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Ingredientes
- 2 Tbsp. unsalted butter
- 2 x garlic cloves finely chopped
- 5 x sage leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 ounce portobello mushrooms sliced
- 1 c. heavy cream
- 1/2 x leek roughly minced
Direcciones
- Heat butter in a saute/fry pan over low heat. Add in garlic and sage. Season with salt and pepper. Add in the mushrooms, cook 5 min till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 149 | 89% |
| Total Fat 16.95g | 21% |
| Saturated Fat 10.57g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 15mg | 1% |
| Potassium 230mg | 7% |
| Total Carbs 3.41g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.81g | 1% |
| Protein 1.79g | 3% |
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