Mushroom Jacket Potatoes Recipes

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.

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.

JACKET POTATOES WITH MUSHROOM RAGU

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.