half a pound of the biggest mushroom you can find (like a miatake)

2 tablespoons miso (the good sh*t)

1 tablespoon of cider vinegar

1 tablespoon maple syrup

2 cups of white cannelinni beans

1 cup of vegetable stock

1/2 cup of diced fennel

1 cup of rinsed and sliced leek

5 cloves of garlic (yes five), sliced

1 lemon

1 tablespoon of grainy mustard

1 cup of kale, chopped

2  tablespoons of chopped parsley

1. In a skillet on high heat, sear that meaty-ass mushroom until caramelized and delicious. place it on a plate to marinate. in a small mixing bowl combine the miso, maple syrup and cider vinegar and brush in on the mushroom - be sure to cover every inch! 

2. in a pot on medium heat, add in enough oil to cover the bottom along with diced fennel, sliced garlic & leeks. season with a bit of salt and stir them until aromatic and translucent. 

3. add in your white beans and vegetable stock and keep stirring until the broth reduces by half. toss in your kale, parsley and grainy mustard and stir it all together. you're ready to go! hit it with a bit of fresh squeezed lemon.

4. in a shallow bowl, add in braised beans and top with your miso mushroom (feel free to slice it if you like) and some zest of lemon. CHEFS KISS FRIENDS