I’m sure there are inquiring minds out there asking, “Who the heck is Tony?” Tony is my excellent husband. After four years, and watching my weight loss and massive health turn around through living a Ketogenic lifestyle, last spring he decided to jump on the bandwagon with me. He ate mostly keto anyway (my cooking is always compliant), so it wasn’t a hard transition for him. It helped that we eat lots of rich and delicious low carb foods at home, including his favorite food of all time: steak.
Now, I do almost all the cooking, but that doesn’t mean Tony is incapable. In fact, when he decides to bust out the pots and pans, the result is usually quite tasty, and this recipe is no exception. I believe he came up with this easy mushroom concoction while he was planning to an incredibly nice steak dinner for me on Mother’s Day, and it was such a hit with the whole family that we continue to make it as our side dish on steak night. And that’s saying something, because I’m not the biggest mushroom fan. Even so, Tony’s Mushrooms quickly became a favorite in my house, and I’m sure it will be in yours, too!
Notes: While the recipe calls for beef broth, I highly recommend using the juices or drippings from whatever beef dish you happen to be cooking. We frequently use the reserved drippings from our sous vide steaks, and only add a little extra beef broth if it’s needed. It bumps the flavor of this dish up to Maximum Deliciousness.
We tend to eat this as a topping for steak, so the portion is a little small for a proper side. Never fear! The carb count on this dish is pretty low, so if you wanted to make it as a side, you could easily just serve half the recipe per person (it’s very easy to double if you need a larger batch).
For a vegetarian option, use vegetable broth or stock in place of the beef broth.
- 1 tbsp (1/2 fl oz/ 15 ml) avocado oil
- 2 tbsp (1 oz/ 28 g) salted butter
- 1 clove garlic, minced
- 8 oz (227 g) white mushrooms, sliced and quickly rinsed
- 1/4 tsp sea salt
- up to 1/2 c (4 fl oz/ 118 ml) beef broth or beef drippings (vegetarians may use vegetable broth or stock)
- 2 tbsp (1 fl oz/ 30 ml) heavy cream
- 1 tbsp (1/2 oz/ 14 g) cream cheese, in small chunks
- 2 tbsp shredded Parmesan cheese
- 1/4 tsp dried parsley
- fresh cracked black pepper, to taste
- Heat the avocado oil and butter in a skillet over medium until the butter is foamy.
- Add the garlic to the skillet and cook until just fragrant, about 30 seconds.
- Begin cooking the mushrooms in the same skillet over medium, about 5 minutes, until most of the liquid the mushrooms give off has evaporated.
- Season with salt and continue to cook another minute or two.
- Deglaze the pan with 1/4 c (2 fl oz/ 59 ml) beef broth or drippings, scraping the bottom with a wooden spoon to get up anything that may have stuck. If the broth bubbles off quickly, add a little more.
- Dot the pan with the cream cheese to melt, and stir in the heavy cream. Add another splash of broth to the skillet, as necessary if it looks dry, and stir until the cream cheese is fully melted.
- Once the cream cheese is melted and the sauce is bubbly and reduced to your liking, remove from the heat and stir in parsley, then garnish with grated parmesan cheese.
- Serve hot, as desired.
Per1/4 recipe: 159 cal, 5 G protein, 14.1 g fat, 2.9 g carbs, 0.7 g fiber, 2.2 g NET carbs
- Serving Size: 1/4 recipe
Keywords: Mushrooms, creamy, cream cheese, beef, savory, sides, toppings