CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
JACKET POTATOES WITH MUSHROOM RAGU
Use whatever mushrooms you can get, but a mixture of cremini, shiitake and oyster is recommended. If you use vegetable broth, this is vegetarian; if you forgo the butter, it's even vegan. Adapted by Nick Kindlesperger (at Serious Eats) from a recipe in _Food and Wine_
Provided by DrGaellon
Categories Potato
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F Poke some holes in the potatoes with a fork, and then rub each with about a half-teaspoon of canola oil. Place in the oven and cook until very tender, about an hour.
- Meanwhile, pour the remaining 1 tablespoon canola oil into a large skillet set over medium heat. Add the butter. When melted, add the onion. Cook until soft and translucent, about five minutes. Add the garlic and cook for a minute or two until fragrant. Add the mushrooms and cook, stirring occasionally, until they release their water, about 6 minutes.
- Pour in the wine, and scrape up anything that has stuck to the bottom of the skillet. Cook until the liquid has mostly evaporated. Pour in the stock and bring to a boil. Reduce to a simmer, add the tarragon and thyme, and cook until slightly thickened. Season the sauce with salt and pepper to taste.
- Remove the potatoes from the oven. Cut a cross in the top of the potatoes and squeeze the ends toward the middle to open the center and fluff them up a bit. Season the inside of the potato with a little salt, and then spoon on the sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 335.1, Fat 13.2, SaturatedFat 2.7, Cholesterol 7.6, Sodium 141.6, Carbohydrate 42.9, Fiber 5.8, Sugar 6.6, Protein 11.3
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