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Mushroom Goat Cheese Pan Sauce
- 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:View on Epicurious
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