4 T unsalted butter
4 garlic cloves
1 shallot
1/2 t sage
6 oz sliced portobello mushrooms
1 cup heavy cream
1/2 cup milk
1. Melt butter in a medium skillet or saucepan over low heat. Add garlic, shallot, and sage. Cook together until translucent, then add mushrooms.
2. Stir mushrooms until the butter is just browning, then add heavy cream and milk. Stir almost constantly until sauce is bubbling very lightly and velvety in texture. Remove from heat and serve immediately!!
4 garlic cloves
1 shallot
1/2 t sage
6 oz sliced portobello mushrooms
1 cup heavy cream
1/2 cup milk
1. Melt butter in a medium skillet or saucepan over low heat. Add garlic, shallot, and sage. Cook together until translucent, then add mushrooms.
2. Stir mushrooms until the butter is just browning, then add heavy cream and milk. Stir almost constantly until sauce is bubbling very lightly and velvety in texture. Remove from heat and serve immediately!!
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