Dijon Mushroom Potatoes

Dijon Mushroom Potatoes

4 medium baking potatoes, scrubbed
3/4 cup of water
1 onion, chopped
1/2 pound of mushrooms, sliced
1 green bell pepper, chopped
1 small carrot; shredded
1 tablespoon of soy sauce
1 tablespoon of Dijon mustard
1 tablespoon of cornstarch
Freshly ground pepper

Preheat the oven to 350ºF. Prick potatoes in several places with a fork. Bake for 1 hour or until tender, or microwave on high power for 15 minutes, turning once. Let the potatoes rest while preparing the sauce. In a large saucepan place 1/4 cup of the water with the onion, mushrooms, green pepper, and carrot. Cook, stirring, until the vegetables are tender, adding a little more water if necessary. Meanwhile, combine the remaining ingredients in a bowl. Stir into the vegetable mixture and cook, stirring, until thickened. Serve the potatoes hot, passing the sauce separately. Serves 4.