European Forest Mushrooms
Celtic sea salt
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.
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.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.