Ingredients
8baking potatoes
¼cupcanola oil
2tbspcanola oil
2tbspunsalted butter
4lbswild mushrooms,mixed
salt and freshly ground pepper
1white onion
4clovegarlic
1cupdry white wine
1cupbeef stock,or low sodium broth
1tbsptarragon,chopped
2tspthyme,chopped
Preparation
Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil.
Bake 1 hour, or until tender when pierced.
Meanwhile, in a large, deep skillet, melt butter in oil. Add mushrooms, season with salt and pepper, and cook over high heat for 20 minutes, stirring occasionally, until tender.
Add onion and garlic and cook for 8 minutes, stirring, until mushrooms are deeply browned. Add wine and cook until evaporated.
Stir in stock, tarragon, and thyme and bring to a boil. Season with salt and pepper.
Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates.
Spoon mushroom ragù onto potatoes and serve.
