Rate this recipe
4.5/5
(15 Votes)
Ingredients
- 2 Tablespoons unsalted butter
- 2 garlic cloves, finely minced
- 5 sage leaves, chopped
- Salt and pepper, to taste
- 6 ounces portobello mushrooms, sliced
- 1 cup heavy cream
- 1/2 leek, roughly chopped
Details
Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from foodnetwork.com
Preparation
Step 1
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper.
Add the mushrooms, cook 5 minutes until slightly softened.
Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove.
Stir in leek and serve immediately with chicken Marsala ravioli.
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