Mushroom Hot Pot Recipes

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HOT MUSHROOM



Hot Mushroom image

Provided by Food Network

Time 25m

Yield 1 sandwich

Number Of Ingredients 31

1/2 cup cayenne pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet smoked paprika
1/4 cup ground black pepper
1/4 cup kosher salt
1/4 cup brown sugar
1/2 head green cabbage, sliced very thinly
1 cup Bread-and-Butter Pickled Celery, recipe follows
1/4 cup soy milk
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 tablespoon distilled white vinegar
1 bunch scallions
1 garlic clove
2 cups canola or any neutral oil
Oil, for frying
1 cup cornstarch
1 bunch beech or maitake mushrooms, kept intact as a bunch
Salt, for sprinkling
Focaccia bread, toasted
4 cups granulated sugar
4 cups distilled white vinegar
3 tablespoons mustard seeds
3 tablespoons salt
2 tablespoons turmeric
1 teaspoon celery seeds
1 teaspoon coriander seeds
2 heads celery, cut into 1/2-inch-thick slices
1 onion, julienned

Steps:

  • For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.)
  • For the slaw: Combine the cabbage and Pickled Celery thoroughly.
  • For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out.
  • For the sandwich: Heat oil in a deep-fryer to 350 degrees F.
  • Heat cornstarch in 4 quarts water in a saucepan until clear.
  • Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that.
  • Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool.

SPICED MUSHROOM & LENTIL HOTPOT



Spiced mushroom & lentil hotpot image

A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day

Provided by Katie Marshall

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

2 tbsp olive oil
1 medium onion, sliced
300g mini Portobello mushrooms or chestnut mushrooms, sliced
2 garlic cloves, crushed
1 ½ tsp ground cumin
1 tsp smoked paprika
2 x 400g cans green lentils, drained and rinsed (drained weight 240g)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 medium sweet potato, peeled and very thinly sliced
1 large potato, very thinly sliced
1 thyme sprig, leaves picked

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
  • Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

Nutrition Facts : Calories 312 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

MUSHROOM AND CHICKEN HOT POT



Mushroom and Chicken Hot Pot image

A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and rice vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 12

1 ounce dried shiitake mushrooms, rinsed in cold water
1 tablespoon canola oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
4 cups reduced-sodium canned chicken broth
3 tablespoons soy sauce
1 pound skinless, boneless chicken breasts
1 small head (12 ounces) bok choy, white stems separated from leaves, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
2 tablespoons cornstarch, dissolved in 1/4 cup water

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.

Nutrition Facts : Calories 248 g, Fat 7 g, Fiber 2 g, Protein 31 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

HOT POT AT HOME



Hot Pot at Home image

Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 33

2 pounds (or 2 each) pork leg bones, cut into 2-inch pieces
1 carrot, peeled and cut into 1-inch chunks
1 ear corn, husks and silks removed and cut into 1-inch pieces
1 small daikon (about 1/2 pound), peeled and cut into 1-inch chunks
Kosher salt
1/4 cup chili oil
1 pound thinly sliced beef (see Cook's Note)
1 pound of any white-fleshed fish, such as flounder, cod, haddock, etc., cut into 1-inch cubes
1/2 pound Napa cabbage, cut into bite-size pieces
1/2 bunch spinach (about 1/2 pound)
1 large Yukon gold or russet potato, peeled and cut into 1/2-inch slices
1 small pumpkin, halved, seeded and cut into 1/2-inch slices
4 large hard-boiled eggs, peeled
One 8-ounce package fish tofu or one 12-ounce package extra-firm tofu (cut the regular tofu into 1/2-inch slices)
One 8-ounce package udon noodles
Hot Pot Dipping Sauce, recipe follows
Chinese BBQ sauce
Chili oil
Chili crisp
Oyster sauce
Soy sauce
Toasted sesame oil
Sesame paste
1/4 cup hot Pork Broth
2 tablespoons Chinese BBQ sauce, such as Bullhead
2 tablespoons sesame paste
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 teaspoon chopped garlic
1 teaspoon chopped scallions

Steps:

  • For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
  • Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
  • Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
  • For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
  • For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
  • Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
  • Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
  • Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
  • Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
  • Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.

CHICKEN & MUSHROOM HOT-POT



Chicken & mushroom hot-pot image

Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 11

50g butter or margarine, plus extra for greasing
1 onion, chopped
100g button mushrooms, sliced
40g plain flour
1 chicken stock cube or 500ml fresh chicken stock
pinch of nutmeg
pinch of mustard powder
250g cooked chicken, chopped
2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites
2 large potatoes, sliced into rounds
knob of butter, melted

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.

Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium

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2022-07-18 Hot Cheesy Mushroom Dip Closet Cooking. cream cheese, medium onion, garlic, Parmigiano Reggiano, thyme and 9 more. Bread Bowl Alert! Make This Savory Stuffed Mushroom Dip Food Republic. pepper, salt, shallots, bacon, mushrooms, garlic, sour cream and 3 …
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HOW TO MAKE BLACK MUSHROOM BEEF STEW WITH AN ELECTRIC HOT POT
4 portobello mushrooms. Salt and pepper. Directions: For the first step, heat the oil in a large skillet; add the onion and garlic, and cook while stirring for 5 minutes. Add garlic, tomatoes, broth, wine, tomato puree (preferably fried tomato), and sugar. Cut the meat into squares the size you want. “Seal” it in the same pan as the other ...
From hotpotcookers.com


10 DELICIOUS ELECTRIC HOT POT RECIPES YOU WILL LOVE
5. Black Bean Soup. This recipe calls for both black beans and beef, giving it a hearty texture that will keep you feeling full longer than most dishes do! 6. Shrimp Congee. Shrimp Congee is popular in Chengdu, the capital of Sichuan province. It …
From hotpotcookers.com


HERBAL MUSHROOM HOT POT BROTH RECIPE | BON APPéTIT
2022-06-28 5 large shallots, thinly sliced. 1 head of garlic, cloves separated, peeled. 2 bunches scallions, coarsely chopped, plus more cut into 3" pieces for serving. 1/2 large head of Napa cabbage, sliced crosswise 1/2" thick. 2 large leeks, cut into 2" pieces. 1 3" piece ginger, scrubbed, cut into 1" pieces. 1/2 cup Shaoxing wine (Chinese rice wine ...
From mastercook.com


MUSHROOM HOT POT RECIPE - SIMPLE CHINESE FOOD
Mushroom Hot Pot by Redmi Lok. 4.9 (1) Favorite ... Put the red oil hot pot bottom into the hot pot. Pour in water, cover the pot, and boil. 6. After the bottom of the pot is boiled, put in an appropriate amount of mushrooms, various meatballs, an appropriate amount, and cover the pot. 7. After boiling again, you can start the shabu-shabu. 8. It is best to blanch the beef slices …
From simplechinesefood.com


10 BEST CROCK POT MUSHROOMS APPETIZER RECIPES | YUMMLY
2022-07-14 Meat Lovers Slow Cooker Crock Pot Queso Dip Recipe {Video} Tammilee Tips cayenne, chili powder, paprika, velveeta cheese, lime juice, bacon and 4 more Italian Chicken & Mushroom Appetizer An Affair From The Heart
From yummly.com


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