Creamy Mushroom Hotpot

Ingredients

Olive oil

2 1 /4 lbs mixed mushrooms

1 large onion

5 garlic cloves

1 /3 cup white wine

1 3 /4 cups cooked Puy lentils

1 tbsp miso paste

1 2 /3 cups vegetable stock

1 /3 cup plant-based cream

1 tbsp cornflour

1 tbsp parsley

Salt & freshly ground black

pepper

A recipe from Georgie Mullen.

Part 1 - Prepare Mushroom Filling

1. Chop the mushrooms roughly, the onion finely, mince the garlic and parsley.

2. Heat oil in a large pan over medium-high heat.

3. Fry mushrooms in batches for 3-4 minutes each side, until softened and golden. Remove and set aside.

4. Heat oil in the same pan over medium heat.

5. Add onion and salt and fry for 8-10 minutes, stirring regularly, until soft and translucent.

6. Add the garlic and fry for a further minute or so, just to soften.

7. Increase the heat to high and pour in the wine.

8. Simmer and bubble for 2-3 minutes, until almost evaporated.

9. Return the heat back to medium and add the lentils, miso paste, vegetable stock and cream.

10. Stir well, then whisk in the cornflour mixed with 2.25 tbsp water.

11. Simmer for 8-10 minutes, stirring regularly, until reduced and glossy.

12. Stir through the mushrooms and parsley, then taste and adjust the seasoning, if needed.

13. Remove from the heat.

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Ingredients

3 medium potatoes

Part 2 Bake Hotpot

1. Preheat the oven to 180°c.

2. Finely slice the potatoes.

3. Lay the potato slices over the mushroom filling in an overlapping spiral pattern.

4. Brush with oil, then bake for 45-55 minutes, or until the potatoes are golden and soft all the way through.

5. Allow the hotpot to sit for 5 minutes before serving.