Baked Potato With Mushrooms & Spinach

Earlier this week I realized that russets are my least favorite kind of potatoes. I had ordered a baked potato with all the fixings (except for bacon) at a pretty good restaurant and was struck by how dry it was even though it came with butter and sour cream. I guess that’s why there is gravy.

I usually buy red or gold potatoes regardless of how they are prepared. Yeah, yeah, I know… These are good for this and those are good for that… This is just one of many instances I take exception with conventional wisdom. Having said all that, I baked the last two russet potatoes that happened to be in the house.

I rubbed the washed potatoes with olive oil then rubbed them with kosher salt before wrapping them in foil and baking them at 425ºF.

baked potato

 

For a topping I sautéed onion, garlic and red bell pepper with very little salt since a salty ingredient would be added later.

baked potato

baked potato

 

Next I added Bunapi mushrooms and continued sautéing.

baked potato

baked potato

baked potato

 

I then added blanched spinach.

baked potato

baked potato

 

A few weeks ago I ordered a bottle of mushroom ketchup via a major electronic commerce company. It finally arrived a few days ago. It was shipped from overseas, which was why it took almost a month to get here. This stuff is delicious but is extremely salty. After all, it is a concentrate.

mushroom ketchup

mushroom ketchup

 

I mixed a little of the mushroom ketchup with water and cornstarch and added it to the sautéing vegetables for a bit of a gravy consistency.

baked potato

baked potato

baked potato

baked potato

baked potato

baked potato

baked potato



 

 


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