Potatoes With Mushroom Ragout

• 8 ounces baking potatoes scrubbed
• 1 pinch coarse sea salt
• 1 tablespoon olive oil
• 1 red onion peeled and sliced
• 1/3 cup red wine
• 14 ounces chopped tomatoes
• 1 tablespoon tomato puree
• 1 pound mixed mushrooms such as chestnut, oyster and shiitake, wiped and thickly sliced if large
• 2 tablespoons parsley chopped, plus extra sprigs for garnish
• sour cream to serve
• 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.

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

Taken from www.yummly.com/recipe/Potatoes-with-Mushroom-Ragout-1401545 (may not work)