Keto Mushroom Sauce
2 tablespoons butter
1/2 tablespoon olive oil
1 punnet mushrooms sliced
salt and pepper to taste
2 garlic cloves minced
1/4 cup dry white wine
1/2 cup chicken stock
1 cup fresh cream
1/2 cup parmesan finely grated
2 teaspoons fresh thyme leaves
Heat oil and melt butter in a pan over medium high heat.
Add mushrooms and cook until golden brown – takes about 4 to 5 minutes.
Add the garlic and salt and pepper. Cook until garlic is golden.
Add white wine and stir. Make sure you scrap the bottom of the pan until mostly evaporated.
Add chicken stock, cream and parmesan and stir. Lower heat to medium/low so the sauce can simmering.
Stir occasionally and simmer for 2 – 3 minutes until it thickens. Remember this should not be super thick as this is a rich sauce.
Stir through thyme, adjust salt and pepper to taste. Remove from stove.
Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes.