Mushroom Cream Sauce

Name: Mushroom Cream Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: european
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

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Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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.