European forest mushroom ragout with tapioca buns — Meal
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Macros (per serving)

Fat

43%

(43 g)

Protein

8%

(19 g)

Carbs

49%

(105 g)

90 g Net,

15 g Fiber

885 Calories (per serving)

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Bread substitutes

Oven dish

European forest mushroom ragout with tapioca buns

By Meal.com

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.

Ingredients

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For the buns

Tapioca flour

150 g

Coconut flour

100 g

Salt

1 tsp

Olive oil

125 ml

Water

125 ml

Egg

1 piece

For the ragout

Chicken stock

1.5 l

Onion

1 piece

Garlic

2 cloves

Ghee

1 Tbsp

European Forest Mushrooms

300 g

Leek

1 piece

Celtic sea salt

to taste

Black pepper

to taste

Tapioca flour

100 g

Arrowroot powder

50 g

Coconut flour

40 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

For the buns

1

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.

2

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

3

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

4

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

1

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.

2

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

3

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.

4

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

5

Enjoy!

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Details

Allergens

Chicken egg

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven

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