This keto creamy mushroom sauce is a super-easy sauce that goes perfectly with steak, pork, chicken, or anything else you can imagine! It's a rich and luxurious sauce that takes less than 20 minutes with minimal ingredients. Plus, it can be made paleo and dairy-free if needed.
A keto creamy mushroom sauce for steak. Or smothered over an omelet, pork chops, chicken, or anything else you can think of.
This is the sauce that goes with anything and everything and is utterly delicious.
Plus, it can be made paleo, whole30, and dairy-free only requiring basic, minimal ingredients. Let's get started.
Easy instructions
In a medium-sized skillet, melt some butter or oil over medium heat. Once hot, add half a chopped onion. Cook for about 1 minute, or until it starts to soften.
Then, add 8 oz. of chopped mushrooms. Cook for around 3 to 5 minutes, or until softened. If the mushrooms are large, break them up with a wooden spoon as they cook.
Just before the mushrooms are done, add some garlic with a pinch of salt and pepper. Cook around 1 minute, or until the garlic is fragrant.
Then, deglaze (scrape up all the bits!) the pan with some dry white wine and chicken broth. If you prefer not to use wine, simply add more broth. Allow to bubble a minute or two.
Stir in some coconut cream (or heavy cream if you're not dairy-free), along with some ground thyme, sea salt, and pepper.
Simmer around 2 minutes to slightly thicken.
If you prefer your sauce a bit thicker, slowly sprinkle in a pinch or two of xanthan gum while vigorously stirring.
Serve with anything your heart desires!
Frequently asked questions
If you're dairy-free, simply use coconut cream in place of the heavy whipping cream.
For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may not separate well or leave an aftertaste.
This recipe goes well with pork, steak, chicken, or anything else you can imagine! I'm thinking meatballs, omelets, and roasts!
The best way to clean mushrooms is to gently wipe them clean with a damp paper towel. However, they can also be briefly rinsed in a colander; do not soak them in water.
Looking for more recipes?
The following sides would go great with this recipe over a cooked protein:
Or these roasted cabbage steaks from Eat Something Vegan would be delicious too!
If you’ve tried this mushroom sauce or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Creamy Mushroom Sauce {Paleo & Dairy-Free Options}
Ingredients
Mushroom Sauce:
- 2 Tbsp Butter - or oil of choice (can use ghee or non-dairy for Paleo)
- ½ Small Onion - finely chopped
- 8 oz. Sliced Mushrooms
- 2 cloves Garlic - minced
- ¼ Cup Dry White Wine - or additional chicken broth
- ½ Cup Chicken Broth - or broth of choice
- ½ Cup Heavy Cream - use coconut cream for dairy-free and Paleo, see notes below
- ¼ tsp Sea Salt - + more as needed
- 1-2 pinches xanthan gum - optional, for a thicker sauce
- ¼ tsp. Ground Thyme
- ¼ tsp. Sea Salt - or to taste
- Ground Pepper - to taste
Instructions
- Clean your mushrooms and set them aside. The best way to clean mushrooms is to gently wipe them clean with a damp paper towel. However, they can also be briefly rinsed in a colander; do not soak them in water.
- Melt the butter or oil in a medium-sized pan over medium-high heat. Add the chopped onion and cook for about 1 minute, or until the onions start to soften.
- Then, add the mushrooms and cook until golden brown, stirring occasionally.
- Just before they're done, add the garlic and allow to cook for about 1 minute, or until fragrant. Then, add the white wine to deglaze the pan (scrape up all the bits on the bottom!) and allow to bubble for about 1 minute.
- Then, add the chicken broth and heavy cream. Reduce the heat to medium. Allow to lightly simmer (not rapidly boil) for about 2 -3 minutes or until slightly thickened. Stir occasionally.
- This is a rich sauce and not super thick. However, if you prefer it to be a tad thicker, slowly sprinkle in a pinch or two of xanthan gum while stirring vigorously. Don't dump it in or it will clump!
- Add the salt, pepper, and thyme. Taste and adjust seasonings as needed. If it tastes "flat", it needs more salt.
Notes
- To make coconut cream, place a can of full-fat coconut milk in the fridge for 24 hours. Skim the coagulated cream off of the top. I recommend Thai Kitchen, Sprouts, or Native Forest brands as other brands may have a funny aftertaste or not separate as well. Thai Kitchen doesn't always need refrigerated to separate.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!