Description
A delightful Keto Hazelnut Mushroom Ragout recipe that combines the earthy flavors of mushrooms with the richness of hazelnuts, perfect for a low-carb diet.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup hazelnuts, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced cremini and shiitake mushrooms to the skillet. Cook until the mushrooms are browned and have released their moisture, about 8-10 minutes.
- Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
- Reduce the heat to low and stir in the heavy cream. Let it simmer for another 5 minutes until the sauce thickens slightly.
- Add the chopped hazelnuts and stir until evenly distributed.
- Serve hot, garnished with fresh parsley.
Notes
- For added richness, consider stirring in a tablespoon of unsalted butter just before serving.
- Substitute the hazelnuts with walnuts or pecans for a different nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg