How To Make Baked Potatoes with Wild Mushroom Ragù
Creamy baked potatoes are topped with a ragu made of a mixture of wild mushrooms to create a delicious and earthy side dish.
Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil.
Bake 1 hour, or until tender when pierced.
Meanwhile, in a large, deep skillet, melt butter in oil. Add mushrooms, season with salt and pepper, and cook over high heat for 20 minutes, stirring occasionally, until tender.
Add onion and garlic and cook for 8 minutes, stirring, until mushrooms are deeply browned. Add wine and cook until evaporated.
Stir in stock, tarragon, and thyme and bring to a boil. Season with salt and pepper.
Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates.
Spoon mushroom ragù onto potatoes and serve.
- Calories: 438.17kcal
- Fat: 14.72g
- Saturated Fat: 2.70g
- Trans Fat: 0.16g
- Monounsaturated Fat: 7.31g
- Polyunsaturated Fat: 3.15g
- Carbohydrates: 64.19g
- Fiber: 12.58g
- Sugar: 5.28g
- Protein: 9.79g
- Cholesterol: 7.63mg
- Sodium: 1312.36mg
- Calcium: 90.67mg
- Potassium: 2308.45mg
- Iron: 10.51mg
- Vitamin A: 25.87µg
- Vitamin C: 16.06mg
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