Baked Potatoes with Wild Mushroom Ragu
|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|
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.
Serving size: Complete recipe
Calories 4758 Calories from Fat 1036
% Daily Value*
Total Fat 118 g180.8%
Saturated Fat 22.9 g114.5%
Trans Fat 0.4 g
Cholesterol 64.5 mg21.5%
Sodium 1377.1 mg57.4%
Total Carbohydrates 626 g208.8%
Dietary Fiber 93.9 g375.6%
Sugars 20.9 g
Protein 310 g620.1%
Vitamin A 37.6% Vitamin C 498.4%
Calcium 316% Iron 459.6%
*Based on a 2000 Calorie diet