Pinot Noir, Chanterelle, And Fresh Truffle Sauce
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
54
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 clove
Garlic (finely minced)230 g
Chanterelle Mushrooms110 g
Pinot Noir230 g
Glace (demi-)1
SaltDirections:
1
Saute shallots, garlic, and chanterelle mushrooms in a little butter
2
Add Pinot Noir, and reduce to a syrupy consistency
3
Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper