MUSHROOM HOT POT RECIPE - FOOD.COM
At it’s most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you’re serving and how hungry everyone is. You don’t actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won’t have a chance to get cold! by Isa Chandra at Post Punk Kitchen.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
- Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
- Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.
Nutrition Facts : Calories 65, FatContent 2.5, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 339, CarbohydrateContent 10, FiberContent 1.7, SugarContent 2.4, ProteinContent 1.8
CHICKEN & MUSHROOM HOT-POT RECIPE | BBC GOOD FOOD
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
- Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.
- Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
Nutrition Facts : Calories 343 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.1 milligram of sodium
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Reviews 4.3
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Reviews 4.3
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- To Prep Place beef slices with the Beef Marinade into a bowl, mix well and let sit for 15 mins. To Cook Place 4-5 cups of water in a saucepan with the Stock ingredients. Just before the stock comes to a boil, discard konbu. Simmer stock for about 10 mins. Strain the stock, discard the stock ingredients and set stock aside. To Serve Arrange mushrooms, vegetables and beef evenly around a small shallow pan (jeongol pan). Pour stock into the pan and add Chilli Seasoning (optional). Bring the stock to a boil, reduce heat and simmer gently for about 5 mins. Add soy sauce, salt and cooking sake. Noodles can be added after most of the mushrooms, vegetables and meat has been served.
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From madewithlau.com
Reviews 5
Total Time 90 minutes
Cuisine Chinese
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From tablespoon.com
Total Time 35 minutes
Cuisine Asian
Calories 180 per serving
- To freeze: In 1-quart resealable freezer plastic bag, mix soy sauce, chile garlic sauce and sesame oil; add chicken to bag. Remove air; seal bag. In another 1-quart resealable freezer plastic bag, mix noodles, mushrooms, bok choy, green onion, gingerroot and garlic. Remove air; seal bag. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Top with cilantro; serve with lime wedges.
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