Keto Creamy Mushroom Salad

Indulge in the rich, velvety flavors of this Keto Creamy Mushroom Salad, a perfect low-carb dish that combines earthy mushrooms, crisp baby spinach, and a luxurious garlic-infused cream sauce. Featuring a medley of button, cremini, and shiitake mushrooms sautéed to golden perfection in olive oil and butter, this salad is elevated with a tangy hint of lemon juice and Dijon mustard. Finished with fresh parsley, shaved parmesan, and a silky coat of heavy cream, this keto-friendly delight is a versatile option—serve it warm for a comforting meal or chilled for a refreshing twist. Ready in just 30 minutes, it's an easy yet elegant recipe packed with nourishing ingredients and restaurant-quality flavor. Perfect for keto enthusiasts and mushroom lovers alike!

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams mixed mushrooms (such as button, cremini, and shiitake)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground
• 100 grams baby spinach leaves
• 2 tablespoons fresh parsley, chopped
• 0.25 cup parmesan cheese, shaved

Directions

Step 1

Clean and slice the mushrooms. If you are using mixed varieties, ensure they are roughly the same size for even cooking.

Step 2

Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 3

Add the sliced mushrooms to the skillet and cook until they are golden brown and have released their moisture, roughly 8-10 minutes.

Step 4

Reduce the heat to low and pour in the heavy cream. Stir in the lemon juice and Dijon mustard, and season with salt and black pepper.

Step 5

Let the mixture simmer gently for 5 minutes until the cream thickens slightly. Stir occasionally during this time.

Step 6

Remove the skillet from the heat and let the mushrooms cool for a few minutes.

Step 7

In a large mixing bowl, toss the baby spinach leaves with the creamy mushroom mixture.

Step 8

Garnish the salad with chopped fresh parsley and shaved parmesan cheese.

Step 9

Serve the Keto Creamy Mushroom Salad immediately or chill it in the refrigerator for 30 minutes if you prefer a cold salad.

Nutrition Facts

Serving size	(779.2g)

Amount per serving	% Daily Value*
Calories	1511.8

Total Fat 139.9g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 332.9mg	0%
Sodium 2448.2mg	0%
Total Carbohydrate 19.5g	0%
Dietary Fiber 5.9g	0%
Total Sugars 4.0g
Protein 33.2g	0%

Vitamin D 35.2IU	0%
Calcium 801.1mg	0%
Iron 5.5mg	0%
Potassium 1682.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.7%

Protein: 9.0%

Carbs: 5.3%