Mushrooms sautéed in butter, garlic and white wine is an easy Keto side dish that is packed with flavor!
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While this is certainly an easy recipe to make, these mushrooms aren’t lacking flavor in the least! Sautéing the mushrooms for at least 10-15 minutes allows amazing flavor to develop.
Trust me when I tell you they will impress just about anyone you serve them to. These mushrooms are such a simple recipe that only uses a handful of ingredients. It’s a perfect last minute low carb side dish that goes with just about anything.
Mushrooms are incredibly high in potassium too! It’s important for anyone on a Ketogenic diet, to consume enough potassium. Losing water weight causes us to lose electrolytes: sodium, magnesium and potassium. Read more about this here!
So including foods that are rich in potassium like avocado, spinach, zucchini, broccoli and mushrooms is important. Each serving of these mushrooms has 423mg of potassium!!
What’s in Sautéed Mushrooms?
- Baby bella mushrooms
- Unsalted butter
- Olive oil
- Garlic clove
- White wine (I use Pinot Grigio)
- Fresh Italian parsley
- Salt and pepper
*Exact measurements are listed in the recipe card below.
How to Make Low Carb Sautéed Mushrooms
Clean, then cut the smaller mushrooms in half, and quarter the larger ones.
Once cooked, they will shrink considerably.
Heat a skillet to medium heat. Add in the butter and olive oil, once melted add in the mushrooms.
Sauté for at least 8-10 minutes (stirring often) or until you have developed some good color on them, this is key! If you cook them for less time, you won’t get the same deep rich flavor, so don’t rush them! First, they will seem dry, but as they continue to cook, they will start to give up their liquid.
Once most of the liquid has evaporated, make a well in the center of the pan and add in the garlic.
Sauté for about 20 seconds, be careful not to burn it. Deglaze the pan with the white wine, scraping up those brown bits of flavor.
Add in the salt and pepper and continue cooking for another 5 minutes or until most of the wine has evaporated.
Stir in the parsley and serve on the side of a steak, chicken, pork or whatever you like.
More Keto and Low Carb side dishes…
Jalapeño Popper Cauliflower “Mac” and Cheese
CAULIFLOWER MUSHROOM “RISOTTO”
Shop my favorite products on Amazon and check out my Keto Pantry List!
Easy Sautéed Mushrooms – Keto and Low Carb
INGREDIENTS
- 1 1/2 pounds baby bella mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 cup white wine I use Pinot Grigio
- 1 tablespoon fresh Italian parsley chopped
- salt and pepper to taste
PREPARATION
- Clean, then cut the smaller mushrooms in half, and quarter the larger ones. Once cooked, they will shrink considerably.Heat a skillet to medium heat. Add in the butter and olive oil, once melted add in the mushrooms.
- Sauté for at least 8-10 minutes (stirring ofteor until you have developed some good color on them, this is key! If you cook them for less time, you won’t get the same amazing flavor, so don’t rush them! First, they will seem dry, but as they continue to cook, they will start to give up their liquid.
- Once most of the liquid has evaporated, make a well in the center of the pan and add in the garlic. Sauté for about 20 seconds, be careful not to burn it. Deglaze the pan with the white wine, scraping up those brown bits of flavor.
- Add in the salt and pepper and continue cooking for another 5 minutes or until most of the wine has evaporated. Stir in the parsley and serve on the side of a steak, chicken, pork or whatever you like.
