- 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
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, add truffle and correct the seasoning with salt and pepper.