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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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4|
|Calories from Fat: 160 (67%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 45.2mg||14 %|
|Sodium 25.8mg||1 %|
|Potassium 1042mg||27 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 11.9g|
|Protein 5.7g||8 %|
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Calories per serving: 240
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