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

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my entire life. They are fine and they look wonderful.

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. The reason could be that different breeds of vegetables can differ in carb content, and there can be seasonal variation etc.

To get started with this particular recipe, we must prepare a few components. You can have mushroom hotpot with seasonal vegetables (low carb) using 19 ingredients and 6 steps. Here is how you cook it.

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

Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well.

Steps to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  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

Instead of a lamb roast, why not try a hassle-free Lancashire hotpot? Using whole lamb shanks gives each guest a generous serving - and it looks fabulous on the table! People who like mushrooms will love this Slow Cooker Mushroom Lover's Pot Roast for an amazing low-carb dinner. Made this tonight - it was delicious! I couldn't find mushroom boullion so I used vegetable boullion.

So that is going to wrap it up for this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!