Mushroom--Goat Cheese Pan Sauce

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.

ingredients

Liquid:

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

directions

Measure the broth and wine in a measuring cup. Put the mushrooms in the empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.