This creamy mushroom hotpot is a one-pot vegetarian dinner that everyone will love. It’s ultimate comfort food: a creamy mushroom sauce, caramelized onions, and a crispy, cheesy potato topping that you cannot get enough of. This easy recipe is the perfect weeknight dinner to please all the 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 creamy white beans 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.

• White onion: I use a finely sliced white onion, cooked in butter until starting to turn golden and caramelized. You could dice the onion if you don’t want to notice the onion!
  
• Garlic: One large or two medium cloves of garlic is perfect for this recipe.
  
• Chestnut mushrooms: I choose to use chestnut mushrooms in this recipe simply because they’re cheaper! Honestly, any mushroom will work.
  
• Seasonings: You’ll need thyme, rosemary, salt, and black pepper.
  
• Beans: I used tinned, drained cannellini beans for this recipe as they’re a slightly smaller, creamier bean. You could use dried cannellini beans that you’ve soaked and cooked, or use tinned butter beans too.
  
• 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.
  
• Double cream: A splash of double cream is essential for giving the hotpot its thick and creamy sauce. I often use a vegan double cream (either ElmLea or Coconut Collaborative) as I find them a little less heavy on the stomach.
  
• Cheese: We add mozzarella and pecorino cheese to the mushroom hotpot at the last minute, as well as a final sprinkle of mozzarella over the potatoes towards the end of cooking for that gorgeous golden, cheesy topping.
  
• Baking potatoes: Any large, waxy potato will work for this recipe. Slice them thinly either peeled or left with the skins on (my preference!).

More Substitutions & Variations

To make this recipe suitable for vegans, use a vegan double cream – I’ve listed my favourite brands above – and omit the cheeses. You could add a tablespoon of nutritional yeast to the sauce instead.

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 beans 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) Caramelize your onions

To start, slice your onion finely. I halve my onion and then slice it to get half-moon shapes. If you don’t like the texture of onions, you might prefer to diced them instead. Cook the onions in your pan in the butter for a minimum of 15 minutes but ideally even longer on low heat to get them beautifully golden brown and caramelized.

If you simply don’t have time, you could saute the onions for 5-7 minutes until they’re soft and 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 diced them before adding them to the pan, too.

Step 3) Add the Mushroom & Seasonings

Next, add the garlic, mushrooms, and seasonings to your caramelized onions. Cook them for another 5-8 minutes, and then add your cannellini beans. 

After this, you can sprinkle over the plain flour and then stir it into the mixture.

Step 4) Add Stock, Cream, & Cheese

Pour in the mushroom stock (discard the dried mushrooms first) and simmer for 5 minutes before adding the double cream. 

Stir it into the mixture, remove the pan from the heat, and stir in the grated mozzarella and cheddar cheese.

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.

Place the lid over the hotpot (or cover with foil if your pan doesn’t have a lid) and bake for 30 minutes. Uncover and bake for another 15 minutes, then sprinkle over a handful of grated mozzarella and bake for another 10 minutes.

Expert Tips!

• If you’re worried your mixture is too saucy, let it simmer for a little longer before stirring in the cheese and layering 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. If you have thicker slices, you’ll need to bake the hotpot for longer.

Can I omit the cream from this recipe?

You could, but you won’t get that luscious, creamy sauce that really elevates this recipe. I wouldn’t recommend omitting the cream, personally.

Other One-Pot Recipes You’ll Like:

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