Instructions

1. Finely chop the mushrooms, garlic and onion.
2. Heat the oil in a pan, then sauté the chopped onion, garlic and mushroom until soft. Add the rosemary, thyme and yeast flakes. Stir for a minute, then remove the pan from the stove and drain the liquid through a strainer.
3. Spoon half of the mixture into a blender, add the drained beans, parsley and lemon juice, thenblitz until you get a lightly textured cream.
4. Mix this puree with the chopped hazelnuts and remaining mushroom mixture. Season with salt and pepper to your taste.
5. Chill for at least one hour before serving.
6. Store in the fridge and consume it within a week or so.