Ingredients
- 2 large baking potatoes
- 1 tablespoon Canola oil, plus a teaspoon for coating the potatoes
- 1/2 tablespoon butter
- 1 pound mixed mushrooms (cremini, shitake, and oyster are recommended)
- 1/2 white onion, chopped
- 1 garlic clove, minced
- 1/4 cup red wine
- 1/4 cup chicken broth
- 1 teaspoon tarragon, chopped
- 1/2 teaspoon thyme, chopped
- Handful of parsley, chopped
Directions
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Preheat the oven to 425°F. Poke some holes in the potatoes with a fork, and then rub them with a little canola oil. Place in the oven and cook until very tender, about an hour.
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While those are cooking, pour 1 tablespoon of the Canola oil into a large skillet set over medium heat. Add the butter. When that has melted, toss in the in the onion. Cook until soft, about five minutes. Add the garlic and cook for a minute or two until fragrant. Dump in the mushrooms. Cook until they release their water, about six minutes or so.
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Pour in the wine, and scrap up anything that’s 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.
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Remove the potatoes from the oven. Cut a slit on top of the potatoes and squeeze the base of the potatoes to fluff them up a bit. Season inside of the potato with a little salt, and then spoon on the sauce. Serve with a little sprinkled parsley.