Mushroom Cream Sauce

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2		Garlic cloves - finely minced
5		Sage leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
6 oz	170g	Portobello mushrooms - sliced
1 cup	237ml	Heavy cream
1/2		Leek - roughly chopped

Recipe Instructions

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 (see recipe).

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A21) - from the TV FOOD NETWORK

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