MUSHROOM HOT POT WITH SEASONAL VEGETABLES

COMPLIMENTARY RECIPE

"This warming hotpot of mushrooms and winter vegetables is a perfect comforting dinner to come home to on a cold winter's night." - SBS Food

SERVES 4

INGREDIENTS

100 g assorted Asian mushrooms
1 cup of pumpkin cut into 1 cm cube
2 long eggplant, quartered lengthways and cut into 2 cm wide pieces
2 zucchini, quartered lengthways and cut into 4 cm long pieces
1 bunch English spinach, wash and picked

Ingredients for stock (see Note)
1 l water
6 dried shiitake mushrooms
2 tbsp soy sauce
2 tbsp mushroom oyster sauce
2 tbsp mushroom soy
2 tsp sesame oil
4 cm piece of ginger, sliced
1 clove garlic, sliced
2 bird’s eye chilli, minced
1 tsp five spice
2 star anise
2 tbsp white sugar
1 tsp salt

To garnish
1 handful of beansprouts
sprigs of coriander
sliced long red chilli
1 tbsp fried shallots
½ tsp fried garlic

METHOD

To make the stock from scratch, combine all ingredients in a pot and bring to the boil. Simmer for 10 minutes then strain through a sieve and reserve for later use. This stock can be frozen for future use.

Place the Asian mushrooms, pumpkin, eggplant and zucchini in a clay pot or saucepan. Place the clay pot over medium to high heat. Add enough stock to cover the vegetables by 2 cm and bring to the boil. Reduce the heat and simmer for approximately 5 minutes or until the vegetables are tender. Add, and stir through the English spinach to wilt and combine with the rest of the ingredients. Scatter the beansprouts, coriander, chilli, fried shallots and garlic over the top of the vegetables and serve.

Note

You can use store-bought stock if you want.