Baked Potato with Rosemary, Mushroom Sauce
Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.
Yield
4 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
russet potatoes
such as russet |
*
|
| ½ | medium |
onions
minced |
|
| 4 | cloves |
garlic
minced |
|
| 2 | cups |
mushrooms
sliced crimini |
|
| ¼ | cup |
mushrooms, porcini, dried
optional |
* |
| 1 | cup |
water
hot |
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
vegetable stock
dry |
|
| 1 | tablespoon |
rosemary leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | ounces |
goat (chevre) cheese
optiona |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
russet potatoes
such as russet |
*
|
| 0.5 | medium |
onions
minced |
|
| 4 | cloves |
garlic
minced |
|
| 473 | ml |
mushrooms
sliced crimini |
|
| 59 | ml |
mushrooms, porcini, dried
optional |
* |
| 237 | ml |
water
hot |
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
vegetable stock
dry |
|
| 15 | ml |
rosemary leaves
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 57.8 | ml/g |
goat (chevre) cheese
optiona |
|
Directions
Preheat oven to 375℉ (190℃). Wash potatoes well, poke with a knife a couple times and bake until tender, about 1 hour.
Soak porcini mushrooms in hot water until soft, and chop.
Healthy Sauté onions over medium low heat in dry medium sauté pan for 5 minutes, stirring frequently.
Add garlic and continue to sauté for another minute.
Add mushrooms and continue to sauté for a couple minutes.
Add tomato paste, hot mushroom water, dry vegetable stock, and rosemary.
Simmer for another 10 minutes and season with salt and pepper.
Cut baked potatoes in half and top with mushroom sauce and goat cheese.
