To make the creamy broth, put 120g of cannellini beans into a blender with the veggie stock and oat milk. Blend until smooth, then set to one side.
Put 1 tablespoon of the olive oil into a large pan on a medium heat. When it’s hot, add the chopped shallots, carrot and celery. Cook for 8-10 minutes, until the shallots start to caramelise.
Add the crushed garlic, bay leaf and thyme leaves and cook for another couple of minutes. Keep stirring, as garlic can burn very easily.
Add the miso paste and tamari sauce, stir to combine, then add the remaining cannellini beans and the creamy broth. Turn the heat down to a simmer and cook the stew for 20 minutes, until it has started to thicken.
Add the chopped cavolo nero, mix everything together and cook for another 5 minutes, until the cavolo nero has softened.
While the bean stew is simmering away, cook the mushrooms. Put the remaining oil into a frying pan and once it is hot, add the sliced mushrooms. Cook them on a medium heat for 10 minutes, until they start to brown around the edges and all the water has evaporated. Drizzle with tamari sauce and remove from the heat.
Serve the cannellini stew with the pan-fried mushrooms piled on top, a sprinkle of chopped parsley and a drizzle of extra virgin olive oil.