Portobello Mushrooms in Cream Sauce

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
1/2 leek, roughly chopped

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 and heat slowly.
When the sauce has reached a velvety smooth consistency, remove from stove.
Stir in leek and serve immediately.

Yield: 4 servings