| 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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