Low Carb Mushroom Risotto

If you don’t like cauliflower, have no fear. Microwaving the heck out of it takes away the cauliflower flavor and smell, and it allows for you to be able to really use it as a blank slate vessel for sauces and amazing flavors.

I was messing around making some creamy mushrooms for a steak dinner, and it took so long that the steak was eaten by the time I finished. When I tasted my completed creamy mushrooms, I immediately realized that the amazingness would be perfect as a mushroom “risotto”.  SO good. My husband was stuffed from his steak, but he couldn’t stop eating this anyway. You will need to season with salt and pepper quite a bit because you’re dealing with a lot of relatively bland ingredients. The seasoning will perfectly bring out the flavors of the mushrooms and sherry wine.

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  • 1 Tbsp Kerrygold butter
  • 3 cups sliced mushrooms (more if you really love them)
  • 2 cloves chopped garlic
  • 1/2 cups chopped onion
  • 1 cups beef broth
  • 3/4 cup heavy whipping cream
  • 1/3 cup sherry
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 bag Trader Joe’s riced cauliflower


Melt butter over medium-high heat, and cook the mushrooms. About 8-10 minutes, stirring occasionally. Remove to a bowl. Add garlic and onion and cook for 3-4 minutes. SLOWLY, add beef broth, heavy whipping cream, salt, and pepper. Bring to a boil and then reduce heat to a low boil, stirring often for about 15 minutes. Add mushrooms back in and cook for 15 more minutes.

While the sauce is cooking, microwave the cauliflower rice for 15 minutes.

Add the sherry to the mushroom cream mixture and continue cooking until desired thickness is reached (stirring often). Make sure to simmer and not boil so that you do not break the sauce. Season with salt and pepper. Stir in cauliflower rice and taste. Make sure to use enough seasoning.


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