Mushroom Goat Cheese Pan Sauce

Name: Mushroom Goat Cheese Pan Sauce
Ingredients: 1/4 cup canned low-sodium chicken broth; 1/4 cup full-bodied red wine; 1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin; 2 tablespoons minced fresh parsley leaves; 2 tablespoons fresh goat cheese

By Pam Anderson

March 29, 2010

Mushroom Goat Cheese Pan SauceCookbook cover image courtesy of Random House

For chicken and turkey cutlets, boneless pork chops and tenderloin, steaks, and burgers. You can't offer a series of pan sauces without a mushroom one. I have chosen shiitakes, since they sauté more quickly than other mushrooms. Rather than using cream or butter, enrich this sauce with fresh goat cheese.

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