Baked Potato with Mushroom Sauce
One of the myths perpetuated by many people is that potatoes are bad for you, that they make you fat, or cause diabetes. Nothing could be further from the truth. A potato with the skin has 7 grams of protein, vitamins, minerals, and fiber. It is what you do to the potato or what you put on it that can make or break you.
For this recipe I like using Idaho russet potatoes. You could also try with yams or sweet potatoes as well which are even better for you.
4 Idaho russet potatoes, rinsed well
One medium white onion, finely chopped
4 cloves of crush garlic
One teaspoon of oil
Two to three boxes of baby bella mushrooms, cleaned and coarsely chopped
Two to three cups of good red wine (one that you would enjoy by the glass)
Two tablespoons of miso paste
Preheat your oven to 400 degrees
While oven is preheating, microwave the potatoes with the skin for about ten minutes. Once oven is ready, place potatoes on oven rack to bake for about 30-40 minutes.
While potatoes are baking, take a large skillet and heat one teaspoon of oil to medium heat. Add onions and garlic. Add ¼ tsp of ground black pepper, mix well and let the onions sweat. Add the chopped mushrooms, mix well and let them cook for about five minutes. Then add the red wine and the miso paste. Cover and let the mixture cook until the mushrooms have softened nicely and the liquid has evaporated to half its original volume.
When the potatoes are done, cut them in half and ladle the mushroom reduction. You will be amazed at how tasty and satisfying this is…..it is practically a meal in itself.
Dr. Padma Garvey
The plant-based Doctor Mom