📝 About This Recipe
This decadent vegetarian dish elevates the humble mushroom into a luxurious low-carb masterpiece, featuring a rich reduction of heavy cream and aged Parmesan. Earthy cremini and white button mushrooms are pan-seared until golden-brown and then bathed in a fragrant garlic and fresh thyme emulsion. It is the ultimate comfort food for keto enthusiasts, delivering a sophisticated flavor profile that works perfectly as a stand-alone lunch or a decadent side dish.
🥗 Ingredients
The Mushrooms
- 16 ounces Cremini (Baby Bella) Mushrooms (cleaned and sliced 1/4 inch thick)
- 8 ounces White Button Mushrooms (cleaned and halved or quartered for texture)
- 3 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
Aromatics and Sauce
- 6 cloves Fresh Garlic (finely minced)
- 1 small Shallot (finely diced)
- 1 cup Heavy Whipping Cream (full fat for best keto results)
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Dry White Wine (optional; use vegetable broth for strictly alcohol-free)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
Seasoning and Garnish
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Fresh Cracked Black Pepper (plus more for serving)
- 1 pinch Red Chili Flakes (optional for a subtle heat)
- 2 tablespoons Fresh Italian Parsley (chopped for garnish)
- 1 teaspoon Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
-
1
Begin by cleaning your mushrooms with a damp paper towel to remove any grit; avoid soaking them in water as they act like sponges and will become rubbery.
-
2
Place a large wide-bottomed skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter, swirling until the butter foam subsides.
-
3
Add the mushrooms to the pan in a single layer. If your pan is too small, do this in two batches to ensure they sear rather than steam.
-
4
Cook the mushrooms undisturbed for 4-5 minutes. Resist the urge to toss them immediately; this allows the natural sugars to caramelize into a deep golden brown.
-
5
Once browned on one side, toss the mushrooms and cook for another 3-4 minutes until they have shrunk slightly and are tender.
-
6
Lower the heat to medium. Add the remaining tablespoon of butter along with the diced shallots. Sauté for 2 minutes until translucent.
-
7
Stir in the minced garlic and fresh thyme. Cook for exactly 60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
-
8
Deglaze the pan by pouring in the white wine (or broth). Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the skillet.
-
9
Pour in the heavy whipping cream and bring the mixture to a gentle simmer. Do not let it reach a rolling boil.
-
10
Simmer for 3-5 minutes, stirring occasionally, until the cream has reduced by about a third and thickened enough to coat the back of a spoon.
-
11
Stir in the grated Parmesan cheese and red chili flakes. Continue stirring until the cheese is completely melted and the sauce is velvety smooth.
-
12
Season with sea salt and black pepper. Stir in the lemon juice to cut through the richness of the cream.
-
13
Remove from heat and garnish generously with freshly chopped Italian parsley. Serve immediately while piping hot.
💡 Chef's Tips
Don't crowd the pan! Mushrooms release a lot of moisture, and they need space for that moisture to evaporate so they can brown properly. Use a mix of mushroom varieties like Shiitake or Oyster for a more complex, 'wild' flavor profile. If the sauce becomes too thick, add a splash of vegetable broth or water to loosen it back to your desired consistency. Always use freshly grated Parmesan rather than the canned variety; the starch in pre-shredded cheese can make your sauce grainy. For a dairy-free keto version, swap the cream for full-fat coconut milk and use nutritional yeast instead of Parmesan.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower rice to soak up every drop of the garlic cream sauce. Pair with a crisp, chilled glass of Sauvignon Blanc or a light Pinot Grigio to balance the richness. Use as a decadent topping for a pan-seared steak or a piece of grilled salmon. For a complete vegetarian meal, serve alongside roasted asparagus or steamed green beans tossed in lemon zest. Enjoy as a warm appetizer served in individual ramekins with keto-friendly almond flour crackers.