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: 25 min
- Prep: 25 min
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
- 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.