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Baked Potatoes with Creamy Mushroom Ragout

 
One serving costs about $4.42 One serving costs about $4.42

$4.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:7%

Spoonacular Score: 7%

 

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.

Ingredients

Servings:
4 large
4 large baking potatoes
baking potatoes
0.5 cup
0.5 cup butter
butter
0.5 cup
0.5 cup dry white wine
dry white wine
3 Tbsps
3 Tbsps flour
flour
2 Tbsps
2 Tbsps fresh dill
fresh dill
2 Tbsps
2 Tbsps fresh dill
fresh dill
1 lb
1 lb fresh mixed mushrooms
fresh mixed mushrooms
0.25 cup
0.25 cup fresh parsley
fresh parsley
some
some kosher salt
kosher salt
2 Tbsps
2 Tbsps olive oil
olive oil
some
some salt and pepper
salt and pepper
1 cup
1 cup shallots
shallots
0.5 cup
0.5 cup sour cream
sour cream
1 Tbsp
1 Tbsp sweet paprika
sweet paprika
1 cup
1 cup vegetable broth
vegetable broth
4 large baking potatoes
4 large
baking potatoes
0.5 cup butter
0.5 cup
butter
0.5 cup dry white wine
0.5 cup
dry white wine
3 Tbsps flour
3 Tbsps
flour
2 Tbsps fresh dill
2 Tbsps
fresh dill
2 Tbsps fresh dill
2 Tbsps
fresh dill
1 lb fresh mixed mushrooms
1 lb
fresh mixed mushrooms
0.25 cup fresh parsley
0.25 cup
fresh parsley
some kosher salt
some
kosher salt
2 Tbsps olive oil
2 Tbsps
olive oil
some salt and pepper
some
salt and pepper
1 cup shallots
1 cup
shallots
0.5 cup sour cream
0.5 cup
sour cream
1 Tbsp sweet paprika
1 Tbsp
sweet paprika
1 cup vegetable broth
1 cup
vegetable broth

Equipment

cutting board
cutting board
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
ladle
ladle
whisk
whisk
bowl
bowl
frying pan
frying pan
cutting board
cutting board
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
ladle
ladle
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.43
Ingredient
4 larges baking potatoes
½ cups butter
½ cups dry white wine
3 tablespoons flour
2 tablespoons fresh dill
2 tablespoons fresh dill
1 pound fresh mixed mushrooms
¼ cups fresh parsley
2 tablespoons olive oil
1 cup shallots
½ cups sour cream
1 tablespoon sweet paprika
1 cup vegetable broth
Price
$1.97
$0.97
$1.63
$0.03
$0.03
$0.03
$9.07
$0.59
$0.33
$1.31
$0.78
$0.20
$0.76
$17.71

Nutritional Information

Quickview
749 Calories
13g Protein
36g Total Fat
92g Carbs
25% Health Score
Limit These
Calories
749k
37%

Fat
36g
57%

  Saturated Fat
18g
116%

Carbohydrates
92g
31%

  Sugar
11g
13%

Cholesterol
77mg
26%

Sodium
854mg
37%

Alcohol
3g
17%

Get Enough Of These
Protein
13g
28%

Vitamin B6
1mg
94%

Vitamin K
76µg
73%

Potassium
2214mg
63%

Manganese
1mg
56%

Vitamin B3
8mg
45%

Vitamin A
2228IU
45%

Fiber
10g
42%

Phosphorus
413mg
41%

Vitamin C
31mg
38%

Magnesium
132mg
33%

Vitamin B5
3mg
32%

Copper
0.63mg
31%

Iron
5mg
30%

Vitamin B2
0.5mg
29%

Vitamin B1
0.42mg
28%

Folate
106µg
27%

Zinc
2mg
19%

Selenium
12µg
17%

Vitamin E
2mg
16%

Calcium
121mg
12%

Vitamin D
0.45µg
3%

Vitamin B12
0.11µg
2%

covered percent of daily need

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