Keto Mushroom Sauce
By Carine Claudepierre
Published on 10/09/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This easy Keto Creamy Mushroom sauce is a French-inspired low-carb sauce recipe perfect for adding on top of steak, grilled chicken breast, or steamed vegetables.
Plus, this creamy mushroom sauce is made without cornstarch and thickened with Cream cheese and Parmesan.
I am French, and if there’s a sauce my mum always made for us as a kid, it’s a mushroom sauce.
While most recipes call for corn slurry and cornstarch, my mum used to thicken her sauce with cheese, very French-style! And therefore, it contains fewer carbs while being utterly delicious.
The secret to a flavorsome mushroom sauce are a combination of 4 ingredients:
- Shallots
- Butter and olive oil a combination of both makes the sauce perfect.
- Parmesan
- Cream cheese
So let me share with you this amazing mushroom sauce with you.
What’s A Keto Mushroom Sauce?
This keto mushroom sauce is a creamy, rich sauce, not a thick sauce made of corn slurry, and it’s very low in carbs, with only 4 grams per serving.
Therefore it’s a perfect sauce for steak, chicken breast, or steamed vegetables.
How To Make Keto Mushroom Sauce
It’s very easy to make this low-carb mushroom sauce for steak or vegetables.
Ingredients
All you need to make the sauce are:
- Butter – I prefer using local grass-fed butter.
- Extra Virgin Olive Oil
- Button Mushrooms – white or brown
- Shallots
- Lemon Juice – Some people prefer white wine and it actually depends on how you intend to use the sauce. White wine goes well with a steak, while lemon juice matches chicken or vegetables better.
- Chicken Broth
- Heavy Cream – Heavy cream is a keto-friendly dairy product.
- Cream Cheese – Softened.
- Garlic Cloves
- Ground Pepper
- Salt
- Parsley
- Parmesan – Freshly grated not box parmesan, this won’t thicken the sauce.
Preparation
First, warm olive oil and butter in a skillet over medium-high heat. Stir in shallots and cook for 1 to 2 minutes until fragrant.
Stir in sliced mushrooms and cook until golden brown and the water from the mushroom evaporates. It takes about 4 to 5 minutes while stirring occasionally.
Then, season with salt and pepper to taste. Next, add crushed garlic and stir in lemon juice to deglaze the fat in the skillet.
Adding lemon juice creates a huge sizzling in the pan, and that’s what you want.
Then, add chicken broth, cream juice, and heavy cream, stir to incorporate, and simmer for 3 to 4 minutes on medium heat, don’t boil until it slightly reduces.
Enriching The Sauce
This sauce is a rich, creamy sauce, slightly thick and flavored with Parmesan.
In the end, enrich the sauce by stirring freshly grated parmesan. Cook until melted and remove it from the heat.
Allergy Swaps
Below are some allergy swap options if you need:
- Dairy-Free – You can replace the butter with dairy-free butter, coconut oil, or more olive oil. Next, swap the heavy cream for soy cream or canned coconut cream. Use dairy-free cream cheese instead of classic cream cheese. Finally, skip the Parmesan, use a dairy-free Parmesan brand, or add two tablespoons of nutritional yeast for a vegan option.
- Vegetarian – Replace the chicken broth with vegetable broth.
- Lemon-Free – Swap the lemon juice for white wine or apple cider vinegar.
Storage Instructions
You can make ahead the keto mushroom sauce and store it in an airtight container in the fridge for up to 3 days.
You can also freeze sauce leftovers and thaw them in the fridge the day before.
Serving
Below are some ideas to use this mushrooms sauce with meat like pork chops, steak, leftover ham, or vegetables:
Mushroom Sauce For A Steak
First, follow my steak cooking level guide to cook your meat perfectly.
Just before serving, pour 1/3 cup of mushroom sauce on top of the steak and season it with salt, pepper, and freshly chopped parsley.
Chicken Mushroom Sauce
First, cook the chicken breast in cast iron, and when the meat is sizzled and cooked through, add this mushroom sauce to the skillet.
Cook for another minute and serve hot.
Vegetable Mushroom Sauce
Steam or boil vegetables of choice like broccoli, asparagus, and cauliflower. Steam out the vegetable and serve with 1/2 cup of mushroom sauce on the top.
You can also use this sauce for Thanksgiving as a mushroom gravy on top of mashed potatoes.
More Vegetarian Sauce Recipes
If you like vegetarian sauce recipes like this one, try these other sauces:
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Keto Mushroom Sauce
Ingredients
- 1 tablespoon Unsalted Butter
- 1 ½ tablespoons Olive Oil
- 1 small Shallots finely chopped
- 4 Garlic Cloves crushed
- 10 ounces Mushrooms sliced
- 1 tablespoon Lemon Juice
- 3 tablespoons Chicken Broth
- ½ cup Cream Cheese softened, cubed
- ⅓ cup Heavy Cream
- ½ cup Parmesan
- ¼ teaspoon Salt
- ⅛ teaspoon Ground Pepper
Optional – to serve
- 2 teaspoons Chopped Parsley
Instructions
- In a large non-stick saucepan, warm and melt the butter and olive oil.
- Stir the chopped shallots and cook for 1-2 minutes until fragrant.
- Stir in the sliced mushrooms and cook them until golden brown, stirring occasionally. It takes 4-5 minutes.
- Season with salt, pepper, and crushed garlic.
- Now stir in lemon juice to deglaze the sauce, which means it will unstick all cooked fat at the bottom of the pan, stir and scrape to combine.
- Stir in chicken broth, softened cubes of cream cheese, and heavy cream. Stir to melt cream cheese and form a sauce, then simmer for 3-4 minutes (don't boil). Cook gently until the sauce reduces and thickens.
- In the end, stir in grated parmesan to bind and thicken the mushroom sauce even more.
- Remove from the heat, taste, and adjust with salt, and pepper if needed.
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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