First, clean your girolles REAL WELL, and while keeping them dry (you don’t ever want them to soak). You can do this by scraping them with a small knife or by dunking them in water for a few seconds and draining + drying them right away.

Melt the butter in a large pan over a medium heat and fry the mushrooms until browned - roughly 5 minutes. Once brown, add the onions and thyme leaves and cook for 8-10 minutes until the onion has softened, stirring often. Add salt only at the end of this step - this ensures mushrooms stay tender! (We want them to fry, not braise.)

Add the garlic and cook for a further minute until fragrant.

Turn the heat up to high and add the wine. Reduce until there is virtually no liquid in the mixture left.

Reduce the heat back to medium and stir through the beans with their bean stock.

Keep cooking until the beanotto™ has reduced into a similar, creamy consistency to a risotto. If it looks a little dry, swill the empty bean jar with water and pour that in too.

Just before serving, add a dollop of creme fraiche, grated parmesan, chopped parsley and a few cracks of black pepper. Give everything a stir until combined. Check seasoning.

Serve with extra black pepper, a drizzle of olive oil and some extra parmesan and parsley, if you like.