| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 6 | Servings | |
INGREDIENTS
| 6 | Baking (8-ounce) potatoes | |
| 2 | ts | Olive oil |
| 2 | c | Quartered mushrooms |
| 2 | c | (1/2 inch ) sliced portobello\llo mushrooms |
| 1 | c | Diced shitake mushroom caps |
| 1/4 | c | Finely chopped onion |
| 2 | Garlic cloves, minced | |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
| 1 | c | Skim milk |
| 1 | tb | Dry sherry |
| 1 | c | (4 ounces) shredded Swiss cheese |
INSTRUCTIONS
Cooking Light, September 1996 1. Preheat oven to 375-degrees F. 2. Wrap potatoes in foil; bake at 375-degrees F. for 1 hour or until tender. 3. Heat oil in a large non-stick skillet over medium heat. Add mushrooms, onion, and garlic; saute 2 minutes. Stir in flour, salt, and white pepper. Gradually add milk and sherry, stirring with a whisk until blended. Cook 2 minutes or until thick and bubbly. Add cheese; cook 1 minute or until cheese melts, stirring constantly. 4. Unwrap potatoes. Split open each potato; fluff with a fork. Spoon 1/3 cup mushroom sauce into center of each potato. Place potatoes on a baking sheet; broil 4 minutes or until sauce begins to brown. NOTE: Substitute any combination of exotic and domestic mushrooms to measure 5 cups, if desired. NOTE: It would seem to me that if you doubled the mushroom sauce you could make a very nice vegetarian shepherds pie with mashed potatoes for a topping. I would dot the mashed potatoes with margarine and bake in a 350-degree oven until warmed through and golden brown on top. I would also lightly parboil my vegetables first. Nutritional Information (not including Shepherds Pie): Calories 312 (21% from fat); Fat 7.3g 9sat. 3.7g. mono 2.5g. Poly 0.5g Carb 18mg; Fiber 5g. Chol 18mg Iron 3.9mg. Sodium 28mg. Calc 271mg. Posted to JEWISH-FOOD digest V97 #019 From: Pat Gold <plgold@ix.netcom.com> Date: Wed, 11 Sep 1996 16:30:53 -0700
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