Mushroom Cream Sauce

This recipe is simple and fabulous served over vegetables, fish or pasta.  I like to serve this with homemade cheese stuffed ravioli.   While the sauce is sinfully delicious and obviously isn't diet food, it can be made very diet friendly if fat free evaporated milk is used as a substitute for the cream.  If you make this substitution you may wish to double the amount of flour as the evaporated milk won't thicken as well as the cream.  I like to use exotic mushrooms such as oyster, shiitake, crimini, etc., for their unique flavors, but button mushrooms may be used.

Melt the butter in a small sauce pan over low heat.  Add the garlic and sauté until aromatic, about 1 minute.  Add the mushrooms and the sage and cook until the mushrooms have softened and just begun to render their liquid, about 5 minutes or so.

Add the flour and mix until combined, then slowly add the cream while stirring.  Heat the sauce slowly and allow to barely simmer for a few minutes.  Adjust for S&P and serve.