Baked Potatoes With Creamy Mushroom Ragout By Isabelle Boucher Of Crumb A Food Blog Recipes

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BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT



Baked Potatoes With Creamy Mushroom Ragout image

One of my favourite things about mushrooms is the way they add hearty flavour and texture to meatless dishes. Take this recipe, for example, where a hearty vegetarian-friendly mushroom ragout elevates the humble baked potato from simple side dish to a meal in itself.

Provided by Mary Jenny

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

4 large baking potatoes, washed and scrubbed
1 teaspoon olive oil
kosher salt
2 tablespoons butter
2 tablespoons olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallot
3 tablespoons flour
1 cup chicken broth (or vegetable broth)
1/2 cup dry white wine
1 tablespoon sweet paprika
1/2 cup sour cream
2 tablespoons chopped fresh dill
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Bake the Potatoes:.
  • Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
  • Prepare the Mushroom Ragout:.
  • While the potatoes are baking, prepare the ragout.
  • In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
  • Assembly:.
  • Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
  • Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
  • Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
  • Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
  • http://www.crumbblog.com/.

MUSHROOM JACKET POTATOES



Mushroom jacket potatoes image

Take just a few ingredients and rustle up these tasty mushroom jacket potatoes. They're healthy, low-calorie, gluten-free and ideal for a filling lunch or supper

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 1h35m

Number Of Ingredients 5

2 large potatoes
2 tsp sunflower oil
250g mushrooms
100g sour cream & chive dip
sprigs of dill (to garnish)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
  • Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.

Nutrition Facts : Calories 383 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

CREAMY WILD MUSHROOM RAGOUT



Creamy Wild Mushroom Ragout image

This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.

Provided by Chef John

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ tablespoons butter
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons Cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup creme fraiche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste

Steps:

  • Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
  • Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
  • Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g

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