Mushroom Cream Sauce

PRE-STORY: This goes with the Chicken Marsala Ravioli's.

DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Mushroom Cream Sauce, Tyler Florence
PREP TIME: ~5 minutes - this is just for the sauce, add time to make the pasta and filling! COOK TIME: 10 minutes

I doubled the recipe based on recommendations on the Food Network site. The recipe below is the original amounts.

• 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 (I used half and half)
• 1/2 leek, roughly chopped

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.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

Calories: Unknown

RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)

Just Tri! The average home cook can make this

SERVED WITH:
Chicken Marsala Ravioli, Basic Pasta Dough, and Wegman's Garlic Bread,

FINAL NOTES:
If I were to make this again, I'd add some recontituted dried mushrooms and used some of the liquid for more flavor. I also would not try the half and half, it did not thicken up like I would have liked. Or, at a minimum, I would have thickened with flour or corn starch.