Pinot Noir, Chanterelle, and Fresh Truffle Sauce

Total Time:
30 min
Prep:
30 min

Yield:
4 servings

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
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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