Time: 5 min.
Complexity: easily
Servings: 4

This flavorful creamy sauce with portobello mushrooms and tender leeks comes together in minutes and is perfect not only for chicken ravioli, as Tyler Florence serves it, but also for rice, pasta, or even grilled steak. Serve hot.

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 5 chopped sage leaves
• Salt and pepper to taste
• 170 g portobello mushrooms, thinly sliced
• 1 cup heavy cream
• Half a leek, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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portobello mushrooms, leeks, cream, sage

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Preparation:

Step 1
• Melt the butter in a frying pan over low heat. Add the garlic and sage. Season with salt and pepper. Add the mushrooms and sauté for 5 minutes, until slightly softened.
Step 2
• Pour in the cream and heat slowly. When the sauce reaches a velvety, smooth consistency, remove from the heat. Add the leeks and serve immediately with the Chicken Marsala ravioli.

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