Cook meaty, rich mushrooms with red wine, chestnuts and herbs, then top with golden potatoes for a plant-based main that doesn’t compromise on big, bold flavours. This hearty vegan mushroom hotpot recipe is just the ticket as the weather turns cooler.
Marks & Spencer
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1HR
Total time
Ingredients
Servings
4
10 g
M&S dried porcini mushrooms
300 g
M&S Remarksable Value white mushrooms
300 g
M&S British chestnut mushrooms
500 g
M&S speciality la ratte potatoes, thinly sliced
1 pack
(300 g)
(300 g)
M&S Plant Kitchen mushroom sausage
250 g
M&S prepared frozen soffritto mix
4 cloves
M&S Remarksable Value garlic, minced
5 g
M&S fresh rosemary, finely chopped
5 g
M&S fresh thyme, leaves picked
2 tsp
English mustard powder
2 pieces
M&S frozen red wine sauce
1 tbsp
M&S Collection cranberry and port sauce
