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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the onion, peel and grate the carrot and slice the mushrooms, halving them across the other way first if they are large.
  2. 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.
  3. 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.
  4. Pour over hot, split baked potatoes.
  5. Serve with a crisp green salad on the side.

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