Baked Potatoes with Wild Mushroom Ragù

Baked Potatoes with Wild Mushroom Ragù
Photo by John Kernick


  • 8 baking potatoes
  • 1 cup(s) dry white wine
  • 4 clove(s) garlic
  • 0.25 cup(s) plus 2 tablespoons canola oil
  • 2 tablespoon(s) unsalted butter
  • 2 teaspoon(s) chopped thyme
  • 1 cup(s) beef stock or low-sodium broth
  • + 4 more ingredients
    • 1 tablespoon(s) chopped tarragon
    • 4 pound(s) mixed wild mushrooms
    • 1 white onion
    • Salt and freshly ground pepper

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

View full recipe at Food & Wine


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