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 recipe has morphed from the original but the technique for the mushrooms comes from the blog, He Cooks, She Cooks, from a technique developed by Dave Arnold and Niles Noren at the International Culinary Center (NYC).