12 cups potatoes, peeled and quartered
1 (10 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms, drained
1 (14.5 ounce) can peeled and diced carrots
2 teaspoons onion powder
5 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried sage
1 cup beef broth
1/2 cup black beans
1/2 cup white wine
1 fresh orange, sliced and quartered
1 cup sliced fresh mushrooms
1/4 cup bacon bits
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup shredded mozzarella cheese
1 (10.5 ounce) can chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but crisp, about 10 minutes. Drain, cool and cut into cubes.
Place mushrooms in a medium saucepan and saute in oil until browned, about 10 minutes.
Add mushrooms to potato cubes and cover loosely with foil. Heat broth in microwave oven over medium heat. Add carrots, onion, mushrooms, carrots, onion powder, salt, pepper, sage and meat broth. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
Add mushrooms and currants and toss with celery and mushrooms. Top with cheese, pecans and meat. Pour broth mixture into baking dish. Pour the mushroom mixture over potatoes.
Bake in preheated oven for 40 minutes or until potatoes are golden.