Dijon Mushroom Potatoes

Prep: 20 minutes Cook: 1 hour in oven/15 minutes in microwave



  • 4 medium baking potatoes
  • 3/4 cup water
  • 1 onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1 green bell pepper, chopped
  • 1 small carrot, shredded
  • 1 tbsp soy sauce (optional)
  • 1 tbsp Dijon mustard
  • 1 tbsp cornstarch
  • freshly ground black pepper


Preheat the oven to 350 degrees F. Prick potatoes in several places with a fork. Bake for 1 hour or until tender, or microwave on high power for 15 minutes, turning once. Let the potatoes rest while preparing the sauce.

In a large saucepan, place 1/4 cup of the water with the onion, mushrooms, green pepper, and carrot. Cook, stirring, until the vegetables are tender, adding a little more water if necessary.

Meanwhile, combine remaining ingredients in a bowl. Stir into the vegetable mixture and cook, stirring, until thickened.

Serve the potatoes hot, passing the sauce separately.