Jacket Potatoes With Mushroom Ragu
- 2 large baking potatoes
- 4 teaspoons canola oil, divided
- 12 tablespoon butter
- 1 lb fresh mushrooms, quartered
- 12 white onion, chopped
- 1 garlic clove, minced
- 14 cup red wine
- 14 cup chicken broth or 14 cup vegetable broth
- 1 teaspoon tarragon, chopped
- 12 teaspoon thyme, chopped
- 13 cup parsley, chopped
- Preheat the oven to 425F Poke some holes in the potatoes with a fork, and then rub each with about a half-teaspoon of canola oil.
- Place in the oven and cook until very tender, about an hour.
- Meanwhile, pour the remaining 1 tablespoon canola oil into a large skillet set over medium heat.
- Add the butter.
- When melted, add the onion.
- Cook until soft and translucent, about five minutes.
- Add the garlic and cook for a minute or two until fragrant.
- Add the mushrooms and cook, stirring occasionally, until they release their water, about 6 minutes.
- Pour in the wine, and scrape up anything that has stuck to the bottom of the skillet.
- Cook until the liquid has mostly evaporated.
- Pour in the stock and bring to a boil.
- Reduce to a simmer, add the tarragon and thyme, and cook until slightly thickened.
- Season the sauce with salt and pepper to taste.
- Remove the potatoes from the oven.
- Cut a cross in the top of the potatoes and squeeze the ends toward the middle to open the center and fluff them up a bit.
- Season the inside of the potato with a little salt, and then spoon on the sauce.
- Garnish with chopped parsley.
baking potatoes, canola oil, butter, fresh mushrooms, white onion, garlic, red wine, chicken broth, tarragon, thyme, parsley
Taken from www.food.com/recipe/jacket-potatoes-with-mushroom-ragu-366517 (may not work)