This decadent Keto Pan Seared Shallots and Mushrooms is packed with lots of decadent flavors from the rich beef stock and balsamic vinegar.
Heat a large skillet over medium heat. Add the butter and shallot. Sauté until the shallots are tender and translucent – about 4 Minutes.
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 10 Minutes, or until the mushrooms are tender and the sauce has reduced.
Taste, and add salt, and pepper, if desired.
Servings 2
- Amount Per Serving
- Calories 89
- % Daily Value *
- Total Fat 6g10%
- Net Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Protein 3g6%
* 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
Heat a large skillet over medium heat. Add the butter and shallot. Sauté until the shallots are tender and translucent – about 4 Minutes.
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 10 Minutes, or until the mushrooms are tender and the sauce has reduced.
Taste, and add salt, and pepper, if desired.