MasterChef judge Melissa's 'embarrassingly easy' mushroom xo tray bake hot pot
"It's so easy you don't even need to peel the veg or defrost the stock!"
MasterChef Australia has served up some of the best dishes that have people watching at home eager to try themselves, and the show has even inspired judge Melissa Leong, who has whipped up something extra tasty at home.
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Taking to Instagram, Melissa shared with her followers that one of the easiest meals to make is a mushroom xo tray bake hot pot, and included her full recipe and tips for the dish.
"Possibly the laziest dish I've ever made: mushroom xo tray bake hot pot. It's embarrassingly easy," she wrote.
"Chop? Basic skill zone. Stir? Barely. Peeler? Not even!"
"We need these dishes sometimes, you feel me?"
"We need these dishes sometimes, you feel me? It's so easy you don't even need to peel the veg or defrost the stock!" she continued.
She also added that the dish is "minimum effort, maximum warm, comforting vegetarian tastiness".
So, if you're keen to give it a go, keep scrolling for Melissa's full recipe and method for the dish.
Mushroom xo tray bake hot pot.
1 large sweet potato, skin on, chopped into bite sized chunks
1 huge handful mushrooms (I used baby king browns), roughly chopped
1/2 block of your preferred tofu (about 150g), cut into bite sized chunks
1/2 brown onion, roughly chopped
1 stalk spring onion, sliced
1 large tbsp spicy mushroom xo
250ml block of frozen vegetable stock (you could also use chicken stock if you don't need it to be vego)
30ml shio koji (you could also use white soy or similar)
Green shallots and coriander, to garnish
Melissa has shared her tips for making the tasty dish.
Method1. Preheat an oven to 220-240c. You want it raging hot before anything happens.
2. Throw all the veg into a deep baking tray (this recipe is great for cleaning out your fridge drawer), anything you like to roast will probably work. My rule of thumb is tofu and mushrooms for meatiness, onion for sweetness, something starchy for substance, and then anything else you like. The tip here is to cut veg of similar density about the same size so it cooks evenly.
3. Spoon in the xo sauce and give everything a brief mix. Push the veg to the side and pop in the frozen block of stock. If yours isn't frozen, leave it out for now.
4. Drizzle the lot with olive oil, reduce the oven to 200 - 220c depending on your oven, and roast for 20 minutes or until everything begins to caramelise on top. The stock will have melted by now, so give everything a good stir. If using liquid stock, pour in at this stage. Add shio koji, which should be all the seasoning you need, do this to taste.
5. Roast for a further 30 minutes or until the veg is cooked through, the top is caramelised and crispy and the liquid reduced. If the liquid reduces too quickly, you can add a splash of water, or leave it in longer to reduce.
6. Remove and garnish with more green shallots and coriander. Serve with steamed rice, soba noodles, on its own or as a side.