Sautéed Mushrooms and Fresh Herb Ragout Stuffed Baked Idaho® Potato | Idaho Potato Commission
Heat three sauté pans with corn oil over high heat on the stove. Sauté the mushrooms separately until soft. About 3-4 minutes for each pan. Set aside. Sauté the shallots until soft and then add...
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Cooking tools:
- Oven
- Skillet
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Fork
Ingredients
- 1-1/2 cup Corn Oil
- 1 cup Crimini Mushrooms
- 1 cup Oyster Mushrooms
- 1 cup Shiitake Mushrooms
- 2 Tbsp. Shallots, Finely Diced
- 1/2cup Red Wine
- 1 cup Dark-Rich Veal Stock*
- Salt
- ground black pepper
- 1 tsp. Fresh Thyme, Finely Chopped
- 1/2 tsp. Fresh Rosemary, Finely Chopped
- 1 Tbsp. Butter
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