Pinot Noir, Chanterelle, And Fresh Truffle Sauce
- 1 shallot minced fine
- 1 garlic clove minced fine
- 8 ounces fresh chanterelle mushrooms cleaned, trimmed
- 1 tablespoon butter
- 4 ounces Pinot Noir
- 8 ounces demi-glace
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 ounce black truffle
Saute the shallots, the garlic, and the mushrooms in the butter. Add the wine and reduce the mixture to a syrupy consistency.
Add the demi-glace and simmer until the sauce has reached the correct consistency. It should be thickened without being gloppy.
Check for seasoning and add salt and pepper to taste. Garnish the finished sauce with the shaved black truffle.
This recipe yields ?? servings.