Bone Broth Mushroom Cream Sauce

Prep Time: 10 min | Cook Time: 20 min | Serves: 4 The Story This sauce is weeknight luxury — it comes together in 20 minutes but tastes like something from a French bistro. The bone broth adds an earthy depth that amplifies the mushrooms and makes the cream feel lighter than it is. Ingredients 250ml NourishYourself Beef Bone Broth 400g mixed mushrooms (cremini, shiitake, oyster), sliced 3 cloves garlic, minced 2 shallots, finely diced ½ cup heavy cream ¼ cup dry white wine 2 tbsp butter 1 tbsp fresh tarragon (or thyme) Salt, pepper, and a squeeze of lemon Fresh parsley to finish Method Melt butter in a wide pan over high heat. Add mushrooms in a single layer — don't stir for 2 minutes to get a good sear. Toss and cook another 2 minutes. Set aside. In the same pan, sauté shallots and garlic over medium heat until soft. Add wine and reduce by half. Add bone broth and simmer 5 minutes. Return mushrooms to pan. Pour in cream and tarragon. Simmer gently 5 minutes until sauce coats the back of a spoon. Finish with lemon juice, salt, and pepper. Top with fresh parsley. Serve over pasta, grilled chicken, or creamy polenta. Why This Works Searing the mushrooms first before adding liquid is the key — it builds a flavour base that the bone broth and cream then amplify rather than dilute.

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