Low Carb Roasted Mushrooms with Browned Butter
4.1g
Net Carbs
2.2g
Protein
8.1g
Fat
0.8g
Fiber
94
Calories
Cooking tip: Bring an umami burst to any meal with this savory vegetable side. Mushrooms are a great low carb vegetable, and they absorb shallot, garlic, and butter flavors in this dish. If you have not made browned butter before, consider reviewing one of the many video tutorials available. The key is to keep a close eye on the butter so it doesn’t burn.
Ingredients:
- 1 pound (16-ounces) crimini (baby bella) mushrooms
- 1/4 cup (40g) thinly sliced shallot
- 1 tablespoon olive oil
- 1/2 teaspoon course kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 2 teaspoons minced fresh garlic
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
Directions:
- Heat oven to 400°F.
- In a medium bowl, toss together washed and quartered mushrooms (cut any larger mushrooms into 6 pieces), shallot, olive oil, salt and pepper. Arrange in a single layer on a rimmed baking pan and roast for 10 minutes. Remove from oven, toss, and return to the oven until all the moisture has evaporated and the mushrooms have browned, another 13-15 minutes.
- Meanwhile, in a light-colored skillet melt butter over medium low heat. When small bubbles begin to appear in the butter (about 12 minutes), increase the heat to medium and while stirring constantly allow the butter to begin to brown, another 7-10 minutes. You will notice small brown pieces at the bottom of the skillet. When those pieces reach a golden brown and you smell a nutty scent from the butter, remove from heat, add minced garlic and stir constantly until the foam begins to subside. Mix in thyme and parsley, then add the roasted mushrooms and shallot, folding together until the mushrooms and shallots are evenly coated in the browned butter sauce. Serve while warm. One serving is about 1/3 cup.
