Baked Potato with Rosemary, Mushroom Sauce

Prep and Cook Time: 1hr 15 min

Ingredients:

• 4 medium baking potatoes, such as russet
• 1/4 cup dried porcini mushrooms
• 1/2 cup hot water
• 1/2 medium onion, minced
• 1 TBS + 1/2 cup vegetable broth
• 4 cloves garlic, minced
• 2 cups sliced crimini mushrooms
• 1 TBS tomato paste
• 1 TBS chopped fresh rosemary (or 1 tsp dried rosemary)
• salt and pepper to taste
• *optional 2 oz Chevre goat cheese

Directions:

1. Preheat oven to 375°F/190°C. Wash potatoes well, poke with a knife a few times, and bake until tender, about 1 hour.
2. Soak porcini mushrooms in hot water until soft, and chop. Reserve mushroom water.
3. Healthy Sauté onions over medium-low heat in medium sauté pan for 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute.
4. Add crimini and porcini mushrooms and continue to sauté for 2 minutes. Add tomato paste, mushroom water, 1/2 cup broth, 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.