Sautéed Mushrooms and Fresh Herb Ragout Stuffed Baked Idaho® Potato


  • 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 and ground black pepper
  • 1 tsp. Fresh Thyme, Finely Chopped
  • 1/2 tsp. Fresh Rosemary, Finely Chopped
  • 1 Tbsp. Butter


  1. Heat three sauté pans with corn oil over high heat on the stove.
  2. Sauté the mushrooms separately until soft. About 3-4 minutes for each pan. Set aside.
  3. Sauté the shallots until soft and then add the cooked mushrooms.
  4. Deglaze the pan with red wine and add the demi glace. Allow this to reduce and slightly thicken.
  5. Adjust the seasoning with Salt and Pepper and add the chopped fresh herbs. Mount this with butter and remove the pan from the heat.
  6. Hold warm before serving.
  7. *Can substitute Vegetable stock for Veal Stock? final product will not have the same richness, but will be a vegetarian dish.
  1. Cut the ends off of a baked Idaho Potato. Dice the ends and fry them to golden brown and crisp. Remove some of the baked potato to form a cup using a scoop or small spoon. Add the mushroom ragout to the baked potato and serve. Garnish with diced and fried potato ends.
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Yield: 4 Servings

David Walzog
Formerly of - SW Steakhouse, Wynn Las Vegas
Las Vegas, NV

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