Curried Mushroom Hot Pot Recipes

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CURRIED MUSHROOM HOT POT



Curried Mushroom Hot Pot image

This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!

Provided by Anita Chen

Categories     World Cuisine Recipes     Asian     Indian

Time 37m

Yield 4

Number Of Ingredients 12

½ onion, diced
2 ½ tablespoons curry powder
1 (32 fluid ounce) container chicken broth
½ lemon, sliced
1 1/4-inch-thick slices fresh ginger, peeled
1 ½ teaspoons white sugar
salt to taste
1 pound assorted mushrooms
1 (13.5 ounce) can coconut milk
1 tablespoon fresh lemon juice
salt to taste
8 kaffir lime leaves

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.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 16.4 g, Cholesterol 5.6 mg, Fat 22.1 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 18.3 g, Sodium 1331.1 mg, Sugar 5.7 g

MUSHROOM HOT POT



Mushroom Hot Pot image

At it's most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you're serving and how hungry everyone is. You don't actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won't have a chance to get cold! by Isa Chandra at Post Punk Kitchen.

Provided by Sharon123

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 28

4 cups mushroom broth (or vegetable broth)
1 tablespoon cornstarch
1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 big pinch salt
3 garlic cloves, minced
2 tablespoons minced lemongrass
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes
2 star anise
1/4 teaspoon ground cinnamon
1 -2 ounce dried shiitake mushroom (or a mix)
2 tablespoons soy sauce (or tamari to make it gluten free)
1 roughly chopped tomato
fresh black pepper
1 (15 ounce) can light coconut milk
juice of half a lime
cooked rice noodles or jasmine rice
fresh cilantro
fresh basil (thai basil if you can find it)
grilled tofu (seasoned simply with sesame oil, black pepper and salt)
roasted cashews
cooked aduki beans
thinly sliced sauteed seitan
steamed broccoli or cauliflower
finely sliced bok choy
extra lime wedge

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.

Nutrition Facts : Calories 65, Fat 2.5, SaturatedFat 0.4, Sodium 339, Carbohydrate 10, Fiber 1.7, Sugar 2.4, Protein 1.8

SAUTEED CURRIED MUSHROOMS



Sauteed Curried Mushrooms image

quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side

Provided by sonnyu28

Categories     Vegetable

Time 11m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 8

1 1/2 cups fresh mushrooms, quartered
1/4 cup onion, diced
1 tablespoon olive oil
1/4 teaspoon curry powder
2 dashes paprika
salt
pepper
1 teaspoon butter

Steps:

  • saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
  • ad salt and pepper to taste.
  • ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
  • serve with your favorite protein or on its own with buttered french bread.

Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9

ONE-POT MUSHROOM & POTATO CURRY



One-pot mushroom & potato curry image

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve

Steps:

  • Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
  • Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium

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