This works well as a tapas dish with crispy potatoes and greens, or as a hearty stew. Mushrooms are considered to have a low environmental impact and just one acre of land can produce a million pounds of mushrooms per year!
1 white onion
250g chestnut mushrooms
3 cloves garlic
Slosh of white wine
1 tin cannellini beans
1 tin butter beans
50ml un-sweetened plant based milk (Choose one that won't add too much flavour - Soya or cashew best)
1/2 tsp cornflour
1 tsp white miso paste
Juice 1/2 lemon
Handful fresh parsley
Finely chop the onion. Cook in a heavy bottom pan, with a little oil, on a low heat for 10 minutes.
Slice the mushrooms and finely dice the garlic, and add to the pan. Cook on a low heat for a further 10 minutes.
Add a slosh of wine, and turn up the heat to cook the liquid off, then add the beans along with their liquid. Add the milk, cornflour and miso and mix well. Make sure you scatter in the cornflour to prevent clumps. Or mix it with a little water to form a smooth paste before adding. Season well with black pepper.
Cook on a low heat for a further 15 minutes, then add the lemon juice and chopped fresh parsley, and season to taste with salt.