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Low Carb Burgundy Bourguignon Button Mushrooms

Low Carb Burgundy Bourguignon Button MushroomsLow Carb Burgundy Bourguignon Button Mushrooms. About all I can say is that these are worth the trouble of making them.  They are of course fabulous with steak…and so much more and terrific for any dinner party.

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Burgundy Bourguignon Button Mushrooms
  1. 1 C Onion Diced to ½” Squares
  2. 4 Oz Salt Pork to ½” Cubes (You Will Probably Use Bacon)
  3. 1 C Beef Broth Or Stock (Water & Beef Base)
  4. 1 lb Quartered Button Mushrooms Room Temperature
  5. ½ C Burgundy – you can increase this a little if you want a stronger wine flavor
  6. 1 T Porcini Dust (Not Necessary)
  7. 2 T Tomato Paste
  8. 2 T Butter
  9. ¼ t Pepper
  10. Salt Only If Necessary
  1. Cut rind off salt pork and cube.
  2. In a sauté pan slowly fry cubes until crispy, and remove to drain.
  3. Sauté quartered mushrooms in leftover pork (bacon) fat on medium high to high heat. The idea is not to let the mushrooms “stew” in their own juices but to brown them quickly. Preheat pan and when you begin to sauté them do not stir or move them for a couple of minutes and then stir and brown. Remove mushrooms, reduce heat and add tomato paste for a minute or so.
  4. Add diced onions and beef broth to pan and bring to a very gentle simmer for 12-15 minutes. This reduces liquid and intensifies flavors.
  5. If you have porcini dust, sprinkle it over mushrooms, add back to stock & onions, and add wine. You may need to increase the heat just a bit to bring it to a simmer, but DO NOT boil. Simmer all for additional 12-15 minutes. Mushrooms will soak in flavors.
  6. With pan off heat, swirl 1 T butter into mixture and before it has melted swirl in second T butter. This will thicken your sauce.
  7. Plate and sprinkle with salt pork lardoons (or bacon bit).
  8. Serves 6
  9. 160 Calories, 3.8g Protein, 12.7g Fat, 7.6 Carbs, 1.2g Fiber 6.4g Net Carbs
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