Brazil Nut Free Mushroom & Herb Bone Broth Sipper
Warming, deeply savory, and packed with umami, this mushroom and herb sipper is the kind of thing you'll want to curl up with on a cold afternoon. Dried shiitake mushrooms steep alongside smashed garlic, fresh ginger, thyme, and rosemary, turning a simple bone broth into something that tastes like it's been simmering all day. A touch of turmeric gives it that gorgeous golden-amber color, while coconut aminos and apple cider vinegar add just enough depth and brightness to keep every sip interesting. The whole thing gets strained into mugs, so you get all the flavor without any of the bits — smooth, clean, and incredibly satisfying. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects, relying entirely on herbs, aromatics, and pantry staples you can easily verify. It's a genuinely nourishing ritual that feels indulgent without requiring much effort at all.
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Learn more →Ingredients
2 servings
- 2 cups bone broth
- ¼ oz dried shiitake mushrooms (about 4–5 small caps)
- 2 cloves garlic, smashed
- 1 tsp fresh ginger, thinly sliced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ¼ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, or to taste
- 1 tsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the bone broth, dried shiitake mushrooms, smashed garlic, sliced ginger, thyme sprigs, and rosemary sprig in a small saucepan. Bring to a gentle simmer over medium heat.
- 2
Reduce the heat to low and simmer, uncovered, for 15 minutes, until the broth is deeply fragrant and the mushrooms have softened and released their flavor into the liquid.
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