Baked Potatoes with Wild Mushroom Ragù
Yesterday I wrote about a basic baked potato. The baked potato is a versatile canvas that melds well with many toppings. For instance, bacon and cheese. Mmm. I really like bacon. I just found the March issue of Food & Wine and it included this exceptional recipe for Baked Potatoes with Wild Mushroom Ragù. Just seeing the pictures in the issue made me want to run out to the store to get some fresh wild musrooms.
The earthyness of the wild mushrooms is a perfect accompaniment for Baked Potatoes.
Baked Potatoes with Wild Mushroom Ragù – (From Food & Wine, March 2009)
- 8 baked potatoes
- 1/4 cup plus 2 tbs canola oil
- 2 tbs unsalted butter
- 4 pounds mixed wild mushrooms
- salt and freshly ground pepper
- 1 white onion, finely chopped
- 4 garlic cloves
- 1 cup dry white wine
- 1 cup beef stock
- 1 tbs chopped tarragon
- 2 tsp chopped thyme
First thing preheat the oven and make 8 baked potatoes following the baked potato recipe.
Once you have the baked potatoes in the oven, grab a large skillet and add the oil and the butter. Once the butter is melted add the mushrooms. I used shiitake, oyster, cremini and sliced portabella mushrooms. Season with salt and freshly ground pepper. Stir the mushrooms occasionally until tender, approximately 20 mins.
When the mushrooms are tender add the chopped onion and garlic, stirring, until the mushrooms are deeply browned, approximately 8 mins.
Add the dry white wine and cook until evaporated. Next stir in the stock, tarragon and thyme and bring to a boil. Remember to pull out a clean spoon and taste. Season to taste with salt and freshly ground pepper.
Now that the Ragù is completed and the baked potatoes are hopefully done. Plate a potato, slit it and fluff the inside. Then spoon the Ragù over the top of the potato and serve.
This was a great dish and I hope you enjoy it too.
