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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mushroom hotpot with seasonal vegetables (low carb). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I have loved my whole life.

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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Get 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Make ready 1 Small Zucchini
  5. Make ready 1 Cup Pumpkin (cubed)
  6. Make ready 100 gms Bok Choy (Approx 1 bunch)
  7. Get 50 gms Bean Shoots
  8. Make ready 1 tbs Light Soy Sauce
  9. Take 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Get 1 tsp Sesame Oil
  11. Prepare 1 tsb fish sauce (leave out for vegetarian)
  12. Get 1 tsp Five Spice
  13. Take 1 tbs Sugar
  14. Take 1 tbs thinly sliced ginger
  15. Prepare 2 Garlic Cloves thinly sliced
  16. Get 100 gms Firm Tofu (cut into blocks)
  17. Prepare Handful Corriander for garnish
  18. Prepare 1 red chili sliced for garnish
  19. Make ready 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’s going to wrap this up for this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!