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

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Instructions

1. 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.