Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
First-Course ServingsMedium
Published 2007
This dish takes its name from the fact that the mushrooms are sliced very thin, as though they were truffles. Oddly cutting the mushrooms this way also gives them a trufflelike flavor and aroma. If you are uncomfortable slicing this finely with a knife, use a plastic vegetable sheer, but be careful not to slice your fingers. If you can find them, use cremini mushrooms instead of white mushrooms.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe