Cut the shallot, grate the garlic cloves, cut the dill and tear apart the mushrooms.

In a pot, add half of the oil and fry the mushrooms on a medium heat, until golden.

Then add the shallots and garlic with the remaining oil and sauté for a couple more minutes.

Season with salt and pepper, and deglaze the pot, with a white wine and scrap the bottom of the pan with a wooden spoon.

Let the wine evaporate for 2-3 minutes, then optionally keep some of the mushrooms on the side, to garnish the dishes.

Back into the pot, add the beans, nutritional yeast, oregano, chili flakes, bay leaf and the stock. Let it come to boil, then reduce the heat to simmer for 10-15 minutes, stirring occasionally.

In the meantime, in a bowl, combine the lemon juice with the tahini along with some broth from the soup and let it aside.

Take 2-3 ladles of the soup, add then in a blender and blend until the soup is smooth.

Add the blended soup and tahini mixture back into the soup, along with the fresh dill and taste test to adjust the seasoning if needed.

Serve in bowls, along with the mushrooms you kept on the side, some (pumpkin seed) oil and bread.