Serves 4-6
This rich and wholesome lentil, mushroom and miso hot pot is what everyone needs on a cold winter’s night.
Ingredients are Key
Lentils are a key ingredient in this recipe, offering vitamins, minerals and fibre offering huge health benefits as well as fantastic texture.
This recipe is built with simplicity in mind, replacing fresh vegetables with cooked onions, dried mushrooms and pre-made pastes. Maintaining important flavours whilst speeding up the production process and reducing costs.
Ingredients for Lentil Miso Hot Pot
- 2 Tbsp Olive Oil
- 150g Caramelised Onions in Sugar
- 30g IQF Garlic Puree
- 2 Tsp Dried Thyme
- 400g Mushrooms (any variety)
- 30g Dried Mushrooms or Mushroom Powder
- 1L Water
- 2 Tbsp Tomato Paste
- 2 Tbsp Miso Paste
- 150g Cooked IQF Green Lentils
- 300g Red Wine
- 2 Tbsp Red Wine Vinegar
- 2 Tsp Cornflour
- 200g Potatoes
- Salt & Pepper
- 1 Tbsp Extra Virgin Olive Oil
Let’s give it a go!
- Pre-heat an oven to 180C
- Mix 1L of boiling water with the dried mushrooms to make mushroom stock.
- Heat the olive oil in a pan on medium heat, add the caramelised onion and heat for 2-3 minutes.
- Add the garlic puree and thyme and cook for 3 minutes.
- Quarter the white and chestnut mushrooms, and leave the button mushrooms whole. Increase the heat to medium-hot and add the mushrooms to the pan.
- Fry the mushrooms for 8-10 minutes, stirring frequently, until the liquid starts to leave the mushrooms.
- Add the red wine and continue to simmer for 3-5 minutes until the alcohol smell has left the wine.
- Add the tomato puree and cook for 2 minutes before adding the mushroom stock.
- Bring to the boil, then reduce the heat to a simmer.
- Add the miso paste and the cooked lentils.
- Slurry the corn flour in a small amount of cold water
- Add to the pan and stir constantly to ensure no lumps. Bring to a simmer and cook for 3-4 minutes to cook out the corn flour until the sauce has thickened.
- Stir through the balsamic vinegar.
- Turn the heat off and allow the sauce to rest.
- Taste and adjust the seasoning with salt, pepper and balsamic vinegar.
- Peel and thinly slice the potatoes. Add them to a saucepan of salted water, bring to a boil and cook for 2-3 minutes until just tender.
- Drain and set aside to cool.
- Spoon the mix into an oven-proof dish or casserole dish and layer the potatoes on top before seasoning with salt, pepper and a pinch of dried thyme.
- Drizzle over the extra virgin olive oil and bake in the oven for 30-40 minutes until the potatoes are golden and crisp.
Talk to the team today on 01386 761 555 or info@brusco.co.uk to discuss what simple swaps you can make to help lower production time, resource and costs.
