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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By yogamamas_6898007
Sherman Oaks, CA
on November 10, 2011
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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.
By osirusthecat_76...
Sausalito, CA
on November 09, 2011
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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!
By amb8402
NJ
on June 04, 2011
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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.
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