Wipe and trim the 700 g closed cup mushrooms, then halve or quarter any large mushrooms.

Heat 1 tablespoon olive oil in the large Dutch oven over high heat, then brown the mushrooms in batches until deeply golden.

Season the browned mushrooms with salt and black pepper, then transfer them to a bowl temporarily.

Add the remaining 1 tablespoon olive oil to the Dutch oven, then cook the 10 halved shallots and 2 chopped carrots for 8 minutes.

Stir in the 3 chopped garlic cloves and cook for 1 minute until fragrant.

Add the 1.5 tablespoons tomato purée and 1.5 tablespoons red miso paste, then cook for 2 minutes while stirring.

Pour in the 240 ml vegan-friendly red wine and scrape the bottom of the Dutch oven to loosen browned bits.

Add the 360 ml vegetable stock, 3 thyme sprigs, and 3 bay leaves, then return the browned mushrooms to the Dutch oven.

Bring the bourguignon to a simmer, then cook uncovered over low heat for 30 minutes until the sauce is reduced and vegetables are tender.

Stir in the 1 teaspoon maple syrup if desired, then remove and discard the thyme sprigs and bay leaves.

Drain and rinse the 3 tins of butter beans, then warm them in a separate pot over medium-low heat for 5 minutes.

Add the lemon juice and 4 tablespoons nutritional yeast to the warm butter beans, then mash until creamy with some texture remaining.

Divide the butter bean mash between 4 bowls, then spoon the mushroom miso bourguignon over it.

Garnish with the chopped fresh parsley, then serve with sliced baguette.