Yunnan Wild Mushroom Hot Pot
A fragrant, earthy broth loaded with wild mushrooms and fresh parsley, perfect for a cozy dinner. This simple hot pot comes together quickly and lets the mushrooms shine.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 8g
Ingredients
- 500 g mixed wild mushrooms
- 1.5 L chicken or vegetable broth
- 4 cloves garlic
- 20 g ginger
- 2 tbsp soy sauce
- 1 bunch parsley
- 1 tsp salt
- ½ tsp pepper
Instructions
- 1
Clean the 500g mixed wild mushrooms by wiping with a damp paper towel; trim any tough stems and slice larger ones into bite-sized pieces.
- 2
Heat 2 tbsp olive oil in a large pot over medium heat. Add 4 sliced garlic cloves and 20g sliced ginger; cook until fragrant, about 1 minute.
- 3
Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8 minutes.
- 4
Pour in 1.5L broth and 2 tbsp soy sauce. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, until the broth is deeply flavored and slightly reduced.
- 5
Season with 1 tsp salt and 0.5 tsp pepper. Stir in 1 bunch of chopped parsley and serve hot, with extra parsley for garnish if desired.
Tools you’ll need
- large pot
- knife
- cutting board
- wooden spoon
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