Recipe of Favorite Mushroom Hotpot with Seasonal Vegetables (Low Carb)

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a special dish, Mushroom Hotpot with Seasonal Vegetables (Low Carb). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) Recipe. This warming hotpot of mushrooms and winter vegetables is a perfect comforting dinner to come home to on a cold winter's night. Place the clay pot over medium to high heat.

You can cook Mushroom Hotpot with Seasonal Vegetables (Low Carb) using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mushroom Hotpot with Seasonal Vegetables (Low Carb)

1. It’s 100 gms of Enoki Mushrooms.
2. Make ready 100 gms of Shimeji Mushrooms (quartered).
3. Take 85 gms of Eggplant (cubed).
4. Take 1 of Small Zucchini.
5. You need 1 Cup of Pumpkin (cubed).
6. You need 100 gms of Bok Choy (Approx 1 bunch).
7. Prepare 50 gms of Bean Shoots.
8. It’s 1 tbs of Light Soy Sauce.
9. Prepare 1 tbs of Oyster Sauce (Vegan oyster sauce if you wish).
10. You need 1 tsp of Sesame Oil.
11. It’s 1 of tsb fish sauce (leave out for vegetarian).
12. Make ready 1 tsp of Five Spice.
13. You need 1 tbs of Sugar.
14. Make ready 1 tbs of thinly sliced ginger.
15. Prepare 2 of Garlic Cloves thinly sliced.
16. You need 100 gms of Firm Tofu (cut into blocks).
17. Take Handful of Corriander for garnish.
18. Prepare 1 of red chili sliced for garnish.
19. It’s 3-4 Cups of Water.

I used these humongous King Oyster Mushrooms and it came out tasting great.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.My Wild Mushroom Hotpot from my cookbook Purely Delicious is the perfect wholesome and nourishing comfort food to revitalise the body and promote good health.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) step by step

1. In a claypot or large pot, heat the Sesame oil on a low flame, add the garlic and ginger and fry quickly.
2. Add the oyster, fish, soy sauce and sugar..
3. Add the pumpkin, zucchini & Eggplant.
4. Add 3 cups of water, bring to boil and turn down heat. Cook until pumpkin is cooked through, add more water if required..
5. Once pumpkin is cooked through, add the tofu and bok choy. Cook for a minute or 2 and serve..
6. Garnish with, bean shoots, chilli, and Corriander.

Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms.It's a great way to enjoy the strong earthy flavor of mushrooms.This is my Vegan version of the Cuban classic dish "Ropa Vieja".

Serve in generous bowls and instantly feel the healing benefits.Hot pots are also available as the pot only that can be warmed at the table on a butane Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to Hot pot is our family's favorite in winter.We often have lettuce, cabbage, mushrooms.A vegan winter warmer the whole family will love.This tasty vegan hot pot recipe is made with tofu, mushrooms and many vegetables.