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

Hey everyone, it is Griffin, welcome to our recipe website. Today, we’re going to prepare a distinctive dish, mushroom hotpot with seasonal vegetables (low carb). It is one of my favorites food recipes. For mine, I am going to 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. Vegetables are low in calories but rich in vitamins, minerals and other important nutrients.

Mushroom Hotpot with Seasonal Vegetables (Low Carb) is one of the most popular of recent viral foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Mushroom Hotpot with Seasonal Vegetables (Low Carb) is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. 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. Take 100 gms Enoki Mushrooms
  2. Take 100 gms Shimeji Mushrooms (quartered)
  3. Get 85 gms Eggplant (cubed)
  4. Prepare 1 Small Zucchini
  5. Prepare 1 Cup Pumpkin (cubed)
  6. Take 100 gms Bok Choy (Approx 1 bunch)
  7. Get 50 gms Bean Shoots
  8. Take 1 tbs Light Soy Sauce
  9. Take 1 tbs Oyster Sauce (Vegan oyster sauce if you wish)
  10. Make ready 1 tsp Sesame Oil
  11. Get 1 tsb fish sauce (leave out for vegetarian)
  12. Make ready 1 tsp Five Spice
  13. Get 1 tbs Sugar
  14. Take 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. Take 1 red chili sliced for garnish
  19. Take 3-4 Cups Water

I used these humongous King Oyster Mushrooms and it came out tasting great. 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. My Wild Mushroom Hotpot from my cookbook Purely Delicious is the perfect wholesome and nourishing comfort food to revitalise the body and promote good health.

Step by Step 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

Serve in generous bowls and instantly feel the healing benefits. Hot pots are also available as the pot only that can be warmed at the table on a butane Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to Hot pot is our family's favorite in winter. We often have lettuce, cabbage, mushrooms. A vegan winter warmer the whole family will love. This tasty vegan hot pot recipe is made with tofu, mushrooms and many vegetables.

So that’s going to wrap this up with this special food mushroom hotpot with seasonal vegetables (low carb) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to mushroom hotpot with seasonal vegetables (low carb) cooking. Go on get cooking!