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Mushroom hot pot

Mushroom hot pot


For 2


  • 4 baby potatoes, peeled and halved or 2 big potatoes cut in wedges
  • 2 carrots, peeled and sliced
  • 225 g portabellini mushrooms, thickly sliced
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, crushed (optiona
  • 15 ml fresh ginger, finely grated
  • 2 small red chillies, finely sliced (optional)
  • 0.5 snap peas or peas
  • 0.5 cup(s) cup cherry tomatoes or 1 tomato cut in wedges
  • 225 g white button mushrooms
  • 1 can(s) chopped tomatoes
  • 1 cup(s) vegetable stock ( 1 chicken or vegetable stock cube)
  • 30 ml fresh chopped herbs such as parsley, coriander and mint (optional

Mushroom hot pot Method

    1. Layer the potatoes, carrots, brown mushrooms, onion, red pepper, garlic, ginger and chili, mange tout, cherry tomatoes, white button mushrooms in the pot / potjie or even a steam cook pot (in this order), season with salt and pepper after every layer.
    2. Add the tinned tomatoes and the vegetable stock. Cover and simmer slowly for approximately 30 minutes until the vegetables are tender. Scatter the fresh herbs over the top.
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