Title: Mushrooms with White Truffle Oil
Categories: Side Check
Yield: 4 Servings

1	lb	Fresh Portobello Mushrooms; stemmed, cleaned and thinly slic
3	oz	Unsalted Butter
4		Shallots; sliced
1	oz	Brandy
1	tb	White Truffle Oil
		Salt
		Pepper
1	bn	Butter Lettuce; separated into leaves, washed and dried

In a heavy skillet, melt butter over high heat. When butter is foaming, add mushrooms and shallots, shaking pan for about 3 minutes. Add cognac and season with salt and pepper. Set up a plate with lettuce leaves and place mushrooms in center. Immediately drizzle the mushrooms with white truffle oil and serve with crusty French bread.

Note: White truffle oil is available in gourmet shops.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

previous

next