Low Carb Roasted Mushroom Sauce with Garlic and Basil
A rich, creamy mushroom sauce featuring roasted brown mushrooms, garlic, and fresh basil in a heavy cream base. The mushrooms are roasted until deeply caramelized and tender, then blended with infused cream to create a luxurious, low-carb sauce perfect for drizzling over meats, vegetables, or using as a spread. The roasting process intensifies the mushroom flavor while the garlic becomes sweet and mellow.
Ingredients
- 8 ounce Brown Mushrooms, Italian Or Crimini, Raw, High In Vitamin DPortobello mushrooms1:1none
Meatier texture
- ⅛ teaspoon Salt
- 1 tablespoon Unsalted Butter
- 1 clove Garlic
- ¼ teaspoon Olive Oil
- ½ cup Heavy Cream
- 5 leaf Basil
- ¼ teaspoon Onion Powder
Instructions
- 1
Preheat oven to 375 degrees
- 2
Remove stems from mushrooms and arrange caps upside down on foil-lined sheet tray
- 3
Sprinkle salt over mushrooms and place butter on top of each cap
- 4
Place crushed garlic clove in center of tray and pour olive oil over it
- 5
Bake for 40-45 minutes until mushrooms are dark brown and tender
- 6
During last 15 minutes of baking, combine cream, basil leaves, and onion powder in small pot
- 7
Bring cream mixture to a simmer, then remove from heat and cover to steep
- 8
Combine all roasted ingredients and cream mixture in food processor
- 9
Pulse until thick but pliable sauce forms, adjusting consistency with additional olive oil if desired
Tips
Don't skip the steeping step for the cream - it allows the basil to infuse its flavor throughout the sauce
Adjust the final consistency by adding more olive oil for a thinner sauce or leaving it thick for spreading
Good to Know
Refrigerate for up to 5 days in airtight container
Can be made 2 days ahead and reheated gently
Serve warm over grilled meats, roasted vegetables, or as a spread
Common Mistakes
Don't over-process the sauce to avoid it becoming too thin
Remove cream from heat before steeping to prevent curdling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this mushroom sauce?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently, whisking to restore smooth texture.
What if I don't have a food processor?
Use an immersion blender or regular blender. Chop roasted ingredients finely first for easier blending.
How long will the sauce keep in the refrigerator?
Store covered for up to 5 days. Reheat gently on stovetop, adding a splash of cream if needed.