Low Carb Roasted Mushroom Sauce
This earthy, fragrant, thick sauce is almost entirely mushrooms. You can leave the sauce thick, like in the original recipe here, for stuffing inside meats or spreading over the top of proteins. You can thin it out in a pan with additional cream for a lighter mushroom cream sauce to toss in veggies or your favorite keto noodle.
How to Make It
Step 1
Preheat an oven to 375 degrees. Remove the stems of approx 4 whole mushrooms per serving. Arrange the caps upside down on a sheet tray lined with foil. Sprinkle the salt over the mushrooms and place approx ⅛ TB butter on top of each mushroom. Lay a single crushed clove of garlic in the center of the tray and pour the olive oil directly over it.
Step 2
Bake the tray for 40-45 min. The mushrooms will be dark brown and tender, but still whole. The garlic will be well roasted and fragrant.
Step 3
During the last 15 minutes of baking, combine the cream, basil leaves, and onion powder in a small pot. Bring the cream to a simmer. Then, remove the pot from the heat, place a lid over the pot, and let the ingredients steep until Step 4.
Step 4
Combine all ingredients, including the final amount of olive oil, in a food processor. Pulse until you have a thick but pliable sauce. At your discretion, you may thin out the sauce more with additional olive oil or leave it thick as it is for spreading over meats or heating in a pan.
Ingredients
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
8 ounce
- Salt
⅛ teaspoon
- Unsalted Butter
1 tablespoon
- Garlic
1 clove
- Olive Oil
¼ teaspoon
- Heavy Cream
½ cup
- Basil
5 leaf
- Onion Powder
¼ teaspoon
- Olive Oil
¼ teaspoon