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    Home » Recipes » 5 Ingredients or Less

    Published: Feb 19, 2013 · Last Updated: Mar 2, 2022 by Kyndra Holley

    Balsamic Shallot Mushrooms

    This post may contain affiliate links

    2750 shares
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    Balsamic Shallot Mushrooms - Peace Love and Low Carb

    These Balsamic Shallot Mushrooms have a rich, complex flavor that the complements just about any main dish. They pair perfectly with a juicy steak and equally as good with some grilled chicken or seared salmon. This is the perfect low carb side recipe.They are also gluten free, paleo, and whole30 compliant

    A cast iron skillet full of sautéed mushrooms and onions, garnished with parsley

    How to make the best sautéed mushrooms

    These Balsamic Shallot mushrooms are simply the best. With only minimal ingredients, they are loaded with delicious umami flavor and are even low carb, gluten free, paleo and Whole30 compliant.

    In my opinion, the formula for the best sautéed mushrooms is some sort of fat - olive oil, butter, ghee, coconut oil, paired with a flavor enhancer like vinegar, lemon juice or wine, and a healthy dose of alliums like onion, garlic, shallot, leek, or chives.

    Serving suggestions

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    A cast iron skillet full of sautéed mushrooms and onions, garnished with parsley

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    Balsamic Shallot Mushrooms - Peace Love and Low Carb

    Balsamic Shallot Mushrooms


    ★★★★★

    5 from 1 reviews

    • Author: Kyndra Holley
    • Total Time: 20 minutes
    • Yield: 6 1x
    • Diet: Diabetic
    Print Recipe
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    Description

    These Balsamic Shallot Mushrooms have a rich, complex flavor that the complements just about any main dish. They pair perfectly with a juicy steak and equally as good with some grilled chicken or seared salmon. This is the perfect low carb side recipe.


    Ingredients

    Units Scale
    • 3 tablespoons salted butter, or butter flavored coconut oil for Whole30
    • 1 large shallot, thinly sliced
    • 1 pound cremini mushrooms
    • ¼ cup beef stock
    • ¼ cup balsamic vinegar
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 sprig fresh thyme, leaves picked
    • sea salt and black pepper, to taste

    Instructions

    1. Heat a large skillet over medium heat. Add the butter and shallot. Sauté until the shallots are tender and translucent - about 3 to 5 minutes.
    2. To the pan, add the mushrooms, beef stock, balsamic vinegar, parsley and thyme.  Increase heat to medium-high, bring to a boil, and then the reduce heat to low and let simmer for 8 to 10 minutes, or until the mushrooms are tender and the sauce has reduced.
    3. Taste, and add salt, and pepper, if desired.

    Notes

    • Net carbs per serving: 5g
    • Storage: Store leftovers in the refrigerator for up to 4 days.
    • Reheating: Reheat in a pan on the stovetop or the microwave.
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Side Dish Recipes
    • Method: Saute
    • Cuisine: American

    Nutrition

    • Calories: 89kcal
    • Fat: 6g
    • Carbohydrates: 6g
    • Fiber: 1g
    • Protein: 3g

    Keywords: keto side dish recipes, whole30 mushroom recipes, low carb mushroom recipes, low carb side dishes, keto mushroom recipes, whole30 side dish recipes, easy mushroom recipes, dairy free keto recipes, paleo mushroom recipes

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Georgia S says

      March 02, 2022 at 5:23 pm

      These are so flavorful. I love serving them on top of mashed potatoes. YUM!

      ★★★★★

      Reply

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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