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Roughly chop the mushrooms, I like to keep 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 flakey sea salt, and cook for about 5-6 mins, until caramelised. Add the garlic and another splash of olive oil if they are looking a bit dry, and saute for another 2 mins until the garlic is fragrant.
Meanwhile, prepare the beans. Pour the beans and their stock into a pot or deep pan. Simmer on medium heat until softened (this will take longer for some tinned beans and less time for jarred beans), adding more water if needed. Add the tahini cumin, smoked paprika and plenty of salt and pepper. When the beans have softened, add the baby spinach and cook for a few minutes until wilted. The beans should be creamy and saucy, not dry, so add more water and tahini as needed.
To serve, ladle the beans into bowls and top with the mushrooms. Finish with another drizzle of tahini, some harissa and whatever extra toppings you like.