Dijon Mushroom Potatoes
By Mary McDougall
From the cookbook The McDougall Program for Maximum Weight Loss.
Serves: 4
Prep Time: 15 min
Cook Time: 60 min
Ingredients
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 pepper
Directions
1
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.
2
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.
3
Meanwhile, combine remaining ingredients in a bowl. Stir into the vegetable mixture and cook, stirring, until thickened.
4
Serve the potatoes hot, passing the sauce separately.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.