Gluten-Free Mushroom Julienne in Coconut Milk

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 4 medium Potatoes directly on the oven rack and bake for 45-60 minutes, or until they are easily pierced with a fork. Let the potatoes cool on a wire rack for about 10 minutes until they are comfortable to handle.
2. 2While the potatoes are baking, prepare the filling. Finely dice the 1/2 medium Onion and mince the 2 cloves Garlic. Slice the about 450 g Mixed Mushrooms into uniform strips.
3. 3Carefully cut each cooled potato in half lengthwise. Use a spoon to gently scoop out the flesh from each half, leaving about a 0.635 cm thick shell. Set the shells aside and place the scooped-out potato flesh in a bowl (you can save this for another use).
4. 4Heat the 2 tablespoons of Olive Oil in a 25.4 cm skillet over medium heat, about 150°C. Add the diced 1/2 medium Onion and minced 2 cloves Garlic and cook for 3-5 minutes, stirring occasionally, until they are softened and fragrant.
5. 5Add the sliced about 450 g Mixed Mushrooms to the skillet. Cook, stirring often, for 8-10 minutes, until the mushrooms have released their liquid and are tender and lightly browned.
6. 6Sprinkle the 1 tablespoon of Rice Flour over the mushrooms and onions. Stir constantly for 1 minute to coat the ingredients and cook the flour slightly.
7. 7Pour in the 1 can of Coconut Milk. Bring the mixture to a gentle simmer, stirring to combine everything. Stir in the 1 teaspoon of Fresh Thyme, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper.
8. 8Continue to simmer the mixture for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. The julienne should be creamy.
9. 9Carefully spoon the thickened mushroom mixture into the prepared potato shells. Serve immediately.

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