(Cheap) Low-Carb Recipe: Java Latte Mushroom Sauce

15 Jun

For a printable version of this recipe and complete ingredients listing, click here.

We were having flank steak for dinner last week and I wanted to try something new. I almost always cover it with onions, mozzarella and green peppers, which is one of my favorite low-carb options, but I thought this would be a good opportunity to think outside the box for one night and experiment a bit.

So glad I did, too. Hubby raved about this sauce, and asked me if I would make it again soon. It was so simple and so rich–I’ll never use condensed mushroom soup in recipes again. And what a lovely way to serve coffee with cream, don’t you think?

Itsy bitsy veggie pieces.

Heat 4 Tbs. butter or margarine in a large, deep skillet. While butter warms, chop 1 celery rib and 1 small onion into very small bits.

♥Chef’s Note: Old celery is much easier to finely sliver than new celery. About 2-3 weeks old is best for making gravy and sauces; before it turns yellow, but after it starts to lose its rigidness. You can chop it so thinly you could read a newspaper through it! 🙂

Sliced, fresh mushrooms.

Throw the chopped vegetables into the hot butter and sautee over MEDIUM heat for a couple of minutes. Add a package of sliced fresh mushrooms (about 8-12 ounces) and about 1 tsp. minced garlic (or powder).

Stir-fry mushrooms with 1 tsp. dried oregano and add a healthy dash of hot sauce, if desired. Add salt/pepper to taste. When the vegetables have softened, pour about 2 cups leftover brewed coffee over the mixture, increase burner heat and bring to a simmer for about fifteen minutes, leaving the skillet uncovered.

Don't let leftover coffee go to waste!

(This is a good point to start broiling a steak if you’re serving it that way.)

Simmer until coffee is reduced.

When at least 1/3 of the liquid has evaporated from the sauce, reduce heat back to MEDIUM and stir in 1 cup heavy cream or whole milk. Evaporated milk would probably work well, too.

Continue to simmer uncovered, stirring every few minutes to prevent scorching.

At this point the sauce should resemble a thin gravy. The longer it simmers uncovered, the thicker it will become. It will also thicken a little more after being removed from heat, so keep that in mind.

You could easily pass this off as a soup appetizer, too!

If you’re serving the gravy over a London Broil, slice beef into slivers about 1/4″ thick and ladle gravy over the top. This would also be nice paired with baked or grilled chicken. For an even less expensive meal, heat roast beef lunchmeat and arrange on a plate and pour Java Latte Mushroom Sauce over the top.

Gravy on a low-carb diet! Who’d have thunk it?

Caution: Extremely rich and awesome.

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