Mushrooms With White Truffle Oilside dishes 1 lb fresh portobello mushrooms; stemmed, cleaned and thin 3 oz unsalted butter 4 shallots; sliced 1 oz brandy 1 tablespoon white truffle oil 1 salt 1 pepper 1 bunch butter lettuce; separated into leaves, wa 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 |
