Balsamic Shallot Mushrooms

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

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

• Old Fashioned Keto Meatloaf
• Chicken Scallopini with Tomatoes
• Lemon Thyme Pork Chops
• Beef Birria
• Cheesy Spinach Stuffed Peppers

More keto side dish recipes

Balsamic Shallot Mushrooms

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Print Recipe

Pin Recipe

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 USM Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

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