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.
Serves:
Ingredients
- 8baking potatoes
- ¼cupcanola oil
- 2tbspcanola oil
- 2tbspunsalted butter
- 4lbswild mushrooms,mixed
- salt and freshly ground pepper
- 1white onion
- 4clovegarlic
- 1cupdry white wine
- 1cupbeef stock,or low sodium broth
- 1tbsptarragon,chopped
- 2tspthyme,chopped
Instructions
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Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil.
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Bake 1 hour, or until tender when pierced.
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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.
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Add onion and garlic and cook for 8 minutes, stirring, until mushrooms are deeply browned. Add wine and cook until evaporated.
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Stir in stock, tarragon, and thyme and bring to a boil. Season with salt and pepper.
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Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates.
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Spoon mushroom ragù onto potatoes and serve.
Nutrition
- 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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