Baked Potatoes With Wild Mushroom Ragu Recipe

Ingredients

8 baking potatoes

1/4 c. canola oil

2 tbsp. canola oil

2 tbsp. unsalted butter

4 lb. mixed wild mushrooms

Salt and freshly ground pepper

1 white onion

4 clove garlic

1 c. dry white wine

1 c. beef stock or low-sodium broth

1 tbsp. chopped tarragon

2 tsp. chopped thyme

Preparation

Step 1Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil. Bake 1 hour, or until tender when pierced.Step 2Meanwhile, 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.Step 3Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates. Spoon mushroom ragù onto potatoes and serve.