Dijon Mushroom Potatoes

1. 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. 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. 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.

4. 4

   Mix well and cook, stirring, over low heat for about a minute until thickened.

5. 5

   Pour over hot, split baked potatoes.

6. 6

   Serve with a crisp green salad on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.