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!
Preheat the oven to 180°C / 355°F. 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...)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 395Kcal / 1653kJ
Fat 40g of which saturates 25g Carbohydrates 5.2g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 2.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 5.2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
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.