These boiled, then fried, mushrooms are intense and delicious. We love them with our Cassoulet beans but Alubia Blanca, Ayocote Blanco, Flageolet or Marcella beans would all be great.
You can also chop them up finer and use them in lots of other dishes. A taco with just the mushrooms and some cheese would be terrific.
The technique for the mushrooms comes from the blog, He Cooks, She Cooks. It’s not intuitive, doesn’t make much sense and yet it’s the most sublime technique for button mushrooms.
