Mushroom Goat Cheese Pan Sauce

Mushroom Goat Cheese Pan Sauce

Info

Rating
Calories
90.0
Protein
5.0
Sodium
74.0
Fat
3.0

Description

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

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

Directions

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

Tags

    Sauce Wine Cheese Mushroom Sauté Goat Cheese Parsley Simmer
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