Mushroom Cream Sauce

Ingredients

• 2  garlic cloves finely minced
• 1 cup heavy cream 
• 0.5  leek roughly chopped
• 6 ounces portabello mushrooms sliced
• 5  sage leaves chopped
• 4 servings salt and pepper to taste
• 2 tablespoons butter unsalted

Equipment

• frying pan
• stove

Directions

1. Melt butter in a saute pan over low heat.
2. Add garlic and sage. Season with salt and pepper.
3. Add the mushrooms, cook 5 minutes until slightly softened.
4. 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.