Clean and roughly chop the champignons and quickly sauté them with a little oil. Add the coconut milk and as soon as it changes from solid to liquid, add the water. Blend everything with an immersion blender, add the salt, and cook for 10 minutes from the boiling point. You can garnish as you like with other mushrooms, some coconut, a drizzle of raw oil, and chia seeds. And to add a "crunchy" touch, I recommend dipping in some croutons (simply by toasting some bread with oil).
Italia, Emilia Romagna
| Energy (kcal) | 27.43 |
| Carbohydrates (g) | 0.38 |
| of which Sugars (g) | 0.38 |
| Fat (g) | 2.72 |
| of which Saturates (g) | 2.42 |
| Protein (g) | 0.26 |
| Fiber (g) | 0.25 |
