Prep the ingredients

• Chop the onion, garlic, ginger and mushrooms.
• Whisk the gochujang, miso, soy sauce, maple syrup, rice vinegar and plant-based milk into a smooth sauce.

Brown the mushrooms

• Heat the olive oil in a hot pan.
• Add the mushrooms and cook until golden and meaty, then push them to one side.

Cook the aromatics

• Add the onion, garlic and ginger to the pan and cook until fragrant and softened.

Simmer the beans in the sauce

• Add the butter beans and the sauce to the pan.
• Stir and let it thicken until glossy and creamy.

Serve

• Spoon the beans over rice.
• Top with chili crisp and serve with greens.