Ingredients
2 cups small dried white beans
15g of dried black trumpets (or 150g fresh )
200 ml of coconut cream
20 g of cocoa butter
1 carrot peeled
1 onion peeled
1 celery stalk
2 cups cauliflower
6 mushroom cups broth
1 cup chopped cilantro
Lime juice
Salt and pepper

Preparation
Cover the beans with salt water and soak 8 hours.
Drain and place in a pot with 4 cups of mushroom broth, onion, carrot, celery and cauliflower.
Season with salt.
Cover and simmer 50 minutes until the beans are tender.
Strain the broth and put aside.
Put one cup of cooked beans aside.
With the food processor, puree the remaining beans, carrot and celery, but not the onion.
In the pot, add the puree, whole beans and coconut cream to the filtered broth and mix well with a spoon .
Rehydrate mushrooms for 30 minutes in two cups of mushroom broth.
Strain and reserve broth.
On medium heat , sauté the Black Trumpet mushrooms for 10 minutes in the cocoa butter.
Add remaining broth and reduce by half.
Stir liquid and the trumpets into the bean mixture .
Season, add cilantro and the lime juice just before serving.