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Roast the Mushrooms: Tear the oyster mushrooms into small pieces, toss with soy sauce, maple syrup, and sesame oil. Roast on a lined baking tray at 190°C for 25 minutes, stirring halfway.
Make the Base: Peel and slice the shallots, grate the garlic and ginger. In a pan, melt butter and cook shallots for 5 minutes. Add garlic and ginger, cook for 2 minutes. In a bowl, whisk miso, tahini, rice wine vinegar, smoked paprika, and veg stock. Add to the pan with butterbeans and their juices. Simmer for 5 minutes until thick and creamy.
Prepare the Salad: Smash the cucumber with the back of a knife or rolling pin, scoop out the seeds, and roughly chop into 2cm pieces. Slice the spring onions. Mix with the rest of the salad ingredients.
Finish and Serve: Finely chop the chives. Top the butterbeans with roasted mushrooms and cucumber salad. Scatter with chives, sesame seeds, and drizzle with crispy chilli oil.