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Christian Vegetarian Association Presents:
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Dijon Mushroom Potatoes


Tops 4 medium jacket potatoes

* 1 medium onion

* 1 sweet green bell pepper

* 1 small carrot, about 50g (2oz)

* 225g (8oz) mushrooms

* 100ml (4 fl oz, 1/2 C) water or vegetable stock (can use a cube)

* 1 tbsp dark soy sauce

* 1 tbsp Dijon mustard

* 1 tbsp cornflour (cornstarch)

* freshly-ground black pepper


1. Chop the onion, deseed and chop the green pepper, peel and grate the carrot and slice the mushrooms, halving them across the other way first if they are large.

2. Sauté the vegetables in the water or stock, in a large frying pan (skillet), until most of the liquid is gone and the vegetables are soft.

3. Mix the remaining ingredients together in a bowl, adding a bit more 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. Serve poured over hot, split baked potatoes with a crisp green salad.

Your question and comments are welcome

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