I couldn't resist this.
Baked Potatoes with Creamy Mushroom Ragout!
Celebrate National Potato Lovers Month with this recipe for a hearty mushroom ragout over a baked
potato!
Baked Potatoes:
4 large baking potatoes, washed and scrubbed
1 tsp olive oil
Kosher salt
Creamy Mushroom Ragout:
2 Tbs butter
2 Tbs olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallots
3 Tbs flour
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 Tbs sweet paprika
1/2 cup sour cream
2 Tbs chopped fresh dill
1/4 cup chopped fresh parsley
Salt and pepper to taste
1. Bake the Potatoes:
2. Preheat oven to 425°F. Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
3. Prepare the Mushroom Ragout:
4. While the potatoes are baking, prepare the ragout.
5. In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy.
6. Add shallots and saute until soft and translucent, about 5 minutes.
7. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. 5. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick.
8. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
9. Assembly:
10. Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
11. Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
12. Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it’s messy, but it’s the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
Servings: 4
Source: Mushrooms Canada
Have a great weekend.
Baked Potatoes with Creamy Mushroom Ragout!
Celebrate National Potato Lovers Month with this recipe for a hearty mushroom ragout over a baked
Baked Potatoes:
4 large baking potatoes, washed and scrubbed
1 tsp olive oil
Kosher salt
Creamy Mushroom Ragout:
2 Tbs butter
2 Tbs olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallots
3 Tbs flour
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 Tbs sweet paprika
1/2 cup sour cream
2 Tbs chopped fresh dill
1/4 cup chopped fresh parsley
Salt and pepper to taste
1. Bake the Potatoes:
2. Preheat oven to 425°F. Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
3. Prepare the Mushroom Ragout:
4. While the potatoes are baking, prepare the ragout.
5. In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy.
6. Add shallots and saute until soft and translucent, about 5 minutes.
7. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. 5. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick.
8. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
9. Assembly:
10. Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
11. Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
12. Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it’s messy, but it’s the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
Servings: 4
Source: Mushrooms Canada
Have a great weekend.
Those baked potatoes look amazing! YUM!!!!!!
ReplyDeleteThought I might try it for supper on Sunday JoJo.
DeleteHi Jo - love baked potatoes anywhich way ... but cooked in the oven, not microwaved ... good to have if you're covered in snow - cheers Hilary
ReplyDeleteOh I agree Hilary, I love the skins all crispy.
DeleteOMG this sounds WONDERFUL!!! Best kind of "stuffed" baked potato...
ReplyDeleteSays she who is in the greatest food place of the world. How's it going Lisa.
Delete🍄 Yummy!
ReplyDelete