Mushroom Cream Sauce

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

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.