Mushroom Cream Sauce

unsalted butter

garlic cloves, finely minced

sage leaves, chopped

Salt and pepper,

portobello mushrooms, sliced

heavy cream

leek, roughly chopped

Tyler Florence's Mushroom Cream Sauce for Ravioli Done Right as seen on Food Network's Food 911

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 immediately with chicken Marsala ravioli. 

I added some brandy and it added a touch of goodness

Easy, fast, and delicious.  I did add a teaspoon of flour which i stirred in during the last minute or two of sauteeing the mushrooms.  I also used half and half instead of cream which worked fine.  I tossed it with some store bought ravioli and topped with Parmesan.  I'll definitely be using this recipe again!

Made this sauce to go with the Chicken Marsala Ravioli I made.  I used a little regular yellow onion because I don't tend to keep leeks on hand.  I also added about 1/4 cup of fresh grated Parmesan cheese.  I think it gave the sauce a really good flavor.  We'll be making this sauce and ravioli again and again.

Fabulously delicious... it’s my go-to mushroom sauce. It worked well with boneless ribeye pork chops. 

Delicious ! Tyler never let's me down!!!! I use this sauce over Tyler's meatloaf recipe and it was outstanding!   Yummers!

Quite yummy.  I added a teaspoon of cornstarch to thicken and started cooking the leeks before adding the cream.  Added about 1/4 cup of grated parmesan too.
I also swirled in some sliced prosciutto for a little extra something - served with the mushroom ravioli from Trader Joes.
I have a bit extra and am excited to try on something else.  Quite a versatile sauce, would be great on steak too.

What an excellent sauce! I added a few things to it and changed a few things around (almost doubling: no sage leaves so I used 1.5 tsp of ground sage &amp; 1 bay leaf. I used 1 can of sliced mushrooms (6 oz, 1 pint of heavy cream, 4 cloves of garlic, 1/2 leek and 1/2 cup of chopped onions. Took pan off stove and added some corn starch to thicken quicker. Came out perfectly! Seasoned with salt and pepper. I can't wait to put this on top of steaks, london broil, chicken breast, etc. This time I put it over fresh pasta. 

I served this tonight with some potato gnocchi for my family.  it was perfect!  not too heavy, and complemented the gnocchi very well.  super easy recipe.  thanks!

I too, thought it was a bit watery, but that's easy to fix with reducing the sauce or adding some flour. Overall it was very tasty. I used cremini mushrooms which are just baby portabello's and loved the taste of the leek. You might want to double the recipe if you have more than three people to feed.

This sauce is so easy to make, taste great too!

mushroom cream sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

Cost: $3.44 /serving

Author : Tyler Florence

Ingredients

Instructions

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