OK, just brought home one bunch for the two of us to have with ribeyes. I don’t have any truffle oil or anything fancy. What do I do? Steam and brown some butter? What’s your favorite “on the fly” way to prepare the white beauties?
Brown butter, mmmmmm, that’s a good idea!!!
Blanc em. It’ll keep the crispness. BUt if you want ot steam em, we used to dip them in japanese Mayo (slightly sweet). Pretty tasty stuff
OK, blanched with some brown butter and maybe shaved Parmesan (good stuff). The '96 Ch. Lanessan is a little funky upon opening.
Good ribeyes from Haedrich’s Tip Top Meats in Carlsbad.