Baked Potatoes with Creamy Mushroom Ragout
Baked Potatoes with Creamy Mushroom Ragout takes approximately 45 minutes from beginning to end. This recipe makes 4 servings with 749 calories, 14g of protein, and 37g of fat each. For $4.42 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. It works well as a side dish. This recipe is liked by 1 foodies and cooks. If you have mushrooms, butter, paprika, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Similar recipes include Creamy polenta & mushroom ragout, Wild Mushroom Ragout Over Creamy Polenta, and Baked Oysters With Wild Mushroom Ragout.
- Serves: 4
- Time: 45 Mins
- Category: side dish
- Health Rating: 25.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
baking potatoes | 4.0 | larges | None |
 |
butter | 113.5 | grams | None |
 |
wine | 120.0 | milliliters | None |
 |
flour | 3.0 | Tbsps | None |
 |
dill | 2.0 | Tbsps | None |
 |
mushrooms | 453.592 | grams | None |
 |
parsley | 15.0 | grams | None |
 |
kosher salt | 4.0 | servings | None |
 |
olive oil | 2.0 | Tbsps | None |
 |
salt and pepper | 4.0 | servings | None |
 |
shallots | 236.588 | grams | None |
 |
cream | 115.0 | milliliters | None |
 |
paprika | 1.0 | Tbsp | None |
 |
vegetable broth | 235.0 | milliliters | None |
baking potatoes
Qty: 4.0
Metric: larges
Price: None
butter
Qty: 113.5
Metric: grams
Price: None
wine
Qty: 120.0
Metric: milliliters
Price: None
flour
Qty: 3.0
Metric: Tbsps
Price: None
dill
Qty: 2.0
Metric: Tbsps
Price: None
mushrooms
Qty: 453.592
Metric: grams
Price: None
parsley
Qty: 15.0
Metric: grams
Price: None
kosher salt
Qty: 4.0
Metric: servings
Price: None
olive oil
Qty: 2.0
Metric: Tbsps
Price: None
salt and pepper
Qty: 4.0
Metric: servings
Price: None
shallots
Qty: 236.588
Metric: grams
Price: None
cream
Qty: 115.0
Metric: milliliters
Price: None
paprika
Qty: 1.0
Metric: Tbsp
Price: None
vegetable broth
Qty: 235.0
Metric: milliliters
Price: None
Instructions
Step 1: Preheat oven to 425F. Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork.
Ingredients:
- olive oil
- potato
- salt
- dry seasoning rub
Equipment:
- oven
Step 2: 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.
Ingredients:
- olive oil
- mushrooms
- potato
- butter
Equipment:
- baking sheet
- oven
- sauce pan
Step 3: Add shallots and saute until soft and translucent, about 5 minutes.
Ingredients:
- shallot
Step 4: 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.
Ingredients:
- white wine
- mushrooms
- all purpose flour
Equipment:
- whisk
- bowl
Step 5: 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).
Ingredients:
- chicken broth
- sour cream
- paprika
- sauce
Equipment:
- frying pan
Step 6: 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.
Ingredients:
- salt and pepper
- seasoning
- potato
- parsley
- dill
Equipment:
- cutting board
Step 7: Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping.
Ingredients:
- potato
Step 8: 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.
Ingredients:
- black pepper
- mushrooms
- parsley
- potato
- dill
- salt
Equipment:
- ladle
Step 9: 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/
Dietary Information
- Vegetarian
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 749.29 kcal | 37.46% |
| Fat | 36.81 g | 56.63% |
| Saturated Fat | 18.61 g | 116.32% |
| Carbohydrates | 92.68 g | 30.89% |
| Net Carbohydrates | 82.27 g | 29.92% |
| Sugar | 11.65 g | 12.95% |
| Cholesterol | 77.97 mg | 25.99% |
| Sodium | 854.86 mg | 37.17% |
| Alcohol | 3.09 g | 100.0% |
| Alcohol % | 0.55 % | 100.0% |
| Protein | 13.83 g | 27.65% |
| Vitamin B6 | 1.88 mg | 94.03% |
| Vitamin K | 76.79 µg | 73.13% |
| Potassium | 2213.38 mg | 63.24% |
| Manganese | 1.13 mg | 56.34% |
| Vitamin B3 | 8.97 mg | 44.83% |
| Vitamin A | 2212.68 IU | 44.25% |
| Fiber | 10.42 g | 41.66% |
| Phosphorus | 413.38 mg | 41.34% |
| Vitamin C | 31.2 mg | 37.81% |
| Magnesium | 132.76 mg | 33.19% |
| Vitamin B5 | 3.21 mg | 32.09% |
| Copper | 0.63 mg | 31.31% |
| Iron | 5.37 mg | 29.86% |
| Vitamin B2 | 0.5 mg | 29.16% |
| Vitamin B1 | 0.42 mg | 27.8% |
| Folate | 106.54 µg | 26.63% |
| Zinc | 2.79 mg | 18.59% |
| Selenium | 12.05 µg | 17.21% |
| Vitamin E | 2.38 mg | 15.85% |
| Calcium | 121.42 mg | 12.14% |
| Vitamin D | 0.45 µg | 3.02% |
| Vitamin B12 | 0.11 µg | 1.81% |
