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. *Note- See notes below if you want to make it dairy-free and/or paleo.
1tsp.Olive Oil or Oil Of Choiceoptional, used to mix with xanthan gum
¼tsp.Sea Salt+ more as needed
Ground Pepperto taste
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!
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.