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View Full PageIngredients
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
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
Directions
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.
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.
The Cook:
Carol Jancsi
Keywords: portobello mushrooms, leeks
Category: Sides
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #579 was added on April 05, 2012 by deebeeeff and last updated on November 04, 2021.
Category: Sides
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #579 was added on April 05, 2012 by deebeeeff and last updated on November 04, 2021.
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