Making sauces and soup in bulk has always been on my mind even before I started keto. But for one reason I never got down into action. Che-che likes cream based pasta sauce; lil’ one likes tomato based ; the man don’t fancy pasta.
Finally, after starting keto for 2yrs on and off, I decided to do it. It’s my first time doing one so kindda just grabbed the simplest recipe I can find.
Mad Creations Hub has easy low carb keto recipes for the conventional cooks and Thermomix users. I found this easy Creamy Keto Mushroom Sauce. The link to the recipe : https://madcreationshub.com/wprm_print/55120
Made some tweaks to it which is indicated in red.
Servings: 2 servesCalories: 324kcal
Ingredients
- 1 tablespoon butter (14g + 15g coz felt there was nothing to fry the mushrooms)
- 1 clove garlic (7g minced garlic)
- 150 g mushrooms sliced (170g coz the white mushroom pack came like that and didn’t want any leftovers)
- 1/2 teaspoon dried thyme or fresh (added dried)
- 1/2 cup cream (200ml pasta cream)
- 1/4 cup parmesan (1/4 cup is 22.5g but I added 25g)
- Salt and pepper to taste (mistake! I took the wrong salted butter and still added salt to it. 🤦🏻♀️ anyway I’m the only one eating)
- Finely chopped fresh parsley to serve
- 1 tablespoon butter (14g + 15g coz felt there was nothing to fry the mushrooms)
- 1 clove garlic (7g minced garlic)
- 150 g mushrooms sliced (170g coz the white mushroom pack came like that and didn’t want any leftovers)
- 1/2 teaspoon dried thyme or fresh (added dried)
- 1/2 cup cream (200ml pasta cream)
- 1/4 cup parmesan (1/4 cup is 22.5g but I added 25g)
- Salt and pepper to taste (mistake! I took the wrong salted butter and still added salt to it. 🤦🏻♀️ anyway I’m the only one eating)
- Finely chopped fresh parsley to serve
Instructions
CONVENTIONAL METHOD
- Melt butter over medium high heat in a wide based frying pan.1 tablespoon butter
- Finely mince garlic and add to foaming hot butter. Add mushrooms and thyme; stir to coat. Sautè until mushrooms are lightly golden but still soft.1 clove garlic, 150 g mushrooms, 1/2 teaspoon dried thyme
- Add cream and parmesan; season to taste. Cook stirring for 1-2 minutes until sauce has thickened. Remove from heat and serve with finely chopped parsley.1/2 cup cream, 1/4 cup parmesan, Salt and pepper, Finely chopped fresh parsley
- Melt butter over medium high heat in a wide based frying pan.1 tablespoon butter
- Finely mince garlic and add to foaming hot butter. Add mushrooms and thyme; stir to coat. Sautè until mushrooms are lightly golden but still soft.1 clove garlic, 150 g mushrooms, 1/2 teaspoon dried thyme
- Add cream and parmesan; season to taste. Cook stirring for 1-2 minutes until sauce has thickened. Remove from heat and serve with finely chopped parsley.1/2 cup cream, 1/4 cup parmesan, Salt and pepper, Finely chopped fresh parsley
THERMAL METHOD
- Place a small handful of parsley to mixer; chop 10 sec/speed 10. Scrape and repeat if needed. Scrape into a small bowl and reserve.Finely chopped fresh parsley
- Add garlic and butter to mixer; chop 3 sec/speed 7. Scrape down sides of bowl; cook 4 min/100°C/speed 1.1 tablespoon butter, 1 clove garlic
- Add sliced mushrooms and thyme to butter; cook 5 min/110°C/reverse/stir/MC off. Add cream, parmesan and season to taste; cook 3 min/110°C/reverse/stir/MC off. Serve with reserved parsley.150 g mushrooms, 1/2 teaspoon dried thyme, 1/2 cup cream, 1/4 cup parmesan
Notes
INGREDIENTS
- I use button mushrooms, but any mushrooms of choice can be used. In the thermal method I do not use the mixer to chop the mushroom as I prefer them sliced in the sauce.
- Cream can be replaced with coconut cream or stock/bone broth if preferred.
- Parmesan can be swapped for any cheese or for a cheese free sauce add 1 tablespoon of nutritional yeast for a cheesy flavour.
- Any herbs of choice can be used.
- The sauce can be made in bulk and stored in the fridge for up to 4 days or frozen as part of a meal or in individual serves.
- When reheating sauce be careful to do so over low heat to avoid splitting the cream.
- The nutritional values have been calculated using the recipe ingredients as listed for 2 serves.
- This sauce is 4g net carb per serve.
- The creamy keto mushroom sauce can be used as a sauce to be served with vegetables or protein. Alternatively, it can be used as a keto pasta sauce or over keto toast.
- Add some chopped bacon or chicken for a delicious meal.
Nutrition
Serving: 1serve | Calories: 324kcal | Carbohydrates: 5g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 277mg | Potassium: 283mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1147IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 1mg | Magnesium: 16mg | Net Carbs: 4g
Forgot to take picture of the sauce in the pan. Transferred this into a container and then I realised I won’t even be cooking the next day. Duh! All thanks to therapy sessions! Hopefully I’ll be able to try it with my shirataki noodles on Friday.
I’m sure the cream means any heavy cream which I have at home but decided to try this.
Wait for my verdict on Friday, if I have the time and energy to post it. If it’s nice, I will consider making a double batch and freeze them.
Next try >> Creamy Mushroom Cabonara from https://www.weightlossresources.co.uk/recipes/calorie-counted/veg-up/creamy-mushroom-carbonara-742773.htm#google_vignette
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