Total Time
Prep 15 mins
Cook 12 mins

Ingredients Nutrition


  1. Melt the butter in a sauté pan.
  2. Add the mushrooms, shallot puree, peppercorns, and bay leaves.
  3. Reduce the mixture over high heat for about 2 minutes.
  4. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.
  5. In another sauté pan, add Madeira wine to 3 tablespoons of truffles.
  6. Reduce over high heat for 2 to 3 minutes.
  7. Puree raspberries.
  8. Strain the Puree raspberries into the truffles and wine, then reduce it to a smooth consistency.
  9. **At this time, if you have selected the optional ingredients, you should add the lemon juice and brandy.
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