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Mushroom Cream Sauce

List of Ingredients




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

Recipe



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

NOTE: especially wonderful with Chicken Marsala Ravioli :)