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Baked Potatoes with Creamy Mushroom Ragout
vegetarian
$4.42 per serving
1 likes
Ready in 45 minutes
4
vegetarian,lacto ovo vegetarian
side dish
Spoonacular Score: 7%
My notes:
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
4 large
4 large
baking potatoes
120 ml
0.5 cup
dry white wine
453.59 g
1 lb
fresh mixed mushrooms
15 g
0.25 cup
fresh parsley
1 Tbsp
1 Tbsp
sweet paprika
235 ml
1 cup
vegetable broth
4 large
4 large
baking potatoes
120 ml
0.5 cup
dry white wine
453.59 g
1 lb
fresh mixed mushrooms
15 g
0.25 cup
fresh parsley
1 Tbsp
1 Tbsp
sweet paprika
235 ml
1 cup
vegetable broth
Equipment
Instructions
- 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.
- 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. 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.
- Assembly:
- Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
- 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.
- 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.
- 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/
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
Fat
36g
Saturated Fat
18g
Carbohydrates
92g
Sugar
11g
Cholesterol
77mg
Sodium
854mg
Alcohol
3g
Get Enough Of These
Protein
13g
Vitamin B6
1mg
Vitamin K
76µg
Potassium
2214mg
Manganese
1mg
Vitamin B3
8mg
Vitamin A
2228IU
Fiber
10g
Phosphorus
413mg
Vitamin C
31mg
Magnesium
132mg
Vitamin B5
3mg
Copper
0.63mg
Iron
5mg
Vitamin B2
0.5mg
Vitamin B1
0.42mg
Folate
106µg
Zinc
2mg
Selenium
12µg
Vitamin E
2mg
Calcium
121mg
Vitamin D
0.45µg
Vitamin B12
0.11µg
covered percent of daily need
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