Keto Creamed Hungarian Mushrooms. I really don’t have much to say about this dish except to let the ingredients speak for themselves. If this isn’t a list of goodness to put into your mouth, I don’t know what is. If you happen to wish to turn keto creamed Hungarian mushrooms into a soup it is very easy by adding 2-2½ C water, additional 1 t of chicken paste, and garnish with 1 T sour cream.
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- 1 Medium Onion Slivered
- 2 T Butter
- 1 t Crushed Garlic
- 2 Lb. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button)
- 6 T Butter
- 1½ t Porcini Dust
- ¼ C Cooking Sherry Or Madeira
- ½ C Heavy Cream
- 1 C Sour Cream (Best Would Be Labne)
- 1 t Paprika
- 2 T Tamari
- 2 t Dried Dill
- 1 t Chicken Base
- ½ t Pepper
- ⅛ t Nutmeg
- 2 T Fresh (Or Dried) Chives
- Additional Salt & Pepper To Taste
- Saute onion in butter, add crushed garlic, & set aside.
- Saute Mushrooms in butter, add back onions, add sherry and reduce.
- Add heavy cream, porcini dust, spices, coconut aminos, chicken base, and reduce.
- Blend in sour cream, plate and garnish with chives.
- TaDa…done.
- 8 Servings As A Side
- 243 Calories, 3.6g Protein, 23.1g Fat, 5.2g Carbs, 1.1g Fiber, 4.1g Net Carbs
- 4 Servings As A Meal
- 483 Calories, 7.2g Protein, 43.2g Fat, 10.4g Carbs, 2.2g Fiber, 8.2g Net Carbs
- The reason I like Labne instead of sour cream is because it will not break under higher heat and sour cream will.
- As a side to a good steak? Oh yeah.
- Need I say this is good over mashed cauliflower?
- This does seriously make a nice dinner as it has so much good fat in it.