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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Mushroom Hotpot with Seasonal Vegetables (Low Carb):
  1. Prepare 100 gms Enoki Mushrooms
  2. Get 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Take 1 Small Zucchini
  5. Get 1 Cup Pumpkin (cubed)
  6. Prepare 100 gms Bok Choy (Approx 1 bunch)
  7. Prepare 50 gms Bean Shoots
  8. Take 1 tbs Light Soy Sauce
  9. Make ready 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. Get 1 tsp Five Spice
  13. Prepare 1 tbs Sugar
  14. Prepare 1 tbs thinly sliced ginger
  15. Make ready 2 Garlic Cloves thinly sliced
  16. Prepare 100 gms Firm Tofu (cut into blocks)
  17. Get Handful Corriander for garnish
  18. Get 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.

Instructions 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 with this exceptional food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!