Ingredients
Rosemary
Lavender
pepper
butter
B;ack truffle oil
water
portabella mushrooms
sweet onion
pinch of flor de sel.
Preparation
Thinly slice a half a large sweet onion. Slice enough mushrooms to fill about 3 cups. Saute the onions and mushrooms in a heavy pot in about a tablespoon of butter. Add pepper. Once sauted, add enough hot water about 1 inch above the mushroom and onions. Add 3 to 4 tablespoons of lavender and 2 tablespoons of chopped rosemary. Add 1 Tablespoon of Black truffle oil and pinch of Flor de sel. Cook on low till mushrooms and onions are cooked.
