I am always looking for new recipes, and this vegan mushroom hotpot is my new obsession! It is an excellent alternative to roast. It’s very striking and incredibly delicious!
Ingredients
4 tablespoons olive oil
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40g dried porcini mushrooms
200ml vegetable stock, made from one stock cube
160 grams pack Portobello mushrooms, sliced
200 grams shallots, peeled and quartered
350 grams swede, peeled, and cut into small cubes
200 grams Chantenay carrots, halved lengthways
3 tablespoons cornflour
100ml red wine
250 grams pack cooked Puy lentils
600 grams potatoes, peeled
2 tablespoons redcurrant jelly
15 grams thyme, chopped, plus extra sprigs to garnish
How to make Vegan mushroom hotpot
Step 1: Prepare the oven and preheat it to gas at 5, 190 degrees C, fan 170 degrees C.
Step 2: In a heatproof jug, place the dried mushrooms and cover with 300ml boiling water. Set the jug aside for about 20 minutes before draining the mushroom. Make sure to reserve the liquid.
Step 3: In a large saucepan, heat 2 tbsp oil. Once the oil is hot, add the shallots to the pan along with the Portobello mushrooms, carrots, swede, and 4 tablespoons of water. Cook for about 10 minutes or until the shallots are tender. Add the cornstarch, stir, and cook for a minute more.
Step 4: Slowly pour in the stock followed by the reserved porcini liquid and wine. Continue to cook for another 3 to 4 minutes, stirring until the mixture has thickened. Now, stir in the lentils, porcini mushrooms, chopped thyme, and redcurrant jelly. Season everything well.
Step 5: To a large oven-proof dish or casserole pot, pour everything.
Step 6: Into rounds, finely slice the potatoes. Parboil the potatoes for about 5 to 6 minutes until they are a little soft. Drain the potatoes when done.
Step 7: In rings on top of the hotpot, arrange the potatoes, slightly overlapping each piece. Brush the potatoes with the rest of the oil. Tent the casserole and place it in the preheated oven. Bake the hotpot for about 50 minutes or until the potatoes are just soft.
Step 8: Adjust the oven temperature to gas 7, 220 degrees C, fan 200 degrees C. Take the foil off and continue to bake for additional 30 minutes or until the potatoes are completely cooked and golden brown.
Step 9: Serve the vegan mushroom hotpot garnish with thyme. Enjoy!
Ingredients
- 4 tablespoons olive oil
- 40g dried porcini mushrooms
- 200ml vegetable stock, made from one stock cube
- 160 grams pack Portobello mushrooms, sliced
- 200 grams shallots, peeled and quartered
- 350 grams swede, peeled, and cut into small cubes
- 200 grams Chantenay carrots, halved lengthways
- 3 tablespoons cornflour
- 100ml red wine
- 250 grams pack cooked Puy lentils
- 600 grams potatoes, peeled
- 2 tablespoons redcurrant jelly
- 15 grams thyme, chopped, plus extra sprigs to garnish
Instructions
Step 1: Prepare the oven and preheat it to gas at 5, 190 degrees C, fan 170 degrees C.
Step 2: In a heatproof jug, place the dried mushrooms and cover with 300ml boiling water. Set the jug aside for about 20 minutes before draining the mushroom. Make sure to reserve the liquid.
Step 3: In a large saucepan, heat 2 tbsp oil. Once the oil is hot, add the shallots to the pan along with the Portobello mushrooms, carrots, swede, and 4 tablespoons of water. Cook for about 10 minutes or until the shallots are tender. Add the cornstarch, stir, and cook for a minute more.
Step 4: Slowly pour in the stock followed by the reserved porcini liquid and wine. Continue to cook for another 3 to 4 minutes, stirring until the mixture has thickened. Now, stir in the lentils, porcini mushrooms, chopped thyme, and redcurrant jelly. Season everything well.
Step 5: To a large oven-proof dish or casserole pot, pour everything.
Step 6: Into rounds, finely slice the potatoes. Parboil the potatoes for about 5 to 6 minutes until they are a little soft. Drain the potatoes when done.
Step 7: In rings on top of the hotpot, arrange the potatoes, slightly overlapping each piece. Brush the potatoes with the rest of the oil. Tent the casserole and place it in the preheated oven. Bake the hotpot for about 50 minutes or until the potatoes are just soft.
Step 8: Adjust the oven temperature to gas 7, 220 degrees C, fan 200 degrees C. Take the foil off and continue to bake for additional 30 minutes or until the potatoes are completely cooked and golden brown.
Step 9: Serve the vegan mushroom hotpot garnish with thyme. Enjoy!
