Dijon Mushroom Potatoes
"love all 3 of these things so i want to give it a go.
The recipe does not incude time to bake potatoes."
photo by mersaydees
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 medium onion
- 1 small carrot
- 250 g mushrooms
- 1⁄2 cup vegetable stock
- 1 tablespoon dark soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- fresh ground black pepper
- 4 baked potatoes
directions
- Chop the onion, peel and grate the carrot and slice the mushrooms, halving them across the other way first if they are large.
- Saute the vegetables in the water or stock, in a large frying pan, until most of the liquid is gone and the vegetables are soft.
- Mix the remaining ingredients together in a bowl, adding a bit of water if you wish (makes a thinner sauce) and add to the vegetables in the pan. Mix well and cook, stirring, over low heat for about a minute until thickened.
- Pour over hot, split baked potatoes.
- Serve with a crisp green salad on the side.
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Reviews
-
With sour cream as garnish, these are 5 stars! Otherwise, made as directed for July 2010 Aussie Kiwi Recipe Swap. Thanks, Sonya!
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
