Ye Olde Pub Potatoes with Mushrooms & Stout
Main course baked potatoes that I learned how to make in a tiny pub in England.
4 large baking potatoes, pierced with a fork
4 tablespoons butter + 2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds cremini mushrooms, (stems removed) sliced
2 - 3 tablespoons flour
2 1/2 cups stout beer
2 teaspoons brown sugar
1/2 teaspoon dried tarragon
1/2 teaspoons EACH salt and pepper
Tomato slices for garnish
Preheat oven to 375 degrees F. Place pierced potatoes directly on oven rack and bake about an hour, until skin is crusty and inside is very tender.
Meanwhile, heat butter and oil in large skillet and saute onion over medium heat until tender. Add mushrooms and cook about 8 minutes, until soft. Sprinkle mixture with flour, and cook, stirring about 1 minute. Add stout, brown sugar, tarragon and salt and pepper. Lower heat and simmer 15 minutes until sauce is thickened.
Slice open potatoes and fluff up insides with a small knife. Spoon mushroom-stout sauce over and garnish with potatoes. Serves 4.