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Recipe of: © Monsieur Cuisine

Chestnut and mushroom hotpot with boiled potatoes

MC plus
4 portions
Preparation time: 15 min.
Created on: 29.09.2016
Last changes: 30.09.2016
  • 800 g small waxy potatoes
  • 300 g shiitake mushrooms or king oyster mushrooms
  • 1 small onion
  • 2 sticks celery
  • 2 tbsp margarine
  • 1 tbsp flour
  • 100 ml vegetable stock
  • 100 ml dry white wine
  • 2 tbsp dried rosemary
  • salt
  • pinch of sugar
  • 300 g chestnuts (vacuum-packed)
  • 150 ml cream
  • pepper


Per portion:

  • calorific value
    1955 kj / 467 kcal
  • protein: 9 g
  • carbohydrates: 67 g
  • fat: 17 g
Preparation time
15 min.
  1. Fill the blender jug with 1 litre of water. Wash and scrub the potatoes thoroughly, place in the deep steamer basket and cook for 35 minutes/steamer button. Remove them from the jug and keep warm.
  2. Wash the mushrooms and chop them roughly. Peel the onion and cut it into quarters. Wash the celery sticks thoroughly and slice thinly.
  3. Chop the onion in the blender jug for 2 seconds/turbo button and push them down from the inner walls of the jug. Put the margarine and celery in the blender jug and sauté for 3 minutes/roast button. Add the flour and stir everything together for 1 minute/100 °C/speed setting 1, until the flour has broken up and the mixture glistens. Add the vegetable stock and stir everything together for 2 minutes/100 °C/speed setting 2/reverse button. Now add the wine, rosemary and mushrooms. Season with salt and sugar and simmer for 3 minutes/100 °C/speed setting 1/reverse button.
  4. Cut the chestnuts into bite-sized pieces and add them to the jug. Stir in the cream and warm everything through for 5 minutes/90 °C/speed setting 1/reverse button. Season to taste with pepper.
  5. Serve the mushroom and chestnut stew with the boiled potatoes.


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