Mushroom Cream Sauce

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

Yield:
4 servings

Ingredients
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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    I added some brandy and it added a touch of goodness
    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.
    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!
    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.
    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.
    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!
    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.
    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.
    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.
    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) :-)
    Sauce was very good as written but was excellent when I added chicken boullion and a little extra Marsala.
    i just love the creamy mushroom sauce with grilled chicken, it taste really good.
    i added cheese and balsamic vinegar. it is amazing!
    My husband loves cream sauces. He only requests this recipe when we eat cream sauce.
    This recipe was prettty good...I used it on four cheese ravioli that I bought at the store. The only thing that i noticed was that the sauce didn't thicken on its own. I would add a little bit flour or cornstarch to achieve the desired thickness.
    This sauce would go well over any pasta really. I threw in some petite peas with it and it was wonderful. I had difficulty getting the sauce to thicken till I added just a pinch of flour.
    My husband and I love having this sauce on top of chicken breast and bow tie pasta.
    If you love mushrooms, this is great. I used this sauce over pasta with chicken.
     

     
    Delicious!
    This sauce tasted sophisticated. It was smooth. Flavor? Mmmmm. Looked and tasted great. I felt I was in a fancy restaurant. I just wished I had doubled the recipe.
    This mushroom sauce is absolutely delicious! I used it along with the Chicken Marsala filling, but I think you can use it for other dishes as well. Portobello mushrooms are perfect for this as it has a meaty flavor. If you want the sauce to be less thick, you can also add some full cream milk along with the heavy cream. It also had an almost purple color due to the mushrooms.
    This sauce was delicious!!! We had it on the Chicken Marsala Rovioli and we'll have this again. It would be good on just chicken.
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