Mushroom Cream Sauce

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings

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
Directions

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.


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    This recipe is featured in:

    Fall Weeknight Dinners