{"id":149779,"date":"2022-01-20T20:58:09","date_gmt":"2022-01-20T19:58:09","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=149779"},"modified":"2022-01-21T13:06:30","modified_gmt":"2022-01-21T12:06:30","slug":"matt-tebbutt-mushroom-and-ale-hotpot-recipe-on-go-veggie-and-vegan","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/149779\/matt-tebbutt-mushroom-and-ale-hotpot-recipe-on-go-veggie-and-vegan\/","title":{"rendered":"Matt Tebbutt mushroom and ale hotpot recipe on Go Veggie and Vegan"},"content":{"rendered":"

Matt Tebbutt served up a tasty mushroom and ale hotpot on Go Veggie and Vegan.<\/p>\n

The ingredients are: 500g new potatoes, large pinch of salt and 1 bay leaf.<\/p>\n

For the marinade: 1 tbsp yeast extract, 100ml brown ale, 1 tbsp maple syrup, 1 tbsp sesame oil, 2 tbsp nutritional yeast, 1 tbsp garlic granules and 1 tbsp smoked paprika.<\/p>\n

For the mushrooms: 50g butter, 600g oyster mushrooms, 200g chestnut mushrooms and 200g wild mushrooms.<\/p>\n

For the filling: 150g butter, 1 stick celery, finely slices, 1 red onion, strips, 2 carrots, large, peeled chunks, 3 cloves garlic, crushed, 1 tbsp dried sage, 1 tbsp dried thyme, 1 tsp tomato puree, 1 tbsp wholegrain mustard, 1 tbsp balsamic vinegar, 1 pint brown ale, vegetable stock, 1 bay leaf, salt and pepper.<\/p>\n

For the potato top: 150g unsalted butter, drizzle of olive oil, 50g Italian style hard cheese (vegetarian), finely grated, salt and pepper.<\/p>\n

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