Miso cannellini bean purée with mushrooms and kale

200g wild mushrooms, torn or sliced

1 small bunch of cavolo nero kale, stalks removed

small bunch fresh coriander leaves, chopped

1 shallot, sliced thinly

1 clove garlic, sliced thinly

Sea salt and black pepper

For the white bean purée:

1 tin cannellini beans, drained and rinsed

juice of 1 lime

1 clove garlic, minced

1 heaped tsp miso paste

2 tbsp tahini