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.
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
Preparation
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.
How to Cook Without a Book by Pam Anderson, Copyright © 2000 by Pam Anderson. Published by Broadway Books. All Rights Reserved.
Pam Anderson is the former executive editor of Cook's Illustrated and author of the bestselling The Perfect Recipe: Getting It Right Every Time— Making Our Favorite Dishes the Absolute Best They Can Be. She lives with her husband and their two daughters in New Hope, Pennsylvania, and makes dinner (almost) every night.
