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

Instructions

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.