Cut the ends off the mushrooms.
Larger mushrooms (2"/5cm and larger) should be cut in half or in quarters.
Dice the shallot and the garlic clove and set them aside.
Melt the butter in a large frying pan and add the mushrooms to the pan.
Fry the mushrooms from all sides at medium to high heat for about 8-9 minutes until most of the liquid has evaporated.
Add the diced shallot, garlic and the spices to the pan and fry them for 5 more minutes.
Add the ingredients for the sauce to the pan and stir thoroughly until it is evenly distributed.
Season with a little bit of pepper.
Garnish your low carb mushroom skillet with a little bit of fresh parsley and enjoy while it's hot.
The mushroom skillet tastes best while still fresh, but you can also keep it in an air-tight container in your fridge for up to 3 days.
Servings 2
- Amount Per Serving
- Calories 303
- % Daily Value *
- Total Fat 28.0g44%
- Total Carbohydrate 4.2g2%
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut the ends off the mushrooms.
Larger mushrooms (2"/5cm and larger) should be cut in half or in quarters.
Dice the shallot and the garlic clove and set them aside.
Melt the butter in a large frying pan and add the mushrooms to the pan.
Fry the mushrooms from all sides at medium to high heat for about 8-9 minutes until most of the liquid has evaporated.
Add the diced shallot, garlic and the spices to the pan and fry them for 5 more minutes.
Add the ingredients for the sauce to the pan and stir thoroughly until it is evenly distributed.
Season with a little bit of pepper.
Garnish your low carb mushroom skillet with a little bit of fresh parsley and enjoy while it's hot.
The mushroom skillet tastes best while still fresh, but you can also keep it in an air-tight container in your fridge for up to 3 days.
