This recipe was inspired by Nori Croquante's Pleurotes crus à la crème d’avelines, poivre noir et aneth. Merci !
Eringi. They are cultivated "pleurotes". They don't look like wood pleurotes I knew in France. Well that's not the same variety, but even, the shape of mushrooms changes dramatically when they cultivate them.
I sliced them. A Murphy's law says : "Any recipe will require at least one ingredient you don't have in your kitchen.".