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CATEGORY CUISINE TAG YIELD
French Cyberealm, Kooknet, Side dishes 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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