Pinot Noir, Chanterelle, and Fresh Truffle Sauce

Name: Pinot Noir, Chanterelle, and Fresh Truffle Sauce
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 shallot, finely minced; 1 clove garlic, finely minced; 8 ounces Chanterelle mushrooms; 4 ounces Pinot Noir; 8 ounces demi-glace; Salt and pepper, to taste; 1/2 ounce fresh black truffle

Getting reviews...

Total: 30 min

Prep: 30 min

Yield: 4 servings

Total: 30 min

Prep: 30 min

Yield: 4 servings

Ingredients

Deselect All

1 shallot, finely minced

1 clove garlic, finely minced

8 ounces Chanterelle mushrooms

4 ounces Pinot Noir

8 ounces demi-glace

Salt and pepper, to taste

1/2 ounce fresh black truffle

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.