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Dice a shallot, peel and mince garlic cloves and chop mushrooms.
To a frying pan or pot on medium heat, add the olive oil and diced shallots and stir often, until translucent.
Add the minced garlic, then stir well. Add the chopped mushrooms, continuing to stir often.
Wash and chop kale and cilantro.
Drain and rinse two cans of butter beans. Set aside ⅔ cup of butter beans, which will be blended into the sauce.
Add cashews, ⅔ cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast and water to a blender and blend until smooth and creamy.
Add kale, butter beans, half of the chopped cilantro (saving the other half to serve) and the miso sauce to the pan with the sautéed mushrooms.
Let simmer for a few minutes, stirring occasionally, until it thickens (adding a bit more water to loosen if it thickens too much).
Remove from heat then serve with toasted bread, top with the remaining chopped cilantro and enjoy!