Mushroom Cream Sauce

By á-170456

Ingredients

• 2 tablespoons unsalted butter
• 2 garlic cloves finely minced
• 5 sage leaves
• Salt to taste
• Freshly-ground black pepper to taste
• 6 ounces portobello mushrooms sliced
• 1 cup heavy cream
• 1/2 leek roughly chopped

Details

Servings 4

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 (see recipe).

This recipe yields 4 servings.