OK, so I was a little bit skeptical of purchasing this  since as you know, a mushroom sauce can taste either delicious or horrible. I only use "better than bouillon" brand for chicken and beef bouillon.  I was not disappointed, and this makes an amazing cream sauce.  This is best with fresh mushrooms, but canned mushrooms can also be used.  Rinse the mushrooms, then pat dry as much as possible, followed by a saut in oil of choice. I like to mix olive oil and butter. Mix with a little bit of red or white wine after they have been sauting for about five minutes, depending on what meat you are going to be putting in the sauce.  You can skip the wine if you're not a wine drinker.  I have also used beer which was surprisingly good.  Make sure that you allow it to soak up the mushroom so that it is very little liquid left in the pan. Add your mushroom bouillon, followed by cream, half-and-half, milk, or Greek yogurt (my personal favorite).  This is the most amazing mushroom sauce I have ever made!  This should be done on low-medium to medium heat to avoid curdling the milk.  You can then add cooked meat of your choosing. It also helps if you cook the meat in whatever oil you plan to use, then use that or oil to saut the mushrooms ( first step of the recipe).  Good luck, and I hope you enjoy this product as much as I do!