Leek Shitake Cream Sauce

I had a wonderful gnocchi dish with this sauce at a local restaurant. I de-constructed it and came pretty close. Serve this with pasta or gnocchi. This should make enough for 4 servings.

1 large leek- trimmed (white and light green parts only)- rinsed- chopped

2 cups sliced fresh shitake mushrooms

1/2 cup dry white wine

1/2 cup vegetable or chicken stock

1-2 T heavy cream

1/2 t kosher salt

1/2 t fresh ground black pepper

3 T unsalted butter- divided

Melt 2 T of the butter in a large saute pan on med- hi heat. Saute the mushrooms for 2-3 minutes- stirring frequently- sprinkle with the salt and pepper. Remove to a bowl along with the juices while they are still a little firm.

Add the other T of butter to the pan and when bubbly add the chopped leeks. Saute for 2- 3 minutes- stirring frequently. Add the wine and stock and reduce by almost half- this might take 6-7 minutes. When reduced, add back the mushrooms with their juices , next the  cream and warm through. Adjust for seasoning.

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