Keto Mushroom Sauce

This Keto 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.

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I am French, and if there’s a sauce my mum always made for us as a kid, it’s a mushroom sauce. Mushroom sauce is very traditional, we used to put it in French Buckwheat Crepes, on Baked Pork Chops, or just with Roasted Cauliflower.

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.

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 of carbs per serving. Therefore it’s a perfect sauce for steak, chicken breast, or steamed vegetables.

Ingredients and Substitutions

All you need to make the sauce are:

• Butter – I prefer using local grass-fed butter.
• Extra Virgin Olive Oil – You can also use any other vegetable oil or even butter.
• Button Mushrooms – white or brown
• Shallots – Shallots are like fancy onions, but you can use regular onions if you prefer.
• 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 – Or veggie broth if it’s all you have.
• Heavy Cream – Heavy cream is a keto-friendly dairy product.
• Cream Cheese – Softened.
• Garlic Cloves – or crushed garlic.
• Ground Pepper and Salt – season to taste.
• Parsley – Flat or Italian.
• Parmesan – Freshly grated not box parmesan, this won’t thicken the sauce.

How To Make Keto Mushroom Sauce

It’s very easy to make this low-carb mushroom sauce for steak or vegetables.

1. 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.
2. 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.
3. 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.
4. 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. 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:

1. First, follow my steak cooking level guide to cook your meat perfectly or make my Broiled Pork Chops or Blackened Chicken. 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.
2. You can 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.
3. 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: