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Print this Recipe    Mushroom Potatoes

Dijon Mushroom Potatoes

4 medium jacket potatoes, baked
1 medium onion
1 sweet green bell pepper
1 small carrot, about 50g (2oz)
225g (8oz) mushrooms
100ml (4 fl oz, 1/2 cup) water or vegetable stock (can use a cube)
1 tbsp dark soy sauce
1 tbsp Dijon mustard
1 tbsp cornflour (cornstarch)
freshly-ground black pepper

Chop the onion, deseed and chop the green pepper, 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
(skillet), until most of the liquid is gone and the vegetables are
soft.

Mix the remaining ingredients together in a bowl, adding a bit more
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.

Serve poured over hot, split baked potatoes with a crisp green
salad.

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