Ham, Potatoes, and Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cups |
water |
|
1 1/2 |
pounds |
Yukon Gold potatoes -- diced |
|
1 1/2 |
pounds |
ham center slice -- diced |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
small |
sweet onion -- minced |
|
2 |
tablespoons |
unsalted butter |
|
1/2 |
cup |
fat free evaporated milk |
|
2 |
tablespoons |
Dijon mustard |
|
1/2 |
teaspoon |
five-spice powder |
|
1 |
tablespoon |
cornstarch |
|
2 |
tablespoons |
water |
| Heat 2 cups water in large skillet to boiling. Add potatoes and cook for 15 minutes or until tender. Drain. Add butter to empty skillet and add mushrooms. Cook until they start to lose their moisture. Add shallots, ham, and potatoes to mushrooms and cook until golden. In small saucepan add milk, Dijon, and 5 spice powder. Heat to boiling. Mix water and cornstarch and add to sauce stirring constantly until sauce thickens. Pour sauce over ham and potato mixture stirring to blend. Makes 8 servings. |
| Per Serving: 405 Calories; 14g Fat (43.0% calories from fat); 21g Protein; 21g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 1220mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. |