| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Side dishes, Kooknet, Cyberealm | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh Portobello Mushrooms; stemmed, cleaned and thinly sliced |
| 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 |
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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