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Add a photoServings: 4
Ingredients
- 1 lb Fresh Portobello Mushrooms, stemmed, cleaned and thinly sliced
- 3 ounce Unsalted Butter
- 4 x Shallots, sliced
- 1 ounce Brandy
- 1 Tbsp. White Truffle Oil
- Â Â Salt
- Â Â Pepper
- 1 bn Butter Lettuce, separated into leaves, washed and dry
Directions
- In a heavy skillet, heat butter over high heat. When butter is foaming, add in mushrooms and shallots, shaking pan for about 3 min. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 184 | 80% |
| Total Fat 20.91g | 26% |
| Saturated Fat 11.43g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 11mg | 0% |
| Potassium 609mg | 17% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.28g | 2% |
| Protein 3.34g | 5% |
