1/4 cup plus 2 tablespoons canola oil, plus more for rubbing
2 tablespoons unsalted butter
4 pounds mixed wild mushrooms
Salt and freshly ground pepper
1 white onion, finely chopped
4 garlic cloves, minced
1 cup dry white wine
1 cup beef stock or low-sodium broth
1 tablespoon chopped tarragon
2 teaspoons chopped thyme
Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.
Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.
Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.
One Serving 366 cal, 14 gm fat, 2.7 gm sat fat, 51 gm carb, 5.5 gm fiber.
Beer This dish's earthy rusticity demands a rich brown ale (and maybe a fire in the fireplace).