/2 cup of water
2 tablespoons of red wine vinegar
1 large zucchini, cut in half lengthwise and sliced into 1 inch slices
2 cups of pumpkin, cubed
1 very large portabello mushroom, sliced
1/4 of sultanas, or raisins.

I placed all the ingredients in the pressure cooker, locked the lid and bought up to high pressure. Turned the heat down and cooked it for 4 minutes*. When the time elapsed, I used the quick release method. When placed on a plate I garnished it with parsley.

I really like the look of this dish as the zuke retained its shape, while still being soft.

I decided that it needed another 1/2 cup of water and that I could replace the raisins with apple chunks. I shall persevere with this recipe as it has a lot of possibilities.

* I actually bought it up to pressure and then ran around looking for my cell phone to time it with. I use the alarm function as a timer because you can set it for just a minute or so and the tune rings for a long time. It works for me!