Today’s recipe is easy and delicious. It starts with a simple roux. Now, if you’ve never made a roux before, I’ll give you a few tips. One, always add your coconut flour into the melted fat slowly, stirring as you add. Two, stir constantly, so you don’t burn your roux. And three, add small amounts of liquid to keep your roux from burning. As you can tell, the most important part of making a roux, is not burning it.
You can use whichever wild mushrooms you prefer. For this recipe, I used chanterelles and morels. I also threw in some baby bellas just for their flavor. I know they’re not wild; but, I wanted them in there. You can use any mushrooms you like.
I served my AIP Paleo Rosemary Wild Mushrooms on the side of this gorgeous grass fed pot roast. The wild, earthy flavor of the mushrooms melded perfectly with the mild flavor of the pot roast.
I’ll be posting again tomorrow. I have an exciting new ebook review to share with you. 28 Days of AIP ebook was written by Christina Feindel of ACleanPlate.com. For those of you who need help with meal planning on AIP paleo, this is the ebook for you. I’ll give you more information tomorrow, including links to get your very own copy.
Until then, I hope you enjoy this new recipe. If you make this recipe, or any of my recipes, I would love to see pictures. Be sure to follow me on Instagram and Pinterest for the latest photos of my creations. Tag me in photos of your creations made with my recipes. And, don’t worry about not being a professional photographer! I don’t care about that stuff! I like seeing real photos, taken by real people. If you don’t want me to share your photos, I won’t. I’ll keep them for my own enjoyment!