Rich in flavors and quick and easy-to-make, this white wine mushroom sauce with cream is a keto, low carb, and gluten-free recipe. It is a very satisfying comfort food that can accompany almost any of your main dishes.
INGREDIENTS YOU'LL NEED
Mushrooms - You'll need sliced baby Bella or white bottom mushrooms for this creamy sauce recipe.
Onions and garlic - These two make everything taste better. However, if you don't like onions, you can definitely skip them (but please leave the garlic be!).
Seasoning - Salt, freshly ground black pepper, and cayenne pepper (optional but highly recommended) - three items you'll need to season our creamy mushroom sauce. However, be careful with salt since it's not the only salty ingredient in this recipe (yes, I'm talking about parmesan cheese and broth!). It's better to use less salt at the beginning of cooking and then taste the sauce at the end, to see if you need more of it.
White wine - Alcohol is not low carb unless it's dry wine or something stronger (think bourbon, whiskey, etc.). We're going to use a dry white wine that will evaporate significantly during the cooking process, making our mushroom sauce recipe 100% alcohol-free.
Vegetable broth - Alternatively, you can use chicken broth.
Heavy cream - I use 36% fat heavy cream for this sauce recipe. You can also use half and half, but make sure that it's not boiling (gentle simmering is okay) during cooking.
Parmesan cheese - This will create a very rich flavor and extra creamy texture.
Butter - Use unsalted butter (1-2 tbsp) for frying or olive oil if you prefer this for cooking.
HOW TO MAKE MUSHROOM SAUCE
Start by sautéing our onions with garlic in butter over a medium-high heat. Cook them until translucent and then add the mushrooms. Season everything with salt, black pepper, and cayenne pepper, then cook until the mushroom has reduced in size and become golden brown.
Next, add the wine and cook until the liquids are reduced by half. After, add the vegetable broth and lower the heat to medium. Simmer the sauce for 3- 5 minutes or until the liquids have again reduced by half.
Lastly, add the heavy cream and parmesan cheese and cook for around 3-5 minutes, stirring occasionally until the sauce is thick but still pourable. Remove from the heat and serve with red meat, chicken, or even fish. Garnish the sauce with freshly chopped chives or spring onions, if desired.
HOW MANY CARBS IN CREAM OF MUSHROOM SAUCE
Despite the fact that we use a fair amount of onions in this recipe and heavy cream is not that low in carbs, per se, one skillet of the sauce will only be around 30g net carbs. How many servings are there? Well, it can be divided into 6 servings which leaves us with 5g net carbs per serving.
SERVING IDEAS
Beef, pork, or chicken with mushroom sauce sound super comforting to me. I can also imagine how good this sauce would be with white fish dishes.
Try serving these delicious mushrooms in cream sauce over these BRINED AND BAKED MUSTARD CHICKEN BREASTS, KETO GARLIC PORK CHOPS, or instead of gravy over my CREAMY CAULIFLOWER MASH.
MORE LOW CARB RECIPES
HOMEMADE SUGAR-FREE CRANBERRY SAUCE
White wine mushroom sauce with cream
Equipment
- Non-stick skillet
Ingredients
- 10 oz (300g) mushrooms, sliced
- 1 medium (120g) yellow onion, finely chopped
- 3 garlic cloves, minced
- ½ cup (120g) dry white wine
- ½ cup (120g) heavy cream
- ½ cup (120g) vegetable broth
- ⅓ (30g) cup parmesan cheese, grated
- 2 tbsp unsalted butter for frying
- Sea salt
- Freshly ground black pepper
- Cayenne pepper to taste, optional
Instructions
- Melt the butter on a non-stick skillet over a medium-high heat. When fully melted and hot, add the onions and garlic and cook until translucent. Then add the mushrooms, season with salt, black pepper, and cayenne pepper, and cook until the mushroom has reduced in size and is golden brown.
- Next, add the wine and cook until the liquids are reduced by half. After, add the vegetable broth and lower the heat to medium. Simmer the sauce for 3- 5 minutes or until the liquids have reduced by half.
- Add the heavy cream and parmesan cheese, then cook for around 3-5 minutes while stirring occasionally until the sauce is thick but still pourable. Remove from the heat and serve with red meat, chicken, or even fish. Garnish the sauce with freshly chopped chives or spring onions, if desired.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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