Brandy Truffled Mushrooms And Truffle Hounds
Mushrooms are such strange little things. There are so many kinds and some are really good and some are really deadly.
We've joined a hunting club and we did that so as not to kill anyone we love (or just barely know but decided to feed) with food kindness.
This is the land of the Morel, Porcini, Chanterelle, Matsutake and white truffles. I wish I had a pig (not really) but am happy to have a little white terrier mix to train. I have some big labs and an ancient beagle too, but they would eat them first. Trixie would make a good truffle dog!
These mushrooms were successfully hunted at Albertson's. I recommend some stealthy moves in the produce section for bagging the little suckers. I also recommend you don't bring the dogs.
The Brandy was bagged next door at the liquor store. Just be over 21 and you need no stealthy moves, just cash and in my case, now that they all know what I'm up too, recipes.
- 16 oz mushrooms-sliced
- 2 tbsp olive oil
- 1 tbsp white truffle oil (black Is okay but I live in Oregon)
- 1 tbsp sea salt
- 1 tbsp freshly cracked black pepper
- 2 tbsp brandy
- 1 tsp fresh thyme, chopped fine
Start with a nice heavy bottom sauté pan. Get it very hot and add the oil.
Put the mushrooms in the pan and saute on med-high heat flipping them over occasionally.
After approx 4 minutes, add the salt and pepper.
Cook an additional 3-4 minutes.
Add the brandy and thyme, be careful, the Brandy is FLAMABLE. If it catches fire just let it burn out, no harm, no foul, unless you set something else on fire, like yourself.
