Since I have not been doing much in the way of writing over at J.J. Cannon lately, I thought perhaps sharing this recipe might count as a start. In this my 50th year on the planet, I have discovered the ketogenic program- don’t call it a diet folks- which has become a new and very rewarding way of life for me. In the case you may have found yourself struggling to lose pounds, especially in the midsection, that have been sneakily adding up over the past several years, I highly recommend you consider keto for yourself.
If you are already a keto-fanatic (and if you do also love mushrooms), you’re going to love this original recipe. Keep in mind, the recipe is for one serving, so if you plan to share, you’ll need to adjust accordingly.
BONUS: I have done all of the nutritional calculating legwork for you with the help of Very Well Fit so, yay! Also, at the end of this post, I will share a few of my favorite and most valuable resources for working the keto program correctly for the most benefit.
Jen’s Keto-licious Mushroom Cream Sauce
1 tbsp Kerrygold Pure Irish Butter
1 or 2 garlic cloves chopped *I love garlic
1 tsp Simply Balanced blanched almond flour
1 tbsp Philadelphia cream cheese
1/3 cup Simply Balanced (or other) heavy whipping cream
4 Baby Bella (portabella) mushrooms thinly sliced
Heat non-stick pan or skillet over medium low flame
Add butter, once melted saute garlic for approximately 1 minute
Add almond flour, stir constantly for approximately 1 minute to make roux
Add cream cheese and stir until melted
Add heavy cream, put flame up to right around medium, stirring, bring to a low boil
Once cream mixture is bubbly, reduce heat slightly and add mushrooms
Stir occasionally until mixture reduces and thickens
Add pinch of kosher salt and pepper to taste (optional)
Enjoy over chicken, zoodles, spaghetti squash, steaks, burgers, whatever you like!
Favorite Keto Resources
Ruled.me Excellent for calculating your daily caloric needs and more.
Thanks for stopping by!