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Baked Potatoes with Wild Mushroom Ragù

  • 8servings
  • 90minutes
  • 366calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 baking potatoes ,

  2. 4 pounds

  3. 1/4 cup(s) canola oil

  4. 2 tablespoon(s) canola oil , plus more for rubbing

  5. 2 tablespoon(s) unsalted butter

  6. 4 pound(s) mixed wild mushrooms

  7. Salt and freshly ground pepper

  8. 1 white onion , finely chopped

  9. 4 clove(s) garlic , minced

  10. 1 cup(s) dry white wine

  11. 1 cup(s) beef stock or low-sodium broth

  12. 1 tablespoon(s) chopped tarragon

  13. 2 teaspoon(s) chopped thyme

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil. Bake 1 hour, or until tender when pierced.

  2. Meanwhile, in a large, deep skillet, melt butter in oil. Add mushrooms, season with salt and pepper, and cook over high heat, stirring occasionally, until tender, 20 minutes. Add onion and garlic and cook, stirring, until mushrooms are deeply browned, 8 minutes. Add wine and cook until evaporated. Stir in stock, tarragon, and thyme and bring to a boil. Season with salt and pepper.

  3. Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates. Spoon mushroom ragù onto potatoes and serve.

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