Creamy Mushroom Gravy - Keto and Low Carb
Enjoy this super creamy Low Carb gravy made with mushrooms over chicken, steak or pork. Made in under 15 minutes, it's the perfect quick and easy way to add loads of flavor and healthy Keto fats to your dinner!
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
- 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
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!
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.
Calories: 201kcal | Carbohydrates: 2g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Fiber: 1g | Sugar: 1g