WHY WE LOVE MUSHROOMS
If you’re a mushroom fan like we are, you’re gonna love our Keto Sautéed Mushrooms in White Wine Sauce. A tried-and-true side dish for the holidays, they’re a tasty and inexpensive way to liven up any meal – low in calories and carbs, and packed with vitamins and minerals!
Despite their lack of deep green or red colors, mushrooms are a powerhouse of nutrition: rich in B vitamins, like riboflavin, folate, thiamine, pantothenic acid, and niacin. They contain the minerals selenium, potassium, copper, iron, and phosphorus, and high concentrations of two important antioxidants: ergothioneine and glutathione.
We’ve taken a classic approach with this mushroom and white wine recipe and kept it simple – 30 minutes start to finish. You don’t have to be a professional chef to pull this dish off. Use any mushrooms you find at the grocery store and avoid wild unless you know what you’re doing! We’ve used generic white mushrooms, white button mushrooms, cremini mushrooms (aka baby bellas), but pick up whatever variety of the fungus (well, that doesn’t sound very appetizing) that you enjoy.
Mushrooms – Any variety
Kosher Salt and Freshly-Ground Black Pepper
Large Skillet – Since we’re making a big batch here, you’ll need a large skillet, or cut the ingredients in half for a smaller batch.
Rinse and Wipe – Quickly rinse, then wipe off the mushrooms, or use damp paper towels to clean. If you’re using small mushrooms, use whole. If the mushrooms are larger, slice or chunk anyway you prefer, or buy pre-sliced.
Heat – Large skillet to medium and add the oil, followed by the butter. The oil helps to prevent the butter from over-browning. When the butter starts to foam, place all 24 ounces of the mushrooms into the pan and turn the stove top to medium-high heat. Don’t worry if your pan appears too full, the mushrooms will cook down quickly.
Cook and Flip – Leave the mushrooms in place 4-5 minutes, then flip, cooking another 4-5 minutes, undisturbed.
Add – The minced shallots (milder flavor then garlic) and toss for a minute, scraping up any delicious brown bits.
Stir in – Chicken stock, dry white wine, thyme, and salt and pepper to taste. The liquid will absorb into the mushrooms in just a few minutes.
Switch up the white wine for red wine, and the chicken broth for beef broth for a bolder flavor profile.
We’ve overcome our old habits and listened to the professional chefs on this one – high heat is needed to caramelize mushrooms and prevent a soggy finish. Another pro tip: resist the urge to toss mushrooms while cooking.
Change the shallots up for onions, or the thyme for your favorite herb.
HOW MANY CARBS ARE IN THIS MUSHROOM RECIPE?
Serves 6 with only 4 net carbs per serving.
HOW DO I HEAT LEFTOVERS?
The leftovers can be reheated on the stovetop, or popped in the microwave while maintaining their scrumptious flavors, which is why we always go for a larger amount – a big time-saver!
Quick and Easy Keto Mushrooms in White Wine Sauce
- Heavy Skillet
- 2 tbsp olive oil
- 4 tbsp butter unsalted
- 24 ounces mushrooms (1.5 pounds) any variety
- 1 medium shallot minced
- ½ cup white wine dry
- ½ cup chicken stock
- 2 tsp fresh thyme leaves or ½ tsp dried
- coarse salt and ground pepper to taste
- Rinse mushrooms and pat dry. Use whole mushrooms if small, otherwise slice or quarter.
- In a heavy, deep skillet, heat oil over medium heat. Add butter until foamy. Increase heat to high, add mushrooms and cook, undisturbed, for 4-5 minutes until they have caramelized on the bottom. Flip mushrooms over and cook another 4-5 minutes, until mushrooms are browned.
- Stir in shallots and continue cooking for 1 minute.
- Add wine and chicken stock. Season with salt and pepper. Continue cooking 3 minutes, or until liquid is greatly reduced. Add thyme.