European forest mushroom ragout with tapioca buns

Name: European forest mushroom ragout with tapioca buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 piece Egg; 2 Tbsp Water; 25 g Coconut flour; 2 Tbsp Olive oil; 1⁄4 tsp Salt; 40 g Tapioca flour; to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion; 1 clove Garlic; 1⁄4 Tbsp Ghee; 10 g Coconut flour; 375 ml Chicken stock; 1⁄4 piece Leek; 15 g Arrowroot powder; 25 g Tapioca flour; 75 g European Forest Mushrooms

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European forest mushroom ragout with tapioca buns

You can also make a ragout as a complete Paleo recipe. This is a real winter or fall dish. I can see myself enjoying it on a wet, windy and cold day. ...

Macros(per serving)

885Kcal

Fat

44% (43 g)

Protein

9% (19 g)

Carbs

47% (105 g)

90 g Net, 15 g Fiber

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You can also make a ragout as a complete Paleo recipe. This is a real winter or fall dish. I can see myself enjoying it on a wet, windy and cold day. This dish really warms you up.

Macros(per serving)

885Kcal

Fat

44% (43 g)

Protein

9% (19 g)

Carbs

47% (105 g)

90 g Net, 15 g Fiber

Rate

Ingredients

Servings

For the buns

Tapioca flour

40 g

Coconut flour

25 g

Salt

¹⁄₄ tsp

Olive oil

2 Tbsp

Water

2 Tbsp

Egg

1 piece

For the ragout

Chicken stock

375 ml

Onion

¹⁄₄ piece

Garlic

1 clove

Ghee

¹⁄₄ Tbsp

European Forest Mushrooms

75 g

Leek

¹⁄₄ piece

Celtic sea salt

to taste

Black pepper

to taste

Tapioca flour

25 g

Arrowroot powder

15 g

Coconut flour

10 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

For the buns

Preheat the oven to 400°F and line a baking tray with baking parchment. Put 5/8 of a cup of tapioca flour, salt and coconut flour into a mixing bowl and mix together.

Add the olive oil and warm water and mix well. When the mix is smooth add the egg and mix together.

If the mixture is too thin add a little coconut flour and if it is too thick, add a little water.

Put some tapioca flour on your hands and take some dough out of the bowl. Roll the dough into a ball, place it on the baking tray and press down lightly. Do this with the remainder of the dough. Put in the oven for approximately 30 minutes.

Ragout

Make a pan of chicken stock and let it cool down. Snipper the onion and garlic. Put a tablespoon of ghee into a pan, put on the heat and gently fry the onion and garlic.

Cut the leek and mushrooms and add to the pan. Gently fry the leek and mushrooms, adding salt and pepper to taste.

Add the rest of the tapioca, coconut flour and arrowroot to the pan and mix well. Add the chicken stock to the pan, a little at a time. You can add as much as you like until the ragout is the desired consistency.

Divide the ragout over 4 bowls and serve with a bun.

Enjoy!