CREAMY MUSHROOM HOTPOT
I grew up on classic British dishes like the Lancashire hotpot, so as an adult, I've always found them hugely comforting. This is how I like to make and eat hotpot now – with lots of creamy mushrooms and lentils, and that famous topping of golden potatoes.
Ingredients
- olive oil
- 1 kg mixed mushrooms roughly chopped
- 1 large onion finely chopped
- 5 garlic cloves minced
- 100 ml white wine
- 250 g cooked puy lentils
- 1 tbsp miso paste
- 400 ml vegetable stock
- 100 ml plant-based cream
- 1 tbsp cornflour mixed with 1 tbsp water
- 10 g parsley finely chopped
- 3-4 medium potatoes finely sliced
- salt & freshly ground black pepper
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Heat a large pan over a medium-high heat and add a good glug of oil. Fry the mushrooms in batches for 3-4 minutes each side, or until softened and golden. Remove from pan and set aside.
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Heat another glug of oil in the same pan over a medium heat. Once hot, add the onion and a good pinch of salt and fry for 8-10 minutes, stirring regularly, until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.
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Increase the heat to high and pour in the wine. Allow to simmer and bubble for 2-3 minutes, until almost evaporated. Return the heat back to medium and add the lentils, miso paste, vegetable stock and cream. Stir well, then whisk in the cornflour slurry. Simmer for 8-10 minutes, stirring regularly, until reduced and glossy. Stir through the mushrooms and parsley, then taste and adjust the seasoning, if needed. Remove from the heat.
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Lay the potato slices over the mushroom filling in an overlapping spiral pattern. Brush with oil, then bake for 45-55 minutes, or until the potatoes are golden and soft all the way through. Allow the hotpot to sit for 5 minutes before serving.
If you love comforting recipes like this Mushroom Hotpot, why not try this next: Very Untraditional French Onion Soup.
Andrew says
Made this the other night, was amazing and kids liked it too!
Georgie says
Thank you so much!!
G x
Ada says
I made this tonight and it was a hit! So yummy!
Georgie says
Really glad you liked it!!
G x
Serena says
This was delicious!! Although it was a little time consuming, it was well worth it! Di you have nutritional information for this recipe
Georgie says
Thank you!! No, but I’m sure you could work it out on MyFitnessPal or a similar app.
G x
Christina says
WOW! This recipe is outstanding! My husband and kids loved it too. I didn’t have any white wine so I added a bit of Marsala instead, black lentils and thyme instead of parsley, again, it’s just what I had on hand. Thank you for such a lovely, comforting recipe Georgie!
Georgie says
Thank you so much – glad you enjoyed it!!
G x
Sue Davies says
Loved this dish and will definitely cook again. Real comfort food at its best xxx
Georgie says
Thank you so much – really glad you liked it!!
G x
P says
Beautiful recipe, had rave reviews from the family 🤣
Georgie says
Glad you all loved it!!
G x
Chris says
This dinner was sooo tasty, thanks for all your recipes. You’ve rejuvenated a vegans ideas for meals!!
Georgie says
Thank you so much!!
G x
Lydia says
I love this recipe! I’ve made it over and over since I came across it and it’s been a universal success with meat eaters and veggies alike. Super tasty and total comfort food on a cold day. Did I mention I love it!?
Georgie says
Yes – it’s such a good recipe to introduce meat eaters to plant-based recipes!!
G x
Ann Richardson says
Absolutely superb. Made this for my vegan son who was visiting. So tasty. One I will make for myself many times. Fantastic
Georgie says
Really glad you enjoyed it!!
G x
Caroline says
Made this today and it was so tasty, whole family loved it.
Georgie says
It’s a great crowd pleaser!!
G x