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Recipe courtesy of Biltmore Hotel

Pinot Noir, Chanterelle, and Fresh Truffle Sauce

  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    74
    Total Fat
    0
    Saturated Fat
    0
    Carbohydrates
    10
    Dietary Fiber
    5
    Sugar
    2
    Protein
    3
    Cholesterol
    0
    Sodium
    402
  • Total: 30 min
  • Prep: 30 min
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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

  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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Biltmore Hotel, Miami, FL

Show: The Best Of
Episode: Brunch

Categories:

European Recipes French Recipes Sauce Recipes Shallot Recipes Mushroom Main Dish New Year's Sauteing Recipes Gluten Free High Fiber

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1 Review
Add Your Review

youngturk

No, I didn't have any truffle and probably shouldn't be reviewing the recipe, but I did want to mention that this recipe is very hard to follow for the home cook. "Proper consistency?" Saute at what temperature? Things like that are missing, but still, the order helps. I included a bit of beef stock before the wine and that helped the final consistency be a little more liquid-y, less like a clump of sauteed mushrooms. Be sure your pan is at medium heat, at least, before doing the wine or the mushrooms will just soak up all the wine and the alcohol won't cook off properly. A nice sauce in the end, but maybe not the best use for chanterelles, which I still think is a cream sauce.

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