Ingredients
For the hot pot:
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King Oyster Mushrooms 500 g
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Rapeseed oil 50 ml
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Onions 400 g
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Leeks 200 g
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Carrots 100 g
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Thyme 1 g
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Water 600 ml
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Green lentils, boiled 250 g
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Potatoes 700 g
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Flora Freedom 30 g
Preparation
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For the hot pot:
- Peel and dice the onions, carrots and dice the leeks.
- Heat half the oil in a pan and add the vegetables and sweat for 5 minutes then add the thyme and garlic.
- Pour in the lentils, water, marmite and KNORR Vegetable bouillon then simmer for 10 minutes.
- Add the KNORR Gravy and thicken the sauce then remove from the heat.
- Slice the mushrooms lengthways into steaks then heat the remaining oil and “seal” the steaks for 2 minutes on each side then set aside until needed.
- Peel and thinly slice the potatoes then melt the flora and pour over allowing to coat all the potatoes.
- Pour half of the filling into a serving dish then add a layer of the mushroom steaks then repeat and finish with a layer of potatoes.
- Cover with tine foil, then place into the oven and bake for 30 minutes.
- Remove the foil and continue to cook uncovered for 15 minutes or until golden brown.
