In a medium pan, heat olive oil over medium-high heat and then add mushrooms. Saute for 5 minutes, stirring as they release their water and brown. Remove and set aside but don't clean out the pan.

Add some more olive oil and saute the onion for 2 minutes until beginning to soften. Add garlic and saute 2 minutes more.

Add the cashew cream, water, bouillon, soy sauce, and herbs de Provence and stir. Then add spinach and cook down until reduced in size and wilted into the sauce.

Add drained butter beans to the pan and gently stir. Taste and adjust seasoning as needed and let simmer on medium-low heat for 2 minutes.

Finally, add the mushrooms back in and top with more herbs de Provence and optional vegan parmesan and fresh parsley. Serve over rice or mashed potatoes!