Pasta Max Cafe’s Mushroom and Leek Cream Sauce
1/4 cup olive oil
4 cups sliced mushrooms
1/2 cup sliced leeks, white part only
1 large garlic clove, minced
1 cup dry white wine
3 cups heavy cream
1 cup chicken (or vegetable) stock
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Salt and pepper to taste
In a large sauté pan over medium heat, add oil. Add the mushrooms and cook, without stirring, until golden on one side, about 5 minutes. Turn the
mushrooms, add the leeks and garlic and sauté for 2 to 3 minutes.
Add the wine and increase heat to high; cook until almost all the liquid is
gone. Add the cream and stock and cook until sauce is reduced by about a
third and slightly thickened. Add the parsley and basil and season to taste
with salt and pepper. Stir in the cooked pasta, then divide among eight
Top each serving with one-eighth of the chicken slices.
Nutrition: Per serving: 407 calories (percent of calories from fat, 90), 4
grams protein, 6 grams carbohydrates, trace fiber, 40 grams fat (22 grams
saturated), 126 milligrams cholesterol, 103 milligrams sodium.
From the Menu of … Pasta Max Cafe, 50 Griffin St., McDonough,