Sage Cream Sauce

By CheeseDiva

Ingredients

• 1 1/2 1 1/2 1/2 tablespoons butter
• 1/4 1/4 1/4 cup chopped pecans
• 1/3 1/3 1/3 cup finely chopped shallots
• 1 1/2 1 1/2 1 1/2 chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
• 3/4 3/4 3/4 cup dry white wine
• 2/3 2/3 2/3 cup whipping cream
• 1/4 1/4 1/4 cup (1/2 stick) butter
• 1/2 1/2 1/2 cup chopped shallots
• 12 12 12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
• 1 1/4 1 1/4 1/4 cups dry vermouth or dry white wine
• 3/4 3/4 3/4 cup whipping cream
• 1 1/2 1 1/2 1/2 tablespoons chopped fresh sage

Details

Adapted from allrecipes.com

Preparation

Step 1

Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper.