Creamy mushroom hotpot

Creamy mushroom hotpot

Tags

Potatoes
Weekend

Cook

Ingredients

  • 1kg mushrooms, roughly chopped
  • 1 large onion, finely chopped
  • 2 shallots, finely chopped
  • 8 garlic cloves, minced
  • 100ml white wine
  • 250g cooked puy lentils
  • 1 tbsp miso paste
  • 400ml vegetable stock
  • 100ml vegan cream
  • 1 tbsp cornstarch
  • 10g parsley, finely chopped
  • 3-4 potatoes finely sliced

Steps

  1. Preheat the oven to 180°c.
  2. Heat the wok over medium heat and add oil.
  3. Fry the mushrooms in batches until soft and golden. Set aside.
  4. Add the onion and a pinch of salt, cook until translucent.
  5. Add the garlic and shallots and cook to soften.
  6. Add the wine and simmer until almost fully evaporated.
  7. Lower the heat and add lentils, miso, stock and cream and stir.
  8. Add the cornflour slurry and simmer until reduced and glossy.
  9. Stir through the mushrooms and parsley. Season.
  10. Add mixture to an oven safe dish. Lay the potato slices over in a spiral pattern.
  11. Brush with oil then bake for 45-55 minutes. Until potatoes and cooked through.