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Baked Potatoes With Wild Mushroom Ragu

Food.and.Wine1's picture
Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work. Picture Credit: John Kernick Recipe By: Grace Parisi Pairing Notes: Beer This dish's earthy rusticity demands a rich brown ale (and maybe a fire in the fireplace). For more recipes, please visit Foodandwine.com
Ingredients
  Baking potatoes 4 Pound (8 Whole)
  Canola oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoons, Plus More For Rubbing)
  Unsalted butter 2 Tablespoon
  Wild mushrooms 4 Pound (Mixed)
  Freshly ground pepper To Taste
  White onion 1 , finely chopped
  Garlic 4 Clove (20 gm), minced
  Dry white wine 1 Cup (16 tbs)
  Beef stock/Low sodium broth 1 Cup (16 tbs)
  Chopped tarragon 1 Tablespoon
  Chopped thyme 2 Teaspoon
  Salt To Taste
Directions

1. Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.
2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.
3. Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.

NOTES: One Serving 366 cal, 14 gm fat, 2.7 gm sat fat, 51 gm carb, 5.5 gm fiber.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Potato
Interest: 
Healthy

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