This dish was one of my ‘accidents’ that turned out simply perfect! Its a tasty mushroom side dish where medium-large sized mushrooms are flash-fried for caramelisation, then baked in a thick cream infused with garlic and bay leaves. I made this dish twice, once with fresh bay leaves and once with dried bay leaves and found that dried bay leaves offer a much better flavour, so don’t kill yourself trying to source the fresh kind because dried bay leaves pack a better flavour punch. If you choose not to have this as a creamy side vegetables dish, it will make a lovely topping for steak or pork chops. You will notice at the end of the recipe, I suggest finishing the dish with a small squeeze of fresh lemon juice, but this is optional. (However, if you choose to do so, I don’t recommend adding the lemon beforehand as the sauce may curdle when baking. Please do it afterwards.) Enjoy!
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Carbs 5.2g | Fat 40g | Protein 3.3g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
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Mushrooms in Bay Cream (Keto)
- 450 g (15.9 oz) mushrooms, (medium-large)
- 60 g (2.1 oz) unsalted butter
- 2 cloves garlic, peeled and finely sliced
- 300 g (10.6 oz) double cream
- 2-3 bay leaves, (dried is best)
- salt and white pepper
- sea salt flakes
- freshly ground black pepper
- squeeze fresh lemon, (optional)
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- In the meantime, wipe the mushrooms clean and halve each one. If they are very big, you may want to quarter them.
- Heat a third of the butter in a large non-stick pan or wok. Fry half the mushrooms over high heat until they start to deliciously caramelise. It is not necessary to cook them all the way through at this stage, we want them to brown and crisp on the outsides, but still hold their shape. Remove and set aside on a plate.
- Repeat the process with second third of butter and remaining mushrooms. Once done, set them aside with the previous batch. Season all the mushrooms lightly with salt. NOTE: We fry the mushrooms in two batches to avoid over-crowding the pan. Its essential that they brown effectively as this adds to the flavour. Over-crowding a pan will leave them 'simmering' in their juices and we want to avoid that.
- Add the remaining third of butter to the pan, along with the garlic. Reduce the heat else the garlic will burn (garlic burns very quickly!)
- Pour the cream into the pan and add the bay leaves. Season with salt and white pepper and increase the heat so that the mixture starts to simmer.
- Tip the mushrooms into the pan and increase the heat, cooking for 2-3 minutes. Use a silicon spatula (an essential tool) to scrape down the sides of the pan as the cream reduces and infuses.
- Transfer the entire mixture (including the bay leaves) to a small ovenproof baking dish.
- Bake in the oven for 20-25 minutes.
- To serve, pick out the bay leaves (they have done their job) and scatter the creamy bake with sea salt flakes and freshly ground black pepper. (You may like a squeeze of fresh lemon to finish it...)
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Calories 395Kcal / 1653kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.
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