This is an amazing fusion of flavours and textures. Fresh and zingy, but  also earthy and satisfying. It can be served hot or cold. The pickle will keep for a week in the fridge. It’s really worth using smoked sea salt if you have it.

For the onion pickle:

300ml  Japanese Rice Vinegar

3 tbs golden caster sugar

6 black peppercorns

1 tbsp salt

1 small red onion, peeled and very thinly sliced

For the velouté:

700g jar  large/queen butter beans

50g extra virgin olive

1 tbsp lemon juice

Finely grated zest of ½ lemon

3 pinches dried lemon powder (optional)

(smoked) sea salt and pepper

For the mushrooms:

150g mixed mushrooms such as oyster/girolles/shitake, cleaned and cut into even sized slices

Olive oil

20g (Vegan) butter

1 bay leaf

To serve:

1 tbsp pumpkin seeds

30g curly parsley, chopped

To make the pickle: 

• Put the onion rings in a sieve over a bowl. Fill and boil a kettle, then pour over the onion. Allow to steep for 4 minutes, then drain the onions and allow to cool for 10 minutes. Place in a 500g glass (Kilner) jar.  Meanwhile, put the vinegar, sugar, peppercorns and salt in a pan and bring to the boil, stirring so that the salt and sugar dissolve.  Allow to simmer for a minute, then pour over the onions. Seal the lid and allow to steep for at least 2 hours

To make the velouté:

• Put the beans in a blender with their liquid along with the olive oil, lemon juice and zest, and the lemon powder. Blitz until velvety smooth – you may need to add some more water. Season to taste, and gently heat through in a pan, if serving warm. Set aside

 To make the mushrooms/garnish:

• Dry fry the pumpkin seeds in a frying pan until golden. Remove from pan and set aside. In the same pan, heat a teaspoon of olive oil with the bay leaf and the butter over a high heat, then add the mushrooms. Fry for 4-5 minutes until the mushrooms are browned. Lift out of the pan and remove the bay leaf

To serve:

• Divide the mushrooms between four soup bowls. Pout over the velouté, then top with a few  pickled onions, the toasted seeds and finally, the parsley. Serve immediately