Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh Portobello Mushrooms; 1 tb White Truffle Oil
-stemmed, cleaned and thinly Salt
-sliced Pepper
3 oz Unsalted Butter 1 bn Butter Lettuce; separated
4 Shallots; sliced -into leaves, washed and
1 oz Brandy -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
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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