Miso Mushrooms with Butter Bean Puree

1: Preheat the oven to 400°F (200°C).

2: In a mixing bowl, combine white miso paste, smoked paprika, ground cumin, salt, and pepper with olive oil to form a marinade.

3: Toss the large mushrooms in the marinade until well coated.

4: Spread the mushrooms on a baking sheet and roast for 25-30 minutes until golden and tender.

5: In a blender, combine drained butter beans, lemon juice, and a pinch of salt to create a smooth purée.

6: For the chimichurri, mix finely chopped parsley, red chili, shallot, oregano, and red wine vinegar in a bowl.

7: Serve the roasted mushrooms over the butter bean purée, adding chimichurri on top.

8: Enjoy with slices of crusty bread.