Ingredients for 4:
- 500 grams of mushrooms
- 1 potato (optional)
- 1 onion
- 2 garlic cloves
- 1 liter of vegetable broth
- 200 grams of coconut milk
- 1 splash of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
- 1 handful of thyme
Preparation:
1. Clean the mushrooms, cut into thin slices or smaller pieces, so they will cook sooner.
2. Place a saucepan over medium heat with a drizzle of oil, then peel the onion and cut it into small pieces. Then, add it to the casserole, let it cook and remain poached.
3. When the onion begins to colour, add the mushrooms, sauté them, let them cook and acquire a little color so that they release more flavor. Go removing everything.
4. Peel the potato, cut it into pieces and add together with the mushrooms, stir.
5. Add the minced garlic cloves and leave them for a few minutes to cook without stopping to move and without burning.
6. Add the broth and incorporate a little salt and pepper. Let cook about 15 minutes or until the potatoes are cooked.
7. When you already have the potatoes cooked, mash the entire mixture and, if you notice that it is very brothy, remove a little broth. Then, continue grinding and, if necessary, add the broth as you like the point of the cream.
8. Return the cream to the heat and add a good splash of coconut milk, mix very well. Taste to rectify and, if necessary, add more salt or pepper.
Heat the cream well and serve. To serve you can sauté a few pieces of mushrooms and add them on top and sprinkle a little thyme.