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Mushrooms with white truffle oil

Yield: 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

Instructions:

-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 Kook-Net: The Shadow Zone IV - Stinson Beach CA

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