Go Back
Print
Creamy Mushroom Hotpot - Georgie Eats

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.

Prep Time 30 minutes
Cook Time 55 minutes
Servings 4 servings

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

  1. Preheat the oven to 180°c (fan assisted)/390°f/gas 6.

  2. 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.

  3. 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.

  4. 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.

  5. 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.