Porcini and Portobello Hot Pot with Herb Dumplings

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    321
based on 4 ratings

A slow cooked recipe full of flavour and topped with fluffy herb dumplings. You could try the hot pot without the herb dumplings on top, serving it with roast potatoes or rice instead, or use the hot pot as a pie filling.

recipe updated 11 May 2021

Ingredients

  • Fresh rosemary icon
    Fresh rosemary
    1 sprig
  • Red onion icon
    Red onion
    140 g (about 1)
  • Potato icon
    Potato
    150 g (about ¾)
  • Carrot icon
    Carrot
    150 g (about 3)
  • Celery stalk icon
    Celery stalk
    1 (about 45 g)
  • Portobello mushroom icon
    Portobello mushroom
    200 g (about 1 ¼)
  • Vegetable stock icon
    Vegetable stock
    600 g (about 2 ½ cups)
  • Suet icon
    Suet
    50 g (about 3 ⅜ tablespoons)
  • Mixed dried herbs icon
    Mixed dried herbs
    1 teaspoon (about 2 g)
  • Salt & pepper icon
    Salt & pepper
    ⅛ teaspoon
  • Plain flour icon
    Plain flour
    100 g (about ¾ cup)
  • Baking powder icon
    Baking powder
    1 teaspoon (about 5 g)
  • Milk icon
    Milk
    75 g (about ¼ cup)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Porcini mushroom icon
    Porcini mushroom
    30 g (about 1 ½)
  • Red wine icon
    Red wine
    120 g (about ½ cup)
  • Worcestershire sauce icon
    Worcestershire sauce
    2 tablespoons (about 30 ml)
  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs
  • Fresh thyme icon
    Fresh thyme
    4 sprigs

Tools

  • kCook icon kCook Multi
  • kCook icon Large mixing bowl
  • kCook icon Kcook bowl
  • kCook icon Plate

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit midi blade to kCook bowl
  4. Add suet, mixed dried herbs, fresh rosemary, salt & pepper, plain flour and baking powder to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl with filler cap fitted
  7. Mix with filler cap fitted - 10 sec, speed 10
  8. Then add milk to the kCook bowl
  9. Mix with filler cap fitted - 15 sec, speed 10
  10. Transfer content of kCook bowl to large mixing bowl
  11. Shape into balls and cover
  12. Chill in fridge
  13. Clean kCook bowl
  14. Fit slow cook plug to kCook bowl
  15. Add red onion and potato to the kCook bowl
  16. Fit kCook bowl to kCook Multi
  17. Turn direct prep attachment to position 1
  18. Slice carrot and celery stalk into the kCook bowl with direct prep attachment
  19. Turn direct prep attachment to position 2
  20. Add garlic clove to the kCook bowl
  21. Turn direct prep attachment to position 1
  22. Slice portobello mushroom and porcini mushroom into the kCook bowl with direct prep attachment
  23. Turn direct prep attachment to position 2
  24. Add vegetable stock, red wine, worcestershire sauce, fresh rosemary and fresh thyme to the kCook bowl
  25. Season
  26. Attach lid to kCook bowl with filler cap fitted
  27. Cook with filler cap fitted - 3 hr 30 min, 70°C
  28. Transfer balls to kCook bowl
  29. Cook with filler cap fitted - 30 min, 70°C
  30. Serve
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