Keto Mushroom Ragout. When I was a little girl growing up in Ohio, and maybe 7 or 8 years old, I was out playing in the yard and literally, over night, there were about 8 or 9 puffballs all within close proximity of each other. I ran in the house and got my mom to show them to her. Well, she picked one with a diameter of about 6 inches, took it into the kitchen, sliced it in ½” pieces and fried it in butter. OMG it was delicious. I had two younger brothers and when they found the puffballs they kicked them to smithereens like all goofy little boys would do (Think footballs). My mom was angry and really what could she do? It was the first and only time they ever came up and I feel lucky that at least once, I got to eat a puffball. Besides their general appearance, they are called puffballs because of the clouds of spores that “puff” out when they burst open or when ready, are hit with the impact of falling rain.
Alas, there are no puffballs in this keto mushroom ragout; I just thought you might be interested in the story. However, if you are ever lucky enough to find a puff ball, as Andrew Zimmern would say…eat it.
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- 3 T Olive Oil
- 3 T Butter
- 2 Lb Sliced Mixed Mushrooms (Portobello, Cremini, Shiitake, Button)
- ¾ C Small Dice Onions
- 1 T Butter
- 1 T Crushed Garlic
- 1 t Dried Thyme
- 1 t Dried Oregano
- 1 Can Petite Diced Tomatoes (Otherwise Regular Diced Tomatoes)
- 2 T Tomato Paste
- 2 C Chicken Stock (Make Your Own & Skip The Salt)
- 1½ t Porcini Dust
- 1½ t Salt
- ½ t Pepper
- ½ C Parmesan Cheese
- 6 T Thinly Sliced Green Onion Tops (Dried Chives Also Work Well)
- Place a large skillet over medium heat with 1 T butter and sauté onions until translucent, 3-4 minutes.
- Add garlic & cook an additional minute. Set aside in large mixing bowl.
- If using portobellos, scoop out the black gills.
- Turn up heat to at least medium high, add ½ the olive oil & butter to pan and when the butter is brown, add ½ the mushrooms & sauté. Add to mixing bowl and repeat.
- Now to your empty pan add the thyme, oregano, diced tomatoes, tomato paste, and stock.
- Add back the mushrooms & onions, bring to a simmer, stirring occasionally, until the liquid has reduced and thickened just a bit, about 10-15 minutes.
- Add more stock as/if needed/wanted. Correct any seasoning.
- Plate cauliflower( if using) and top with the ragout. Garnish with the Parmesan and green onions, and…chow down.
- 8 Servings
- 146 Calories, 5.4g Protein, 11.1g Fat, 5.6 Carbs, 2.2g Fiber, 3.4g Net Carbs
- 6 Servings
- 195 Calories, 7.2g Protein, 14.8g Fat, 7.4 Carbs, 2.9g Fiber, 4.1g Net Carbs
- This is very good served over mashed cauliflower or better yet cauliflower grits.
- Serve with a salad and BOOM-A fabulous meatless meal.
- This dish can easily be converted to serve as an appetizer for 10-12 people.