Peel and slice the onion and mushrooms. Add the oil to a very large pan and heat over a medium heat. Add the onions and garlic, and after about 5 minutes, add the mushrooms.
Cook the mushrooms for a further 5 minutes, until cooked all the way through. Add the tomato puree, paprika and white wine. Stir well and then add the drained butter beans.
Simmer gently, then add the dairy-free cream and parsley. Serve with a green salad, plain boiled rice or jacket potatoes.