Organic Butter
1 Shallot,  Minced
4-6 cloves of Garlic, Minced
1/2 to 1 Leek, Chopped
Mushrooms of choice  chopped ( I used  4 Shitake, Small handful Crimini and  2 Small Portabello)
1 Cup of Organic Heavy Cream
1/4-1/2 Cup Fresh Shredded Parmesan Cheese
White Wine
Salt & Pepper to taste

Saute over Medium to low heat in Organic Butter the Shallot, Leek, Garlic, when they are tender add white wine to de-glaze the pan. Allow to simmer add mushrooms, simmer, add cream and cheese simmer,stir.

Pour over pasta or Quinoa