Baked Potatoes with Wild Mushroom Ragů

Ingredients

• 4 pounds baking potatoes 
• 1 cup 3%-less-sodium low-sodium
• 0.3 cup canola oil plus more for rubbing
• 1 cup wine dry white
• 4  garlic minced
• 4 pounds mushrooms wild mixed
• 8 servings salt and pepper freshly ground
• 1 tablespoon tarragon chopped
• 2 teaspoons thyme leaves chopped
• 2 tablespoons butter unsalted
• 1  onion white finely chopped

Equipment

• frying pan
• oven

Directions

1. Preheat the oven to 42
2. Pierce the potatoes with a fork and rub with oil.
3. Bake for 1 hour, or until tender when pierced.
4. Meanwhile, in a large, deep skillet, melt the butter in the oil.
5. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes.
6. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes.
7. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.
8. Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom rag onto the potatoes and serve.