Mushroom Brown Gravy KETO (Carolyn)

 

Keto Mushroom Gravy

Keto mushroom gravy is rich and flavorful, and elevates any meat dish you serve it with. It's the perfect sauce for keto pork chops, chicken thighs, or steak. Or serve it with a holiday turkey! 

CourseSide Dish

CuisineAmerican

Keywordketo mushroom gravy

Prep Time10minutes minutes

Cook Time12minutes minutes

Total Time22minutes minutes

Servings4 servings

Calories116kcal

Ingredients

• 2 tablespoon butter
• 2 tablespoon avocado or olive oil if needed
• 8 ounces mushrooms cleaned and sliced
• 2 cloves garlic minced
• 2 teaspoon chopped fresh rosemary, thyme, or sage
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup white wine or broth
• 1 ¼ cups beef broth or chicken broth
• ¼ teaspoon glucomannan

Instructions

• Add the butter and oil to a large skillet and let melt over medium-high heat. (See notes if using a pan in which you already pan-seared some meat).
• Add the mushrooms and spread out over the pan. Let cook, undisturbed, for 2 minutes to brown. Then stir and cook until tender, another 2 to 3 minutes.
• Stir in the garlic and rosemary and cook 1 minutes more, until fragrant. Sprinkle with the salt and pepper. Add the wine to deglaze the pan, scraping up any browned bits. Cook until most of the liquid has evaporated.
• Stir in the broth and bring to a boil. Cook 2 minutes, then push the mushrooms to one side of the pan. Sprinkle the liquid with the glucomannan and whisk well. Stir everything together and let cool a few minutes before serving.
• Remove from heat and stir everything together. Let cool a few minutes before serving.

Notes

If you plan on cooking some pork chops or other meat in a pan, you can make the gravy in the same pan and use the pan juices and oils. This is actually my favorite way to make the mushroom gravy, as it adds flavor. 

• Simply remove the meat to a platter and tent with foil to stay warm. 
• Add the butter to the pan, as in Step 1. You may not need to add more oil at all, depending on what was left over from cooking the meat. Aim for about 4 tablespoons of butter and oil in the pan before adding the mushrooms. 
• Continue with the rest of the recipe. 

Ingredients for keto mushroom gravy NOTES:

• Butter and/or oil – If you are adding it to a pan in which you already cooked some meat, you may only need 2 tablespoons. If you’re cooking the gravy from scratch in a clean pan, you will need all 4 tablespoons. Mushrooms are thirsty and soak up the fats as they cook.
• Mushrooms – well, of course! It is a mushroom. I favor cremini mushrooms, but white button mushrooms work as well.
• Garlic and herbs – Garlic is essential for mushrooms, in my humble opinion. And fresh herbs really deepen the flavor of the gravy. Rosemary, sage, or thyme, take your pick. (Why do I suddenly want to burst into a Simon and Garfunkel song???).
• White wine – This is technically optional but a little wine de-glazes the pan and also intensifies the flavor. Most of the alcohol burns off as you reduce the sauce.
• Broth – I recommend beef broth for a deep flavor and color but chicken broth works too.
• Thickener – My preferred thickener for gravies and sauces is glucomannan. I think it ends up less goopy than xanthan or guar gum. But you can do either of those as well. For xanthan, it will be the same amount.

Nutrition

Serving: 1serving = about ¼ cup | Calories: 116kcal | Carbohydrates: 3.7g | Protein: 2.5g | Fat: 12.6g | Fiber: 0.6g

By Carolyn Ketchum of All Day I Dream About Food

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