Friday, January 6, 2012

Mushroom Cream Sauce

This is a rich sauce. I served it over green beans for Thanksgiving. I think it would also be delicious over baked chicken breast. The photo is a little sad, my mom took a photo of it after we had all gotten some. This sauce is actually very pretty although it is mostly white.

So good you cannot wait for the photo!


2 tablespoons unsalted butter * 2 garlic cloves, finely minced
5 sage leaves
2 cloves of garlic finely minced
Salt and pepper, to taste
Cooking sherry, to taste
6 ounces Portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, thinly sliced chopped
Parmesan to taste

Melt butter in a sauté 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, add leeks, and heat slowly. Add a little bit of cooking sherry to taste. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in parmesan and serve.

* I found this recipe at

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