Dinner Tonight: Jacket Potatoes With Mushroom Ragu Recipe

• 2 large baking potatoes
• 1 tablespoon Canola oil, plus a teaspoon for coating the potatoes
• 1/2 tablespoon butter
• 1 pound mixed mushrooms (cremini, shitake, and oyster are recommended)
• 1/2 white onion, chopped
• 1 garlic clove, minced
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 teaspoon tarragon, chopped
• 1/2 teaspoon thyme, chopped
• Handful of parsley, chopped

1. Preheat the oven to 425u0b0F. Poke some holes in the potatoes with a fork, and then rub them with a little canola oil. Place in the oven and cook until very tender, about an hour.
2. While those are cooking, pour 1 tablespoon of the Canola oil into a large skillet set over medium heat. Add the butter. When that has melted, toss in the in the onion. Cook until soft, about five minutes. Add the garlic and cook for a minute or two until fragrant. Dump in the mushrooms. Cook until they release their water, about six minutes or so.
3. Remove the potatoes from the oven. Cut a slit on top of the potatoes and squeeze the base of the potatoes to fluff them up a bit. Season inside of the potato with a little salt, and then spoon on the sauce. Serve with a little sprinkled parsley.

baking potatoes, canola oil, butter, mushrooms, white onion, garlic, red wine, chicken broth, tarragon, thyme, handful of parsley

Taken from www.seriouseats.com/recipes/2009/03/jacket-potatoes-with-mushroom-ragu-recipe.html (may not work)