Mushrooms with white truffle oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh Portobello Mushrooms; stemmed, cleaned and thinly sliced |
| 3 | ounces | Unsalted Butter |
| 4 | Shallots; sliced | |
| 1 | ounce | Brandy |
| 1 | tablespoon | White Truffle Oil |
| Salt | ||
| Pepper | ||
| 1 | bunch | Butter Lettuce; separated into leaves, washed and dried |
Directions
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