Please consult the OU's guidelines for checking fruits and vegetables.

Baked Potatoes, Diced Peppers, and Mushroom Sauce
This recipe is kosher for Passover.
Baked Potatoes, Diced Peppers, and Mushroom Sauce Eileen Goltz | Pareve
25 minutes 10 minutes
15 minutes
4 servings

A quick lunch or dinner for chol chomoed.

  • 3 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 lb. mushrooms, sliced
  • 2 cups canned crushed tomatoes
  • 2 Tablespoons fresh basil; chopped, or 1½ teaspoons dried basil
  • 2 sliced and diced red or green bell peppers
  • ¼ to ½ cup dry white wine
  • Sugar, to taste
  • Salt and pepper, to taste
  • 4 baked potatoes

  1. Heat the olive oil in a large skillet. Add the garlic and mushrooms and saute for a minute or two. Add the crushed tomatoes and basil.
  2. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes;
  3. Add sliced and diced pepper pieces into the sauce and simmer until the peppers are tender but not too soft, about 7 or 8 minutes;
  4. Stir in the white wine. Taste the sauce and add a touch of sugar if desired, and salt and freshly ground pepper;
  5. Serve over a baked potato.

This recipe can be doubled or tripled.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.