| 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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