Keto Asian Butter Mushrooms. What a packed wallop of flavor and I’d call them umami on steroids. Surprisingly easy to fix and should be on your table in about 20 minutes. You can use just about any mushroom you want except maybe enoki mushrooms. Yes, they have a fabulous delicate flavor but they are fragile and do not hold up to cooking all that well. I have a picture with these wonderful keto Asian butter mushrooms served with a steak and also, I had a bit of leftover sauce so I used it to dress some mung bean sprouts. Now, if you don’t like butter do not make these because they have more butter than just about anything else I know of.
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- 1-1¼ Lb. Mixed Mushrooms Room Temperature
- 4 T Butter
- 2 T Tamari
- 1 T Water
- 2 t Allulose
- 1 t Fish Sauce
- 3 T Butter For Finishing (Yes More)
- 3 T Finely Cut Green Onion Tops
- 1 T Chopped Cilantro
- On medium high, bring 4 T butter to browning in a hot pan.
- Roughly Slice or chop mushrooms, add to pan and do not stir for 3-4 minutes.
- In small dish mix tamari, water, Allulose, and fish sauce.
- Cut green onions and cilantro.
- Now stir mushrooms, assuming they have begun to brown.
- If you have larger chunks of mushrooms start them first, then add smaller mushrooms as they will take less time to cook.
- Add 2 T green onions and sauce mixing well, reducing liquid and remove from heat.
- Add finishing butter 1 T at a time.
- Plate and sprinkle with remaining green onions and cilantro.
- 6 Servings
- 134 Calories, 2.3g Protein, 13.6g Fat, 1.9g Carbs, 0.6g Fiber, 1.3g Net Carbs
- As you can see I used 5 different mushrooms but use any single mushroom or mix as wished.