Mushroom Cream Sauce

Total Time:
15 min
5 min
10 min

4 servings


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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4.7 21
I added some brandy and it added a touch of goodness item not reviewed by moderator and published
Quite yummy. I added a teaspoon of cornstarch to thicken and started cooking the leeks before adding the cream. Added about 1/4 cup of grated parmesan too. I also swirled in some sliced prosciutto for a little extra something - served with the mushroom ravioli from Trader Joes. I have a bit extra and am excited to try on something else. Quite a versatile sauce, would be great on steak too. item not reviewed by moderator and published
Easy, fast, and delicious. I did add a teaspoon of flour which i stirred in during the last minute or two of sauteeing the mushrooms. I also used half and half instead of cream which worked fine. I tossed it with some store bought ravioli and topped with Parmesan. I'll definitely be using this recipe again! item not reviewed by moderator and published
Made this sauce to go with the Chicken Marsala Ravioli I made. I used a little regular yellow onion because I don't tend to keep leeks on hand. I also added about 1/4 cup of fresh grated Parmesan cheese. I think it gave the sauce a really good flavor. We'll be making this sauce and ravioli again and again. item not reviewed by moderator and published
What an excellent sauce! I added a few things to it and changed a few things around (almost doubling: no sage leaves so I used 1.5 tsp of ground sage & 1 bay leaf. I used 1 can of sliced mushrooms (6 oz, 1 pint of heavy cream, 4 cloves of garlic, 1/2 leek and 1/2 cup of chopped onions. Took pan off stove and added some corn starch to thicken quicker. Came out perfectly! Seasoned with salt and pepper. I can't wait to put this on top of steaks, london broil, chicken breast, etc. This time I put it over fresh pasta. item not reviewed by moderator and published
I served this tonight with some potato gnocchi for my family. it was perfect! not too heavy, and complemented the gnocchi very well. super easy recipe. thanks! item not reviewed by moderator and published
I too, thought it was a bit watery, but that's easy to fix with reducing the sauce or adding some flour. Overall it was very tasty. I used cremini mushrooms which are just baby portabello's and loved the taste of the leek. You might want to double the recipe if you have more than three people to feed. item not reviewed by moderator and published
Mushroom sauce was amazing, making ravioli even with Won Ton wrappers was labor intensive......gave the kids a jarred red sauce and we had the mushroom sauce it was good but after making 24 raviolis I was over it plus we had homework going on......I still have more than 1/2 of the chicken mixture which I made before my 10 year olds bowling league after school.......a weekend project, maybe. Way too much work for a weeknight with kids. item not reviewed by moderator and published
I made this sauce with "Potato Gnocchi" by Michael Chiarello (if you want to search for it). It was excellent. It's a rich sauce, so the gnocchi only needed a little. I used porcini mushrooms instead of portobellos and used a little Wondra to help thicken the sauce. item not reviewed by moderator and published
I added onions instead of leeks b/c they are in the same family, but onions are stronger! I wanted a stronger onion flavor b/c i added marsala wine - which is sweet. I needed that balance. It was really delicious. I ended up pouring this sauce over chicken (sauteed in shallots, garlic, EVOO) and a piece puff pastry. It was amazing! I'll be using this as my mushroom cream sauce over and over. I am interested in what this will taste like when nutmeg is added.... Maybe i'll try that next! ((also, if you do add onions instead of leeks, add them in with the mushrooms so they get enough cook time) :-) item not reviewed by moderator and published

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