Potatoes With Mushroom Ragout - cooking recipe

Ingredients

4 x 8 oz baking potatoes, scrubbed
None Pinch coarse sea salt
1 tbsp olive oil
1 None red onion, peeled and sliced
1/3 cup red wine
1 x 14 oz can chopped tomatoes
1 tbsp tomato puree
1 lb mixed mushrooms such as chestnut, oyster and shiitake, wiped and thickly sliced if large
2 tbsp parsley, chopped, plus extra sprigs for garnish
None None Sour cream, to serve
None None Cracked black pepper, to serve

Preparation

Preheat oven to 400\u00b0F. Prick potatoes with a fork, place on a baking sheet and sprinkle with sea salt. Bake for 60-75 mins, until soft when squeezed.
Meanwhile, heat oil in a frying pan and saute onion for 8 minutes, until browned. Add wine, chopped tomatoes, tomato puree and mushrooms and season to taste. Bring to a boil, cover and simmer for 15 minutes. Uncover and simmer for 5 minutes. Add chopped parsley.
Cut potatoes and top with mushroom mixture. Serve with sour cream, garnished with parsley and black pepper.