Recipe information
Ingredients for - Baked Potatoes with Wild Mushroom Ragù
1. 8 baking potatoes -
5. 4 lb. mixed wild mushrooms -
10. 1 c. beef stock or low-sodium broth -
How to cook deliciously - Baked Potatoes with Wild Mushroom Ragù
1. Stage
Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil. Bake 1 hour, or until tender when pierced.
2. Stage
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. Stage
Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates. Spoon mushroom ragù onto potatoes and serve.
