2 tablespoons butter
2 garlic cloves, peeled, finely minced
5 sage leaves
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, cleaned, roughly chopped

Melt butter in a saute 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.

Serves 4
Other Sauces