Mushroom Goat Cheese Pan Sauce
- Preparing Time: -
- Total Time: -
- Served Person:
- 2 tablespoons minced fresh parsley leaves
- Carbohydrate 9 g(3%)
- Cholesterol 5 mg(2%)
- Fat 3 g(5%)
- Fiber 3 g(12%)
- Protein 5 g(11%)
- Saturated Fat 2 g(8%)
- Sodium 74 mg(3%)
- Calories 98
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.
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.
