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

Hey everyone, hope you’re 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. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I have loved my whole life. They’re fine and they look fantastic.

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

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.

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