Mushroom Cream Sauce

• 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.
2. Add garlic and sage.
3. Season with salt and pepper.
4. Add the mushrooms, cook 5 minutes until slightly softened.
5. Pour in cream and heat slowly.
6. When the sauce has reached a velvety smooth consistency, remove from stove.
7. Stir in leek and serve immediately with chicken Marsala ravioli.

unsalted butter, garlic, sage, salt, portobello mushrooms, heavy cream

Taken from www.foodnetwork.com/recipes/tyler-florence/mushroom-cream-sauce-recipe.html (may not work)