When it comes to mushrooms... can you really go wrong? In our opinion no, they are just such splendid low carb vegetables with an incredible earthy, umami flavor that elevates everything around it. This sauce is buttery and creamy, with plenty of garlic, onions, fresh thyme and two different types of mushrooms.
You're going to be AMAZED at how easily this sauce comes together. Have a date coming up with a special someone? Sear off a nice ribeye, then smother it in this sauce. We can guarantee your date will be impressed.
❤️Why we love this recipe
- Hearty & satisfying - Rich, flavorful, and full of hearty creamy, umami flavors. It will take any regular meal to the next level! It's the perfect way to easily level up your date night meal.
- Keto & gluten free - Naturally keto friendly and gluten free! It's only 5 net carbs per serving.
- Foolproof & versatile - It's pretty hard to mess this sauce up, and it can be served with a variety of delicious main courses, like this air fryer ribeye steak, or a chicken dinner.
- Simple ingredients - All of these ingredients can be found at any grocery store, and you likely have a lot of them in the fridge and pantry already.
Here are the ingredients needed to make this mushroom gravy.
You can find the full quantities and nutrition information in the recipe card.
- Butter - For luscious taste and texture. Feel free to use olive oil if you prefer.
- Onion & garlic - Can be substituted for onion and garlic powder if you want.
- Salt & pepper - To taste, but please know we use Diamond kosher salt in our recipes unless otherwise noted. Other types of salt can be saltier, so taste as you go.
- Mushrooms- Sliced. We'd recommend portobello or shiitake & we used a mixture of the two!
- Beef broth - For a classic flavor. Can be substituted for chicken, vegetable, mushroom broth or white wine.
- Heavy cream - To make this sauce incredibly creamy and luscious!
- Dijon mustard & Worcestershire sauce - To really create a deep, well rounded flavor.
- Fresh thyme - Really adds such a delicious flavor. Dried can be used instead.
Cook the aromatics
Heat a large skillet, pot or dutch oven over medium heat. Melt 2 tablespoons of butter, and add in onions with a pinch of salt. Cook until soft and translucent, about 5-7 minutes. Add in garlic and thyme and cook until garlic is fragrant, about 30 seconds.
Cook the mushrooms
Add in remaining 2 tablespoons of butter and melt, followed by the mushrooms. Season mushrooms with more salt and pepper and cook until softened, about 5 minutes.
Add the liquids
After mushrooms are softened, stir in beef broth and heavy cream.
Finish it up
Stir in dijon mustard and Worcestershire sauce. Taste and adjust seasonings to suit your personal preference. Simmer gently to allow the sauce to thicken slightly and the flavors to meld, about 3-5 minutes.
Serve & enjoy!
Serve and enjoy! You can't go wrong here. Our preference? Drizzling it all over a juicy steak!
✨Tips & tricks
- Don't heat the cream too high, or the sauce with curdle or separate. This goes for reheating as well. Reheat gently at low to medium heat on the stovetop, or at lower power in the microwave.
- Reheat in the air fryer at 350°F for up to 4 minutes, being careful not to burn the garlic and herbs.
💭Frequently asked questions
Yes, you can make this mushrooms sauce dairy free, although we haven't tested it ourselves.
For dairy free only, replace the butter with your favorite dairy free butter or olive oil. You will also need to substitute the heavy cream. Our recommendation would be coconut cream.
For vegan, replace all dairy items as listed above, replaces Worcestershire sauce with Tamari, soy sauce or coconut aminos, and use vegetable or mushroom broth in place of beef broth.
💫More sides to try
- Crispy air fryer smashed potatoes with garlic and herbs
- Redskin mashed potatoes
- Roasted green beans with garlic and lemon
Fresh mushrooms (portobello varieties and shiitake) are best for this sauce. Canned mushrooms simply lack flavor, but they can be used if needed.
If using dry mushrooms, make sure to take plenty of time to rehydrate them prior to adding them to the sauce.
🥣Storage and reheating
Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave, being careful to not let the sauce boil, or else the cream will curdle.
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Keto Mushroom Sauce
- 4 tablespoons unsalted butter, divided
- ½ medium yellow onion, diced (about 100 grams)
- 4 cloves garlic, minced
- 16 ounces sliced mushrooms (we used a mixture of portobello and shiitake)
- 2 teaspoons thyme leaves (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 ounces beef broth
- 4 ounces heavy whipping cream
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- Heat large skillet over medium heat. Add 2 tablespoons of butter to melt. Add onions and a pinch of salt and cook until softened, about 5-7 minutes.
- Once onions are translucent, add thyme leaves and garlic, and cook until garlic is fragrant, about 30 seconds. Add in remaining 2 tablespoons of butter and melt, followed by the mushrooms. Season mushrooms with more salt and pepper and cook until softened, about 5 minutes.
- After mushrooms are softened, stir in beef broth, heavy cream, dijon mustard and Worcestershire sauce. Taste and adjust seasonings to suit your personal preference. Simmer gently to allow the sauce to thicken slightly and the flavors to meld, about 3-5 minutes.
- Serve and enjoy! We love to drizzle it all over a juicy steak, but this sauce is great with virtually any protein you can think of.
- Keeps covered in an airtight container in the fridge for up to 4 days. Reheat gently and slowly, or the sauce will begin to separate or curdle.
- Garlic and onion can be substituted for garlic and onion powder if preferred.
- If dairy free, replace heavy cream and butter with vegan butter and full-fat coconut milk.
- If vegan, follow dairy free instructions and replace beef broth with a vegetable broth. Omit worcestershire sauce or replace with soy sauce or tamari.