Low Carb Sweet and Sour Mushrooms

This super easy side dish is full of flavor. To maintain a keto diet, this recipe veers from the typical sweet and sour sauce you get in your Chinese takeout. This sauce is tangy, salty, nutty, and lightly sweetened. It won’t outshine your main course!

Jessica L.

Net Carbs

6.2 g
Fiber

2 g
Total Carbs

8.2 g
Protein

3.6 g
Fats

6.8 g

106 cals

Quantity

Serving Size

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Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

3 ounce
Sliced Shitake Mushrooms by Wegmans

4 ounce
Ketchup

3 teaspoon
Rice Vinegar

1 tablespoon
Soy Sauce

2 teaspoon
Garlic, Fresh

½ teaspoon
Salt

⅛ teaspoon
Stevia In The Raw, Bakers Bag

¼ teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill

¼ teaspoon
Olive Oil

1 tablespoon
Beef Broth

¼ cup

Step 1

Chop both the cremini and shitake mushrooms. Toss them together so they’re well mixed.
Step 2

Whisk together all remaining ingredients in a bowl to make the sauce.
Step 3

Combine both mushrooms and sauce in a pot over medium heat and place a lid on. Let the mushrooms cook down for about 2 minutes. Remove the lid and cook the mushrooms until the liquid evaporates and you are left with browned, saucy, slightly sticky mushrooms.

Low Carb Sweet and Sour Mushrooms

Ingredients

Recipe Steps

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