Recipes - Disease-free living through fitness and nutrition
From Coffey Break for Healthy Alternatives

Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more recipes, books and information, contact gmcoffey@aol.com

Dijon Mushroom Potatoes

By Mary McDougall, M.D., Dr. McDougall's Health and Medical Center

Prep time: 20 minutes
Cooking time potatoes: oven 1 hour, microwave high 15 minutes
Cooking time sauce 20 minutes
Serves 4

Ingredients

  • 4 medium baking potatoes
  • 3/4 cup water
  • 1 onion, chopped
  • 1/2 pound mushroom, sliced
  • 1 green bell pepper, chopped
  • 1 small carrot, shredded
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • freshly ground pepper

Instructions

  • 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. 
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