Vegan Mushroom (Lancashire-Style) Hotpot Recipe
My vegan mushroom hotpot is loaded with chunky mushrooms and dried porcini mushrooms in a gravy flavoured with mushroom ketchup... so if you don't like mushrooms... oopsie! It's then topped with potatoes and baked in the oven.
Servings 2 Servings
Calories 527kcal
Ingredients
- 1 Medium-Large Onion 225g
- 3 tablespoon Olive Oil
- 500 g Chestnut Mushrooms 5-6 Cups
- 3 Garlic Cloves
- 15 g Dried Porcini Mushrooms 3-4 tablespoon
- 125 ml Boiling Water ½ Cup
- 1 tablespoon Flour
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Dried Thyme
- 3 tablespoon Mushroom Ketchup
- 125 ml Vegetable Stock ½ Cup
- 4 Small Potatoes 400g
- 1 Pinch Coarse Sea Salt
Instructions
- Cut the onion in half, peel it, and then cut it into a 1cm (½") dice.
- Heat a 30cm or 12" frying pan over a medium-high heat and add two tablespoons of the olive oil, then cook the onions for 10 minutes, stirring occasionally.
- Cut the mushrooms into bite-sized pieces.
- Peel and thinly slice the garlic cloves.
- When the onions have softened, add the mushrooms, turn the heat up to high and fry them for 10 minutes, tossing them occasionally.
- Whilst the mushrooms are cooking, pour the boiling water over the dried mushrooms and allow them to steep for 10-12 minutes.
- Throw the garlic into the pan and cook for a minute.
- Add the flour, salt, pepper and thyme to the pan and cook for another minute.
- Strain the steeping liquid from the dried mushrooms into the pan, add the mushroom ketchup and vegetable stock and stir.
- Roughly chop the dried, soaked mushrooms, add them to the pan, reduce the heat to low and allow the mushrooms to simmer gently whilst you prepare the potatoes.
- Cut the potatoes into 5-6mm (¼") thick slices and place them in a bowl, then drizzle over the remaining tablespoon of oil and toss them to coat.
- Divide the mushrooms between two 15cm (6") x 10cm (4") baking dishes, then top them with a layer of potatoes, and sprinkle with coarse sea salt. Then bake them for 40-45 minutes at 180°C or 350°F.
- Then slide them under the grill for 4-5 minutes to get the potatoes nice and crispy on top.
Nutrition
Serving: 1 | Calories: 527kcal | Carbohydrates: 77g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 749mg | Fiber: 12g | Sugar: 16g
