This is a rich sauce. I serve it over green beans for Thanksgiving, in place of the more traditional casserole. I think it would also be delicious over baked chicken breast. You could eliminate the sherry, but it really won’t be the same. It gives a lovely perfume, and the alcohol cooks away.
|So good you cannot wait for the photo!|
2 tablespoons unsalted butter * 2 garlic cloves, finely minced
5 sage leaves
2 cloves of garlic finely minced
Salt and pepper, to taste
Sherry, to taste
6 ounces mushrooms, sliced (I used crimini)
1 cup heavy cream
1/2 leek, thinly sliced
Parmesan to taste
Melt butter in a sauté pan over low heat. Add garlic and sage. Season with salt and pepper. Add the leeks and mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. Add a little bit of sherry to taste. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in parmesan and serve.
* I found this recipe at http://www.foodnetwork.com/recipes/tyler-florence/mushroom-cream-sauce-recipe/index.html