Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.