Baked Potatoes With Mushroom Topping Food

BAKED POTATO WITH MUSHROOMS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
• Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT

Steps:

• Bake the Potatoes:.
• Preheat oven to 425°F 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/.

BAKED POTATO WITH SAUTEED MUSHROOMS AND ONIONS

Steps:

• Preheat Oven to 400 degrees.
• Wash and dry one large potato. Rub 1 tbsp olive oil onto the potato skin. Pierce potato skin with fork and wrap in foil (for crispy skin leave the foil open slightly at top). Cook the potato in the oven for 2-3 hours. 15 mins before the potato is done microwave the sliced onion for 4 mins on medium power. Heat one tablespoon of olive oil in a pan. Add mushrooms and cooked onions to the heated oil. Add 1 tablespoon Bragg's Amino Acids to the onion and mushroom mixture. Add pepper and sea salt to taste. Cover the pan and saute on medium heat for 3 mins.) Add onions an mushrooms to the baked potato. Enjoy!

STEAK AND MUSHROOM BAKED POTATO TOPPING

Steps:

• In a large frying pan over medium-high heat, heat the oil and brown the steak strips and onion.
• Remove the steak and onions from the pan. Add the butter and melt over low heat.
• Whisk in the flour and stir with a wooden spoon until smooth.
• Whisk in the beef broth and stir until the mixture thickens slightly, about 2 minutes.
• Return the beef and onions to the pan. Add the mushrooms.
• Simmer for 30 minutes until tender.
• Taste, then season with the Worcestershire sauce, salt, and pepper.
• The topping can be refrigerated, covered, up to this point.
• Just before serving, reheat gently and stir in the sour cream.
• Do not allow the topping to boil.
• Keep hot in a crockpot or chafing dish over very low heat.
• Serve over baked potatoes.

BAKED POTATOES WITH MUSHROOM TOPPING

Steps:

• Scrub potatoes, prick with fork, and, if desired, rub with oil or shortening. Bake at 375 degrees F. for 1 hour or until soft. Roll between mitted hands to soften centers. In the meantime, saute mushrooms, onion, and savory (tarragon may be substituted) in butter for 1 minute. Remove from heat if desired, stir in yogurt (sour cream may be substituted), cheese, salt, and pepper. To serve, slit potatoes and press open. Sprinkle lightly with salt spoon 2 tablespoons topping into each potato.VariationsBaked Reuben Potatoes: Combine 2 cups diced cooked corned beef or 1 can (12 ounces) corned beef, shredded, with 2 cups (1 pound) drained sauerkraut, 1 cup (4 ounces) shredded Swiss cheese, and 1/4 teaspoon caraway seed (optional). Pile onto opened baked potatoes broil until cheese is slightly melted.Nacho Potatoes: Combine 2 cups (8 ounces) shredded sharp Cheddar cheese, 1 can (4 ounces) chopped green chilies, and 1 can (4 1/2 ounces) sliced or chopped ripe olives, drained. Pile onto opened baked potatoes broil until topping melts. If desired, serve with crisp bacon bits, sliced green onion, chopped fresh tomato or sour cream or both.

BAKED POTATO TOPPING

Steps:

• Whip all ingredients together.

BACON-MUSHROOM BAKED POTATO TOPPING

Steps:

• Microwave bacon in a microwave-safe dish on high for 2 minutes.
• Drain on a paper towel.
• Add shallot to bacon fat and microwave 1 minute.
• Stir in mushrooms and butter; microwave 1 minute longer.
• Crumble bacon; stir into mushrooms.
• Spoon over a hot, split baked potato.

MUSHROOM JACKET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
• Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.