Baked Potatoes with Mushroom Ragout

October 12, 2013

Baked potatoes with mushroom ragout from The Crumb Blog is a new twist on this classic side dish.  Instead of being filled with chili or loaded with sour cream and butter, these potatoes are piled high with a creamy mushroom ragout that is absolutely delicious.  The earthy flavor of the mushrooms is the perfect partner to the mild potato.  These are great served alongside baked chicken or a juicy rib eye steak.

Baked Potatoes with Mushroom Ragout


Baked Potatoes:
4 large baking potatoes, washed and scrubbed
1 tsp olive oil
Kosher salt

Creamy Mushroom Ragout:
2 tbsp butter
2 tbsp olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallots
3 tbsp flour
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 tbsp sweet paprika
1/2 cup sour cream
2 tbsp chopped fresh dill
1/4 cup chopped fresh parsley
Salt and pepper to taste

For full recipe instructions, click here.

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