Baked Potato with Rosemary, Mushroom Sauce

• 4 medium russet potatoes such as russet
• 1/2 medium onions minced
• 4 cloves garlic minced
• 2 cups mushrooms sliced crimini
• 1/4 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

1. Preheat oven to 375F (190C).
2. Wash potatoes well, poke with a knife a couple times and bake until tender, about 1 hour.
3. Soak porcini mushrooms in hot water until soft, and chop.
4. Healthy Saute onions over medium low heat in dry medium saute pan for 5 minutes, stirring frequently.
5. Add garlic and continue to saute for another minute.
6. Add mushrooms and continue to saute for a couple minutes.
7. Add tomato paste, hot mushroom water, dry vegetable stock, and rosemary.
8. Simmer for another 10 minutes and season with salt and pepper.
9. Cut baked potatoes in half and top with mushroom sauce and goat cheese.

potatoes, onions, garlic, mushrooms, mushrooms, water, tomato paste, vegetable stock dry, rosemary, salt, goat

Taken from recipeland.com/recipe/v/baked-potato-rosemary-mushroom--48580 (may not work)