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Roughly chop the mushrooms, keeping some pieces quite large. Mince the garlic.
Add a splash of olive oil to a frying pan on medium high heat. Add the mushrooms and a good pinch of flaky sea salt, and cook for about 5-6 minutes until caramelised.
Add the garlic and another splash of olive oil if needed, and sauté for another 2 minutes until the garlic is fragrant.
Pour the beans and their stock into a pot or deep pan. Simmer on medium heat until softened, adding more water if needed.
Add the tahini, cumin, smoked paprika, and plenty of salt and pepper to the beans.
Add the baby spinach and cook for a few minutes until wilted. The beans should be creamy and saucy, so add more water and tahini as needed.
Ladle the beans into bowls and top with the caramelised mushrooms.
Finish with a drizzle of tahini, harissa, and your choice of extra toppings.