Baked Potatoes With Creamy Mushroom Ragout Recipe

Name: Baked Potatoes With Creamy Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baked Potatoes; 4 large baking potatoes, washed and scrubbed; 1 teaspoon olive oil; kosher salt; Creamy Mushroom Ragout; 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

Servings: persons

Baked Potatoes
4 large baking potatoes, washed and scrubbed
1 teaspoon olive oil
kosher salt
Creamy Mushroom Ragout
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

1
Bake the Potatoes:
2
Preheat oven to 425u00b0F 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.
3
Prepare the Mushroom Ragout:
4
While the potatoes are baking, prepare the ragout.
5
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.
6
Assembly:
7
Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
8
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.
9
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.
10
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.
11
http://www.crumbblog.com/.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Baked Potatoes, 4 large baking potatoes, washed and scrubbed, 1 teaspoon olive oil, kosher salt, and more.

Yes, Baked Potatoes With Creamy Mushroom Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Potatoes With Creamy Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions