This post may contain affiliate links, see my Affiliates Disclosure.
Creamy mushroom gravy is super easy to make and is great served over chicken, beef or pork!
I absolutely love mushrooms- sautéd, marinated, raw in a salad, any which way I can get them! They’re also loaded with potassium, which is great for Keto!
One of my favorite ways to serve this mushroom gravy is over a piece of steak. This time around, I made some for my pan fried pork chops and wow, what a great combo!
If you decide to pan fry your steak, chicken or pork, I highly recommend using the same pan to make this mushroom gravy in. That will give this gravy that much more flavor!
This is really a quick and easy Low Carb gravy that can be made in under 15 minutes!
How to Make Mushroom Gravy
Ingredients
8 ounces baby bella mushrooms, sliced
1/2 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup chicken stock (or beef stock)
1/4 cup white wine (I use Pinot Grigio)
2 cloves garlic, minced
2 teaspoons fresh lemon thyme (or regular thyme)
2 tablespoons butter
salt and pepper to taste
Preparation
Heat a large skillet to medium heat, add in the butter and sauté the mushrooms for a few minutes, until they get some good color.
The darker the color of the mushrooms, the more flavor your gravy will have! Add in the garlic and sauté for about 20 seconds, careful not to brown it!
Deglaze the pan with the wine, scraping up the brown bits. Allow some of the liquid to evaporate, then add in the chicken stock and continue to simmer for another minute or so, allowing the liquid to reduce slightly.
Stir in the mascarpone cheese.
Once melted, add in the heavy cream, lemon thyme, salt and pepper.
Simmer uncovered for 5-7 minutes or until thickened to your liking.
Serve with a garnish of fresh thyme over a steak, pan fried pork chops, grilled chicken or mashed cauliflower.
I poured mine over pork chops and it was the perfect combo!
Note: If you don’t want to use white wine, you can substitute with chicken stock. You can also use a wild mushroom blend, instead of the baby bella’s, if you’d like.
This is a thick and creamy gravy, so if you’d like it to be a little more loose, you can add an additional 1/4 – 1/3 cup of heavy cream.
More Keto and Low Carb sauces…
Hollandaise Sauce
Easy Alfredo Sauce
Bang Bang Sauce
Buffalo Cheese Sauce & Dip
Homemade Meat Sauce
Quick Marinara Sauce
Creamy Mushroom Gravy - Keto and Low Carb
Ingredients
- 8 ounces baby bella mushrooms sliced
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup chicken stock or beef stock
- 1/4 cup white wine I use Pinot Grigio
- 2 cloves garlic minced
- 2 teaspoons fresh lemon thyme or regular thyme
- 2 tablespoons butter
- salt and pepper to taste
Preparation
- Heat a large skillet to medium heat, add in the butter and sauté the mushrooms for a few minutes, until they get some good color. The darker the color of the mushrooms, the more flavor your gravy will have! Add in the garlic and sauté for about 20 seconds, careful not to brown it!
- Deglaze the pan with the wine, scraping up the brown bits. Allow some of the liquid to evaporate, then add in the chicken stock and continue to simmer for another minute or so, allowing the liquid to reduce slightly.
- Stir in the mascarpone cheese. Once melted, add in the heavy cream, lemon thyme, salt and pepper. Simmer uncovered for 5-7 minutes or until thickened to your liking.
- Serve with a garnish of fresh thyme over a steak, pan fried pork chops, grilled chicken or mashed cauliflower.I poured mine over pork chops and it was the perfect combo!
Leave a Reply