In a large pot or dutch oven over medium heat, place the olive oil.
Add the onions and season with a bit of salt, and then allow to cook down until transparent, stirring occasionally, about 5-7 minutes.
Add the garlic and stir just until fragrant.
Deglaze the pan with the wine.
Add the Lions' Mane Mushroom Crumble and allow everything to cook down together for another 5-7 minutes.
Add the mushrooms and toss well.
In a small bowl or mason jar, add the miso paste, soy sauce and mustard together. Top with 1/2 cup of boiling water and stir well. Add to the pot along with the fresh herbs and stir well. Allow everything to stew down together for another 10 minutes or so, adding additional water if the pot gets dry.
Toss in the greens and stir well.
Stir together the cornstarch in about 3-4 tablespoons of water to create a slurry. Add it to the pot and allow to come to a boil and thicken. You can add additional water if it gets too thick.
Finish by stirring in 2 tbsp of plant-based butter.