Jacket Potatoes With Mushroom Ragu |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Use whatever mushrooms you can get, but a mixture of cremini, shiitake and oyster is recommended. If you use vegetable broth, this is vegetarian; if you forgo the butter, it's even vegan. Adapted by Nick Kindlesperger (at Serious Eats) from a recipe in _Food and Wine_ Ingredients:
2 large baking potatoes |
4 teaspoons canola oil, divided |
1/2 tablespoon butter |
1 lb fresh mushrooms, quartered |
1/2 white onion, chopped |
1 garlic clove, minced |
1/4 cup red wine |
1/4 cup chicken broth or 1/4 cup vegetable broth |
1 teaspoon tarragon, chopped |
1/2 teaspoon thyme, chopped |
1/3 cup parsley, chopped |
Directions:
1. Preheat the oven to 425°F 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.
2. 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.
3. 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.
4. 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.
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