GOLDEN MUSHROOM SAUCE
8 ounces fresh mushrooms, sliced
1 stalk celery, minced
2 tablespoons onion, chopped, about 1 ounce
2 tablespoons butter
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon low carb ketchup
2 tablespoons dry red or white wine
1/4 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 teaspoon xanthan gum
In a large skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream; bring to a boil. Let the liquid reduce slightly. Blend in the tomato paste or ketchup, wine, Worcestershire sauce and mustard. Season to taste with salt and pepper. Lightly and gradually sprinkle the xanthan gum over the surface and briskly whisk in; cook until the sauce thickens.
Makes about 1 cup or about 4 servings
Do not freeze
Per Serving: 188 Calories; 17g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per Batch: 751 Calories; 70g Fat; 11g Protein; 18g Carbohydrate; 5g Dietary Fiber; 13g Net Carbs
I tried to create a sauce that tastes like Campbell's Golden Mushroom Soup and this is similar. I used white wine in my sauce so your sauce will look darker than mine if you use red. Be careful not to use too much xanthan gum. I put in nearly 1/2 teaspoon and it came out a little too thick and gluey. 1/4 teaspoon should be just about right but add it gradually. Don't add salt until after everything else has been added since many of the ingredients contain salt and you may not need to add any at all. I didn't.