Mushrooms With White Truffle Oil

To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

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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