Potatoes With Mushroom Ragout

• 4 x 8 oz baking potatoes, scrubbed
• None Pinch coarse sea salt
• 1 tbsp olive oil
• 1 None red onion, peeled and sliced
• 1/3 cup red wine
• 1 x 14 oz can chopped tomatoes
• 1 tbsp tomato puree
• 1 lb mixed mushrooms such as chestnut, oyster and shiitake, wiped and thickly sliced if large
• 2 tbsp parsley, chopped, plus extra sprigs for garnish
• None None Sour cream, to serve
• None None Cracked black pepper, to serve

1. Preheat oven to 400u0b0F. Prick potatoes with a fork, place on a baking sheet and sprinkle with sea salt. Bake for 60-75 mins, until soft when squeezed.
2. Meanwhile, heat oil in a frying pan and saute onion for 8 minutes, until browned. Add wine, chopped tomatoes, tomato puree and mushrooms and season to taste. Bring to a boil, cover and simmer for 15 minutes. Uncover and simmer for 5 minutes. Add chopped parsley.
3. Cut potatoes and top with mushroom mixture. Serve with sour cream, garnished with parsley and black pepper.

baking potatoes, salt, olive oil, red onion, red wine, tomatoes, tomato, mixed mushrooms, parsley, sour cream, black pepper

Taken from recipes-plus.com/api/v2.0/recipes/28170 (may not work)