I’m not a very ‘saucy’ person – haha – but a well-made sauce definitely has its place.
I mean, take boring ol’ boerewors, add a generous dollop of The Ultimate LCHF Mushroom Sauce and voila – magnificent!
My kids also love mushrooms, weird I know, so that’s a win too.
As with most of my recipes, I like to keep things simple and the same goes for my Ultimate LCHF Mushroom Sauce.
Who needs thickeners and other useless {nasty} things?
I love that this sauce is really quick to make, packed with flavour and I usually have all the ingredients on hand.
It’s rich and creamy, slightly sweet from the onions, and full of yummy mushroom flavour!
Like I said, my kids love mushrooms and enjoy this sauce with their meat or cauli mash.
Servings: makes about 2 cups, enough for 6 people
Time: 30 minutes
Difficulty: easy
You will need:
250 g mushrooms, thinly sliced {I used white button mushrooms, but any type will work}
1 onion, thinly sliced
2-3 cloves of garlic, finely chopped
salt & black pepper to taste
100 g salted butter
125ml fresh cream
Heat half the butter in a heavy cast iron pan and add the onions.
Allow them to soften, add the garlic and brown over medium heat, then add the mushrooms.
Let the mushrooms brown too, then add the rest of the butter.
Once the mushrooms are soft and golden, add the cream, season, and simmer for 5-10 minutes until the cream has reduced.
The mushroom sauce should be golden, shiny and creamy – not too runny.
Use as needed.
I also like to use this Ultimate LCHF Mushroom Sauce in an omelette with some spinach the next day.
So best to make a double batch! ;)
Living a low carb lifestyle makes you quite ‘sensitive’ to purer tastes – you no longer want fillers and thickeners and other stuff in your food! And if a sauce is more runny because of it – I say fine, so be it, as long as the flavour is great! What’s your opinion on this?
You could stir in a dollop of sour cream to thicken it a bit if you like…
Anyways, give it a bash and let me know how you enjoyed it. X
