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Creamy Mushroom Sauce

This versatile and delicious sauce for chicken or beef steak or as pasta sauce

You will need:

1 Tub Dr Broth Chicken or Beef Bone Broth

3 cups chopped mushrooms – any mix of your favourites

½ cup fresh cream or natural yoghurt

2 tbls extra virgin olive oil

Pinch of salt

Handful of baby spinach leaves or torn basil



In a medium saucepan on a high heat, fry your chopped mushrooms with a pinch of salt.

When they are golden brown and any liquid has evaporated, pour in the Dr Broth bone broth.

Bring to asimmer and reduce the liquid by half – then add your cream (if you are using yoghurt then let the sauce cool a bit and stir in carefully so that it doesn’t split.

Then stir in your spinach and basil.

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