Dijon Mushroom Potatoes

4 potatoes, whole or sliced with skins on
200g mushrooms
1 medium onion
1 green bell pepper
1 small carrot
½ cup stock or boullion
1 tbsp dark soy sauce
1 tbsp Dijon mustard
1 tbsp cornstarch
freshly-ground black pepper to taste

1) Heat oven to 190 °C and bake potatoes
2) Chop the onion, deseed and chop the green pepper, peel and grate the carrot and slice the mushrooms, halving them if they are large.
3) Sauté the vegetables in the water or stock, in a large frying pan, until most of the liquid is gone and the vegetables are soft.
4) Mix the remaining ingredients together in a bowl, adding a bit of water for a thinner sauce.
5) Add to the vegetables in the pan.
6) Mix well and cook, stirring, over low heat for about a minute until thickened.
7) Pour over baked potatoes.


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