This creamy mushroom hotpot is a one-pot vegetarian dinner that everyone will love. It's ultimate comfort food: a creamy, deeply savory mushroom filling with and a crispy, cheesy potato topping that you cannot get enough of. This easy recipe is the perfect weeknight dinner to please the whole family.

This recipe was inspired by a merging of two recipes I published recently: my lentil hotpot recipe and this creamy mushroom pasta. Together, they're a match made in heaven. Plus, I've added puy lentils for texture, protein, and flavor.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post.

Here, I've added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can't eat/find a certain ingredient.

• Sofrito: We use diced onion, carrot, and celery are the base for this recipe, cooked in butter and a little oil until starting to turn fragrant and soft. If you want to cut down on prep time, just an onion will also work fine in this recipe.
  
• Garlic: One large or two medium cloves of garlic is perfect for this recipe.
  
• Chestnut mushrooms: The main bulk of this mushroom hotpot is chestnut mushrooms, finely diced so they melt into the saucy lentil mixture. You could use a mix of mushrooms if you prefer.
  
• Seasonings: You'll need thyme, salt, and black pepper.
  
• Lentils: This recipe uses puy lentils to add a good dose of protein and fiber to the recipe - they're small, hold their shape, and have a rich nutty flavor that perfectly complements the mushrooms.
  
• Pain flour: Plain flour is necessary for thickening the creamy sauce in this hotpot - you could also use corn flour to make this recipe gluten-free.
  
• Dried porcini mushrooms: Instead of using standard vegetable stock, I made this recipe even more mushroom-packed by soaking dried porcini mushrooms in 350ml boiling water and using both the stock and the mushrooms, diced.
  
• Cream Cheese: A good dollop of cream cheese is stirred into the sauce for a gorgeous, creamy, light flavor.
  
• Marmite: Marmite is wonderful for adding a deeply savory, umami flavor to this lentil and mushroom hotpot. If you can't find Marmite, a dash of Worcestershire sauce will do the same thing (if you're vegetarian, make sure yours is vegetarian-friendly!).
  
• Cheese: We add pecorino cheese to the mushroom hotpot at the last minute for that gorgeous golden, cheesy topping.
  
• Baking potatoes: Any large, waxy potato will work for this recipe. Slice them thin, either peeled or left with the skins on (my preference!).

More Substitutions & Variations

To make this recipe suitable for vegans, use a vegan cream cheese and omit the cheeses. 

To make this recipe gluten-free, swap the plain flour for corn flour.

You could also use leeks in this recipe instead of onion, and omit the lentils and double the mushrooms if you want a simple mushroom hotpot.

How To Make This Mushroom Hotpot Recipe

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe, plus some process shots to help you visualize how this recipe should turn out.

Step 1) Saute the Sofrito

Heat your oil and butter in your pan, and add the diced onion, carrot, and celery. Sauté for 6-7 minutes, stirring often, until the vegetables are softened and turning translucent.

Step 2) Make the Mushroom Stock

Meanwhile, make the mushroom stock by pouring the boiling water over the dried porcini mushrooms in a jug. Leave to steep until you need the stock - remove the dried mushrooms before using, and finely dice them before adding them to the pan, too.

Step 3) Add the Mushroom & Seasonings

Next, add the garlic and diced mushrooms to your onion mixture. Cook them for another 5-8 minutes. After this, you can sprinkle over the plain flour and then stir it into the mixture.

Then, add the puy lentils.

Step 4) Add Wine Stock, Cream, & Cheese

Add the wine, and let it almost fully evaporate before you pour in the mushroom stock. Add the thyme, salt, and pepper, and stir in the cream cheese. Leave to simmer and thicken on low heat for 5-10 minutes while you prep the potatoes.

Step 5) Add The Potatoes

While the mushroom mixture is cooking, slice the potatoes thinly. Layer the potatoes over the creamy mushroom mixture, overlapping them slightly as you arrange them.

Sprinkle over some Pecorino cheese, then place the lid over the hotpot (or cover with foil if your pan doesn't have a lid) and bake for 40 minutes. Remove the lid and bake for another 20-25 minutes or until the potatoes are crispy and golden.

Expert Tips!

• If you're worried your mixture is too saucy, let it simmer for a little longer before layering it over the potatoes.
  
• Put a baking tray under your pan just in case the sauce spills over - you don't want it leaking onto the bottom of your oven!
  
• Bake the hotpot until the potatoes are golden and crispy - that may be a little longer than stated above, depending on your oven.
  
• Drain the mushroom stock and dice up the porcini mushrooms before adding them, along with the stock, to the pan.

What To Serve With Mushroom HotPot

This recipe is lovely served alongside some classic green beans, or a medley of green beans and carrots.

It would also be incredible with a wedge of crusty bread to mop up all the sauce!

Storing

If you have leftovers, you could either cover the pan with foil and store the whole thing in the refrigerator for 3-5 days. Reheat in the oven with the foil on for 30 minutes or until it's cooked through and piping hot.

Alternatively, you could tip your leftovers into an airtight container and store it in the fridge until needed.

This recipe is also suitable for freezing in an airtight container for up to three months. Defrost fully in the refrigerator before reheating.

FAQs

How thinly should I slice my potatoes?

I aim for lots of really thinly sliced potatoes - no thicker than 0.5cm. Use a mandolin for best results.

Other One-Pot Recipes You'll Like:

• Creamy Butter Beans
• Cheesy Baked Gnocchi With Vodka Sauce
• Cheesy Beans and Leeks
• Potato and Leek Gratin