Food & Wine

What's This?
Serving size 8
Prep Time
Total Time


8 baking potato, 4 pounds¼ cup plus 2 tablespoons canola oil, plus more for rubbing2 Tbsp unsalted butter4 lb mixed wild mushrooms salt freshly ground pepper1 white onion, finely chopped4 clove garlic, minced1 cup dry white wine1 cup beef stock or low-sodium broth1 Tbsp chopped tarragon2 tsp chopped thyme


1. Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.

2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.

3. Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.

Tags: Side Dish, Gluten Free, Healthy, Potato, Vegetable, Mushroom, American, Entertaining, Cookout, Fall

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