Recipe - Mushrooms With White Truffle Oil

1 pound Fresh Portobello Mushrooms;
stemmed, cleaned and thinly
cut or sliced up
3 ounce Unsalted Butter
4 Shallots; cut or sliced up
1 ounce Brandy
1 tablespoon White Truffle Oil
Salt
Pepper
1 bn Butter Lettuce; separated
into leaves, washed and
dried

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
KookNet: The Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini