Recipe courtesy of Biltmore Hotel
Show: The Best Of
Episode: Brunch
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Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency and correct the seasoning with salt and pepper. Garnish with shaved truffle.

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