- 4
0/5
(0 Votes)
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
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.
You'll also love
-
Stefado - (Beef And Onion Stew) 0/5 (0 Votes) -
Sea Hag Clam Chowder 3/5 (10 Votes)
You'll also love
-
Champagne Blushed Melon Soup 0/5 (0 Votes) -
Veal Medallions With Mushrooms,... 0/5 (0 Votes)