MUSHROOM & GOAT CHEESE PAN SAUCE

By BobD

Ingredients

• Liquid:
• For chicken and turkey cutlets, boneless pork chops and tenderloin, steaks, and burgers.
• 1/4 cup canned low-sodium chicken broth
• 1/4 cup full-bodied red wine
• Flavorings:
• 1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
• 2 tablespoons minced fresh parsley leaves
• Fat:
• 2 tablespoons fresh goat cheese

Details

Adapted from epicurious.com

Preparation

Step 1

Measure the broth and wine in a measuring cup.

Put the mushrooms in an empty skillet; saute until wilted, 2 to 3 minutes.

Stir parsley and then goat cheese into the reduced liquid.