Mushroom and Red Wine Hotpot
- 40g dried porcini
- 200ml veg stock
- 4 tbsp olive oil
- 200g quartered shallots
- 180g portobello mushrooms, sliced
- 200g baby carrots, halved lengthways
- 350g swede, peeled and cubed
- 3 tbsp cornflour
- 100ml red wine
- 250g cooked puy lentils
- 15g chopped thyme
- 2 tbsp redcurrant or cranberry jelly
- 600g potatoes, peeled
- Preheat the oven to 190C and add the dried porcini to a jug with 300ml water to soak for 20 mins, then drain and reserve the liquid. Add 2 tbsp of oil to a saucepan and add the mushrooms, shallots, carrots, swede and a splash of water.
- Cook the stew for 10 mins to soften, then stir in the cornflour and some seasoning and cook for 2 mins more. Gradually add the stock, porcini liquid and wine, and cook for 4 mins to thicken.
- Stir the lentils, porcini, thyme and redcurrant jelly into the mixture. Season and transfer to a casserole dish. Finely slice the potatoes into discs and boil for 6 mins to slightly soften, then drain and arrange on top of the stew. Brush with more oil, then cover and bake for 50 mins until golden, tender and delicious.
90 mins
4 serving