Low Carb Mushroom & Bacon Sauce

This low carb mushroom and bacon sauce pairs well with chicken, pork, or pasta! Keto friendly, LCHF, and gluten free recipe.

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This sauce has an amazingly deep savory flavor. The ingredients list is pretty simple, too: bacon, mushroom, broth, and cream. Serve over chicken or pork – or it would also be wonderful over game like pigeon or rabbit. You could even serve it over some low carb pasta!  

Watch my video tutorial, or keep scrolling down for the full instructions and printable recipe card!

How to Make a Low Carb Mushroom and Bacon Sauce

Add some olive oil to a large  skillet and place over a medium heat. Add some chopped bacon, and cook until the bacon fat has rendered.

Next, add some sliced mushrooms and allow them to soak up any bacon fat. Pour in some broth – either vegetable or chicken would work – and continue to cook until the mushrooms are tender.

Add the cream and test for seasoning – adding black pepper if necessary. Let the sauce reduce down a little.

You could serve it like this or, if you prefer a thicker sauce, sprinkle over a little pinch of xanthan gum. If you've not tried it before it's a great powder to have in stock: it's zero carb and a tiny amount can thicken hot or cold liquid! Just don't add too much or the sauce will turn gloopy! Stir well to mix, and continue to cook until the sauce has thickened.

Garnish with some chopped chives or parsley for a pop of color.

This recipe makes two VERY generous servings!

Check out all my low carb and keto sauces!

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Low Carb Mushroom and Bacon Sauce

Yield: Makes approx. 1½ cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This low carb mushroom and bacon sauce pairs well with chicken, pork, or pasta! Keto friendly, LCHF, and gluten free recipe.

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Ingredients

• 1 tbs olive oil
• 4 slices bacon, chopped
• 8 oz white mushrooms, sliced
• 8 fl oz chicken broth
• ¼ cup heavy cream
• black pepper
• sprinkle xanthan gum, optional
• chopped chives or parsley, to garnish

Instructions

1. Heat the olive oil in a large skillet. Add the bacon and cook until the fat has rendered.
2. Add the mushrooms and allow them to soak up any bacon fat.
3. Next, add the stock, and continue to cook until the mushrooms are soft.
4. Add the cream and test for seasoning - adding black pepper if necessary. Cook for a few more minutes to let the sauce reduce.
5. For a thicker sauce, sprinkle over a pinch of xanthan gum, stir well to mix, and cook for another 2-3 minutes.
6. Garnish with the herbs.

Notes

4g net carbs per generous serving (approx ¾ cup)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• 
  Electric Gravity Pepper Grinder set of 2, Automatic Salt and Pepper Mill Grinder
• 
  Xanthan Gum 

Nutrition Information

Yield 2 Serving Size Approx. ¾ cup
Amount Per Serving Calories 378Total Fat 36gSaturated Fat 13gCholesterol 69mgSodium 741mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 2gProtein 10g

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