Recipe courtesy of Biltmore Hotel

Pinot Noir, Chanterelle, and Fresh Truffle Sauce

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. 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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