BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT
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
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/.
CREAMY WILD MUSHROOM RAGOUT
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
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
CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MUSHROOM JACKET POTATOES
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
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
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
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