White Bean and Mushroom Cassoulet from Fiid and Wine. This definitely tastes like a cassoulet, and we enjoyed it a lot. It is a bit salty as made—we'd cut the salt back by 1/2 tbsp. They do say to bake it until most liquid has evaporated, but be careful to leave a little—our was just a bit dry. It still gets a 4!
No comments:
Post a Comment