Name: Jacket Potatoes Topped With Mushrooms Recipe
Total time: 55 min
Yield: 2
Cuisine: American

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A delicious vegetarian dish, who could resist a rich mushroom ragu on top of a fluffy baked potato?

How to make Jacket Potatoes Topped With Mushrooms Recipe

Taram

Crawler

American

<p>A delicious vegetarian dish, who could resist a rich mushroom ragu on top of a fluffy baked potato?</p>

Baby cream delight potatoes

Olive oil

Butter

Wild mushrooms

Salt *to taste

Pepper coarsely ground

Brown onion finely chopped

Garlic Minced

Long red chilli seeds removed finely sliced

Massel vegetable liquid stock

Fresh sage chopped leaves only

Fresh Thyme Chopped

Fresh Italian Parsley Chopped

Cream

Preheat oven to 200c. Wash potatoes and pat dry with paper towel. Using a fork, pierce potatoes all over. Place them into a bowl and add 1 tablespoon olive oil, salt and pepper and rub them all over so the oil coats the skin well. Place the potatoes directly on oven rack and bake for 30-40 minutes or until tender when a skewer is inserted into the centre.

step 1

When the potatoes are almost cooked, begin to cook the mushrooms. Using a large frypan add in the butter and 1 tablespoon oil and heat on medium. When the butter begins to froth, add in the mushrooms and onions and cook over high heat, stirring occasionally, until the mushrooms soften about 3 minutes. Then add the garlic, herbs and chilli and cook for a couple of minutes. Then add the stock and season with salt and pepper. Cook until the stock reduces. Remove the frypan from the heat and add the cream and parsley and stir through.

step 2

Cut a cross on top of the potatoes, squeeze the sides to make a well in the middle. Place the potatoes into your serving dish and then top with the mushrooms. Serve with parmesan on the side.

step 3

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