Keto Savory Stewed Mushrooms
Indulge in the rich, earthy flavors of Keto Savory Stewed Mushrooms, a delightful low-carb dish brimming with creamy goodness and aromatic herbs. Perfectly sautéed cremini mushrooms are simmered in a luscious blend of chicken broth, heavy cream, and melted parmesan cheese, infused with the delicate notes of fresh thyme and a hint of minced garlic. This hearty yet elegant recipe is easy to prepare, taking just 15 minutes of prep time and 30 minutes to cook, making it an ideal choice for busy weeknight dinners or comforting weekend meals. Served as a side dish or a satisfying vegetarian main, the addition of buttery shallots and a sprinkle of chopped parsley elevates this skillet masterpiece to restaurant-quality perfection. Whether you're embracing keto or simply love flavorful, creamy mushroom dishes, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 450 grams cremini mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium, minced shallots
- 3 minced garlic cloves
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 0.25 cup, grated parmesan cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Clean the cremini mushrooms with a damp cloth and cut them in half. If the mushrooms are large, quarter them.
In a large skillet or saucepan, heat the butter and olive oil over medium heat until the butter is melted and the mixture is sizzling.
Add the minced shallots and cook for 3-4 minutes, stirring occasionally, until they become translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to brown the garlic.
Add the mushrooms to the pan, stirring to coat them evenly with the butter and oil. Cook for about 5-7 minutes until the mushrooms begin to release their juices.
Pour in the chicken broth, heavy cream, fresh thyme, and bay leaf. Stir everything together and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the mushrooms stew for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Remove the bay leaf and stir in the grated parmesan cheese until completely melted and the sauce is creamy.
Season with salt and black pepper to taste. Adjust seasoning as desired.
Garnish with chopped parsley before serving warm. Enjoy this keto-friendly dish as a side to any protein or as a main vegetarian meal.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.9 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 400 mg | 31% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
