Recipe courtesy of Biltmore Hotel
Show: The Best Of
Episode: Buffets
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Total:
25 min
Prep:
25 min
Yield:
4 servings

Ingredients

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

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