Best Mushroom Hot Pot Recipes

CHICKEN & MUSHROOM HOT-POT

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.

CURRIED MUSHROOM HOT POT

Steps:

• Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
• Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.

MUSHROOM AND CHICKEN HOT POT

Steps:

• Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps.
• In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil.
• Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
• Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken.

JONG-GOL KOREAN MUSHROOM AND BEEF HOT POT

Steps:

• Jong-Gol (Korean Mushroom and Beef Hot Pot) Serves4 to 6 Active time:20 min Start to finish:45 min YEONG-SUN LEE February 2009 Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show. 1lbbeef tenderloin 2tablespoonssoy sauce 2tablespoonsKorean rice wine or Shaoxing 2tablespoonssugar 1large garlic clove, minced 2lbmixed fresh mushrooms such as shiitake, enoki, oyster, and white 1bunch scallions, cut into 3-inch matchsticks 2large carrots, cut into 3-inch matchsticks 1large carrot, peeled and cut into 3- by 1/4-inch sticks 3(4- to 5-inch-long) fresh red chiles, seeded and thinly sliced on the diagonal 6 to 7cupswater Equipment: a flat-bottomed wok • Freeze beef 15 minutes to facilitate slicing thinly. Cut beef across the grain into very thin slices. Combine beef, soy sauce, rice wine, sugar, and garlic in a large bowl, tossing to coat. • Discard stems from shiitake mushrooms and slice caps 1/8 inch thick. Trim ends from enoki mushrooms. Trim ends from oyster and white mushrooms and slice 1/8 inch thick. • Arrange scallions, carrots, and mushrooms separately in bunches (like spokes of a wheel) in wok. Clear a space in center and spoon in beef with marinade, then scatter chiles over beef. Add enough water to just cover vegetables, being careful not to disturb the arrangement. • Bring to a boil on a portable burner (see cooks' note, below) on medium-high heat at the table. Reduce heat and simmer, covered, skimming any foam and stirring once or twice to break up any clumps of beef but being careful not to disturb vegetables, until beef is cooked through and mushrooms are tender, 5 to 7 minutes.

MUSHROOM HOT POT

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.

KINOKO NABE (HOKKAIDO MUSHROOM HOT POT)

Steps:

• Prepare the broth by combining the dashi, sake, mirin, and soy sauce in a bowl. Set aside.
• In a dutch oven, add the sesame oil and bring to high heat. Add the garlic, ginger, red chilies, yellow onion and pork. Stir fry for 1 minute.
• Add the cabbage and tofu to the dutch oven and pour in the broth. Cover the pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes more.
• Uncover the hot pot and add the shiitake mushrooms, oyster mushrooms, shimeji mushrooms, and enoki mushrooms, piling them randomly on top of the other ingredients. Cover the pot and simmer for 5 minutes more.
• Uncover the pot, add the spinach, and simmer for 1 minute more.
• Bring the nabe to the table and set it on a portable stove. Turn the stove heat as low as necessary to maintain a very gentle simmer.
• To serve, provide each person with a small dish and have them use chopsticks or a ladle to select their own vegetables, meat, tofu, etc. Garnish with shichimi togarashi.