Keto mushroom gravy is rich and flavorful, and elevates any meat dish you serve it with. It’s the perfect sauce for keto pork chops, chicken thighs, or steak. Or serve it with a holiday turkey!
Looking for something to take your chicken, beef, or pork to the next level? Look no further than this keto mushroom gravy.
It’s so absolutely mouthwatering, you might be tempted to skip the main dish and spoon the sauce straight into your mouth. Or you might simply make sure no one is looking and lick your plate clean. (Yes, yes I did!).
It’s also an great way to shake up your keto dinner routine. Spoon it over some keto pork tenderloin, or some perfectly grilled steaks. You could even swap it in for standard keto gravy during the holidays.
Keto mushroom gravy is so easy to make, so don’t wait, don’t hesitate. Make it tonight!
Ingredients for keto mushroom gravy
- Butter and/or oil – If you are adding it to a pan in which you already cooked some meat, you may only need 2 tablespoons. If you’re cooking the gravy from scratch in a clean pan, you will need all 4 tablespoons. Mushrooms are thirsty and soak up the fats as they cook.
- Mushrooms – well, of course! It is mushroom. I favor crimini mushrooms, but white button mushrooms work as well.
- Garlic and herbs – Garlic is essential for mushrooms, in my humble opinion. And fresh herbs really deepen the flavor of the gravy. Rosemary, sage, or thyme, take your pick. (Why do I suddenly want to burst into a Simon and Garfunkel song???).
- White wine – This is technically optional but a little wine deglazes the pan and also intensifies the flavor. Most of the alcohol burns off as you reduce the sauce.
- Broth – I recommend beef broth for a deep flavor and color but chicken broth works too.
- Thickener – My preferred thickener for gravies and sauces is glucomannan. I think it ends up less goopy than xanthan or guar gum. But you can do either of those as well. For xanthan, it will be the same amount.
How to make keto mushroom gravy
This is an incredibly versatile sauce, since you can make it in the same pan after pan-searing some meat. Or you can start from scratch and use it as a topper anything you’ve grilled or roasted. Here’s how it’s done:
- Melt the butter. Set the pan over medium heat and allow the butter to melt. If you’re starting with a clean pan, add the oil as well. If you already cooked some meat in the pan, there may be leftover oil or juices. Try to eyeball it to end up with a total of 4 tablespoons.
- Brown the mushrooms. Spread them out evenly over the bottom of the pan and then leave them undisturbed for 2 minutes before stirring.
- Stir in the garlic and herbs. They won’t take long to cook and become fragrant, so about a minute is all you need.
- Deglaze the pan. Deglazing refers to adding liquid to a hot pan to release the stuck-on browned bits. It deepens the flavor of the sauce, and then you reduce the liquid until most of it has evaporated. I like white wine for this, but you can use broth if you prefer.
- Stir in the broth and bring to a boil. Cook for another 2 minutes.
- Add the thickener. Since we can’t use flour or cornstarch for keto gravies, we need to use a thickener like glucomannan or xanthan gum. I like to push all the mushrooms to one side of the pan and whisk the thickener into the liquids quickly.
- Adjust seasonings to taste – as you always should!
Adjusting the thickness
The great part about keto mushroom gravy is that you can adjust the thickness to your liking. If it’s too thin, whisk in another ⅛ teaspoon of thickener. If it’s too thick, add a little more broth.
Do keep in mind that the gravy will continue to thicken up as it cools. So don’t jump the gun and add more thickener until you’ve let it cool for at least 5 to 10 minutes.
Dairy Free Version
Simply swap the butter for your preferred fat or oil. Bacon grease would be delicious!
Keto mushroom gravy is best when it’s hot out of the pan but it can also be made ahead. Store it in the fridge for up to 5 days in a covered container.
Do keep in mind that it will thicken considerably as it cools and may even become slightly gelled. Simply transfer it to a saucepan and set it over warm heat, stirring frequently, until it becomes liquid. Add a bit of broth if you need to thin it out.
More delicious keto mushroom recipes
- Brown Butter Keto Mushroom Soup
- Keto Mushroom Risotto
- Instant Pot Chicken and Mushrooms
- Keto Flatbread with Mushrooms and Sage
- Cheesy Keto Stuffed Mushrooms
- Tenderloin Steak with Mushroom Garlic Butter
Keto Mushroom Gravy
- Add the butter and oil to a large skillet and let melt over medium-high heat. (See notes if using a pan in which you already pan-seared some meat).
- Add the mushrooms and spread out over the pan. Let cook, undisturbed, for 2 minutes to brown. Then stir and cook until tender, another 2 to 3 minutes.
- Stir in the garlic and rosemary and cook 1 minutes more, until fragrant. Sprinkle with the salt and pepper. Add the wine to deglaze the pan, scraping up any browned bits. Cook until most of the liquid has evaporated.
- Stir in the broth and bring to a boil. Cook 2 minutes, then push the mushrooms to one side of the pan. Sprinkle the liquid with the glucomannan and whisk well. Stir everything together and let cool a few minutes before serving.
- Remove from heat and stir everything together. Let cool a few minutes before serving.
- Simply remove the meat to a platter and tent with foil to stay warm.
- Add the butter to the pan, as in Step 1. You may not need to add more oil at all, depending on what was left over from cooking the meat. Aim for about 4 tablespoons of butter and oil in the pan before adding the mushrooms.
- Continue with the rest of the recipe.