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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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love all 3 of these things so i want to give it a go. The recipe does not incude time to bake potatoes. 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:
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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