Butter beans and mushrooms

I had some porcini mushrooms languishing in the fridge (in a jar, not the dried ones) so I thought I'd use them up.  Mixed with some field mushrooms, and butter beans this was a very satisfying vegan dinner, served with crispy roast potatoes

Potatoes
Olive oil
Onion
Garlic
Rosemary
mushrooms (field)
porcini
white wine
lettuce
avocado oil

1.  Dice potatoes and roast in olive oil, for about 45 minutes.
2.  Sweat chopped onion and crushed garlic in olive oil, add sliced mushrooms and porcini mushrooms, stir until a bit soft.
3.  Add a spinkle of chopped rosemary and a glass of white wine, simmer.
4.  Add a drained, rinsed tin of butter beans and simmer a little, until the sauce is the right consistency.  Keep warm until potatoes are done.
5.  Simple salad of kos leaves drizzled with avocado oil.
6.  Serve, scoff

Simple, cheap, easy ...