Creamy Mushroom Sauce

By GratefulSea

This is from Tyler Florence, the Food Network.

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

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.