Mushroom Hotpot
320kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large white onion diced
- 1 medium carrot diced
- 1 celery stick diced
- 2 cloves of garlic minced
- 250 g chestnut mushrooms diced
- 1 teaspoon thyme or 2 sprigs fresh thyme stems removed
- Salt and pepper to taste
- 250 g cooked puy lentils
- 2 tablespoon plain flour
- 20 g dried porcini mushrooms
- 1 vegetable stock cube
- 1 tablespoon marmite
- 2 tablespoon cream cheese
- 20 g Pecorino cheese
- 2 large baking potatoes peeled
Equipment
Method
- Preheat your oven to 200C.
- Heat your butter and oil in a casserole pan, and then add the onions, carrot, and celery. Sauté for 6-7 minutes until the vegetables turn fragrant and begin to soften.1 tbsp olive oil, 1 tbsp unsalted butter, 1 large white onion, 1 medium carrot, 1 celery stick
- Meanwhile, make the mushroom stock by pouring about 500ml boiling water over the stock cube and dried porcini mushrooms in a jug, and stir. Leave to steep until you need the stock - remove the porcini mushrooms and finely dice them before adding to the pan at the same time as adding the mushrooms.20 g dried porcini mushrooms, 1 vegetable stock cube
- Add the garlic, mushrooms, and seasonings. Cook for another 5-8 minutes and then add the flour and stir it into the vegetables, cooking off for a minute or two.2 cloves of garlic, 250 g chestnut mushrooms, 1 tsp thyme or 2 sprigs fresh thyme, 2 tbsp plain flour, Salt and pepper to taste
- Add the puy lentils.250 g cooked puy lentils
- Pour in the mushroom stock and stir through the cream cheese and the marmite, leaving to simmer on low heat while you prep the vegetables.2 tbsp cream cheese, 1 tbsp marmite
- Thinly slice your potatoes using a knife or a mandolin for even slices, and layer them over the mushroom mixture, overlapping each potato slightly. Grate over the Pecorino cheese.2 large baking potatoes
- Place the lid on your casserole pan (or cover with foil) and bake for 40 minutes. Then, remove the lid/foil and bake for another 20 - 25 minutes until the potatoes are golden and crispy. Grate over the pecorino cheese to finish.20 g Pecorino cheese
Nutrition
Serving1gCalories320kcalCarbohydrates45gProtein13gFat11gSaturated Fat5gPolyunsaturated Fat7gCholesterol20mgSodium434mgFiber10gSugar6g
Notes
- 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.