Baked Potato with Mushroom Sauce

4 medium potatoes
½ medium onion minced
4 cloves garlic minced
2 cups sliced crimini mushrooms
¼ cup dried porcini mushrooms
1 cup hot water
1 tablespoon tomato paste
1 teaspoon dry vegetable stock
1 tablespoon chopped fresh rosemary
salt and pepper to taste
optional 2 oz Chevre goat cheese

Preheat oven to 375 degrees. Wash potatoes well, poke with a knife a couple times and bake until tender, about 1 hour. (See Note)

Soak porcini mushrooms in hot water until soft, and chop.

Saute onions over medium low heat in dry medium sauté pan for 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute.

Add crimini mushrooms and continue to sauté for a couple minutes. Add tomato paste, hot mushroom water, dry vegetable stock, 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.

Note: You could also serve this over roasted potatoes.
Courtesy of whfoods.com