Pinot Noir, Chanterelle, and Fresh Truffle Sauce

• 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

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.

shallot, clove garlic, chanterelle mushrooms, salt, fresh black truffle

Taken from www.foodnetwork.com/recipes/pinot-noir-chanterelle-and-fresh-truffle-sauce-recipe2.html (may not work)