This creamy keto mushroom gravy is a super-easy sauce that goes perfectly with steak, pork, or chicken. It's a rich and luxurious sauce that takes less than 20 minutes with minimal ingredients.
1tsp.Olive Oil or Oil Of Choiceoptional, used to mix with xanthan gum
¼tsp.Ground Thyme
¼tsp.Sea Salt+ more as needed
Ground Pepperto 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.
Serve over steak, pork, chicken, or anything else you can imagine! I'm thinking meatballs, omelets, and roast - YUM!
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.