Mushrooms With White Truffle Oil Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh Portobello Mushrooms, stemmed, cleaned and thinly sliced
3 ounce: Unsalted Butter,
4: Shallots, sliced
1 ounce: Brandy,
1 tbsp: White Truffle Oil,
Salt,
Pepper,
1 bunch: Butter Lettuce, separated into leaves, washed and dried
Directions:
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
Source from luhu.jp
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
Source from luhu.jp