In a large, thick-bottomed pot over medium heat, warm the olive oil.

Add the onion and garlic and cook until lightly browned, 5 to 10 minutes.

Lift the soaked porcini mushrooms out of the soaking water and chop into ½-inch pieces. Add to the pot and stir.

Gently break the maitake mushrooms into wedges and add to the pot. Stir gently and cook for about 5 minutes.

Strain the porcini soaking water through a fine-mesh strainer or coffee filter. Do this slowly, as any sand particles will settle on the bottom of the bowl.

Add the miso and thyme to the pot and stir, then add the beans, bean-cooking liquid, and porcini-soaking water. Add more water if necessary to cover the contents of the pot.

Bring to a slow boil, then reduce heat to a simmer.

Wash the chard and cut out the white stems. Cut the green leaves into 1-inch pieces, then slice the chard stems into 1-inch pieces.

Add the cut chard leaves and stems to the pot and simmer until softened, about 30 minutes. Season with salt and pepper.

Add the chopped parsley, then stir in the Mushroom Alchemy. At this point, the beans should barely be covered with liquid that should be rich and nicely coat a spoon. Taste and adjust seasonings.

Serve as a side dish or a main course. This stew can be served over cooked pasta like rigatoni or paccheri or over a toasted slice of levain or sourdough bread. Finish with good olive oil and a good grating of Parmigiano Reggiano.