Mushroom hot pot
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For 2
Ingredients
- 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
- 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.
- 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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