Mushroom Cream Sauce

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.