This gluten-free keto mushroom gravy 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 creamy keto mushroom gravy for steak. Or smothered over an omelet, pork chops, chicken, pot roast, rotisserie prime rib, 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.
And if you're looking for more recipes, these roasted cabbage steaks from Eat Something Vegan or ninja foodi grill salmon from Wendy Polici sound delicious too! Just be sure to use keto brown sweetener and gluten-free soy sauce or coconut aminos. 👍
Or if you're looking for more mushroom recipes, check out this Vegan Mushroom Bacon from Salted Plains and this post on How To Dehydrate Mushrooms from Low-Carb No-Carb!
Ingredients
Here are the easy keto mushroom gravy ingredients:
- Butter Or Oil - If you have drippings from some meat you have cooked, feel free to add the butter or oil to a tablespoon or two of the drippings.
- Mushrooms - Because we have to have mushrooms for mushroom gravy! Crimini, baby bella, and white button mushrooms work well.
- White Wine - Used to de-glaze the pan, and adds flavor. If you don't want to use wine, add additional broth.
- Chicken Broth - Used to de-glaze the pan, and adds flavor. Beef broth can also be used for a slightly deeper flavor and color.
- Garlic, Salt, Pepper, And Thyme - These add so much flavor and the sauce would be boring without them. Sage and rosemary would also be a good addition.
- Xanthan Gum - Optional, used as a thickener.
Easy instructions
Step #1: Saute an onion.
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.
Step #2: Saute the mushrooms.
Then, add 16 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.
Step #3: Add garlic, then deglaze the pan.
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.
Step #4: Stir in heavy cream and seasonings.
Stir in some heavy cream (or coconut cream for not dairy-free), along with some ground thyme, sea salt, and pepper.
Simmer for around 2 minutes to slightly thicken.
Step #5: Thicken if desired.
If you prefer your sauce a bit thicker, slowly pour in ⅛th teaspoon of xanthan gum mixed with ½ tsp. of olive oil (or oil/fat of choice). Stir for 3 to 4 minutes, or until thickened.
💭 Tip: To prevent clumping, always mix xanthan gum with a small amount of oil or fat before adding to a liquid or sauce.
Serving suggestions
This keto creamy mushroom sauce recipe goes well with pork, steak, chicken, or anything else you can imagine! I'm thinking meatballs, omelets, and roast!
Then, serve with a low-carb side such as this dinner roll, cornbread, or coleslaw recipe!
Storage instructions
- Store: This low-carb mushroom recipe is best served fresh but can be stored in the refrigerator for up to 5 days.
- Reheat: Reheat the keto mushroom sauce in a saucepan over low heat. Thin with broth as needed.
Frequently asked questions
If you're dairy-free, use dairy-free butter and 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.
To make paleo mushroom sauce, use the dairy-free options above and replace the xanthan gum mixture with 1 to 2 Tablespoons of arrowroot or tapioca flour mixed with cold water.
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.
If you’ve tried this low-carb mushroom sauce or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Mushroom Gravy
Ingredients
Mushroom Sauce:
- 2 tablespoon Butter - or oil of choice
- ½ Small Onion - finely chopped
- 16 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 Whipping Cream
- ⅛ tsp. xanthan gum - optional, for a thicker sauce
- 1 tsp. Olive Oil or Oil Of Choice - optional, used to mix with xanthan gum
- ¼ tsp. Ground Thyme
- ¼ tsp. Sea Salt - + more as needed
- 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 and soft, around 3 to 5 minutes. Use a wooden spoon to break up the mushrooms as they cook if desired.
- 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 3 to 5 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, mix the xanthan gum and oil in a small bowl, then stir into the sauce until slightly thickened, around 3 to 4 minutes.
- Add the salt, pepper, and thyme. Taste and adjust seasonings as needed. If it tastes "flat", it needs more salt.
Add Your Own Notes
Notes
- Store: This low-carb mushroom recipe is best served fresh but can be stored in the refrigerator for up to 5 days.
- Reheat: Reheat in a saucepan over low heat. Thin with broth as needed.
- If you have drippings from some meat you have cooked, feel free to add the butter or oil to a tablespoon or two of the drippings for added flavor.
- For Dairy-Free: Use dairy-free butter and 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.
- For Paleo: Use the dairy-free options above and replace the xanthan gum mixture with 1 to 2 Tablespoons (depending on desired thickness) of arrowroot or tapioca flour mixed with cold water.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Did you make this recipe? Let me know!