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.
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