Mushroom and Ale Hotpot with Baby Hasselbacks

Servings: Serves: 4

Nutritional Information:

Per serving (384g)

Calories 203, Fat 4.3g, Saturates 0.7g, Sugars 9.5g, Salt 0.45g




Preheat oven to 200°C/400°F/Gas 6. Heat the oil in a large, shallow pan and add the onions and a pinch of salt. Cook for a few minutes until beginning to soften.


Add the garlic and both types of mushrooms to the pan. Continue to fry for a further few minutes, or until the mushrooms start turning lightly golden.


Stir the flour into the mushrooms and fry for a minute, stirring constantly.


Add the remaining ingredients, except the potatoes, to the pan and season well. Bring to a simmer and cook, stirring occasionally, for 10 minutes until thick.


Place the potatoes in a pan of salted water and bring to the boil. Cook for 7 minutes, drain and set aside. Using a sharp knife, cut deep slashes in the potatoes without cutting right the way through.


When the mushroom sauce has thickened, transfer to a shallow, ovenproof dish and arrange the potatoes on top. Drizzle with a little olive oil and sprinkle with sea salt.


Bake for 20 minutes, or until the potatoes are light golden. Serve with plenty of fresh greens on the side.


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