Cheese and mushroom keto sauce

This keto-infused cheese and mushroom sauce is made with sweet shallots and savory cheese.
It's a great addition to steak, baked meats, or low-carb spaghetti.

Ingredients

• 150 gr champignons
• 2 table. spoon. shallot
• 1 table. spoon. unsalted butter
• 1 table. spoon. grated parmesan cheese
• ½ cup grated parmesan cheese
• ⅓ a glass of cream 30%
• ¼ a glass of vegetable broth
• sea ​​salt
• ⅛ tea. spoon. ground black pepper

Directions

1. Wash and cut the mushrooms into quarters, and set aside. Chop the shallots finely. Melt butter in a skillet over medium heat. Add shallots and cook for 1 minute.
2. Then add the mushrooms to the onion and cook for 2-3 minutes to soften and brown.
3. Pour the broth and cream into the pan, stir, heat over low heat.
4. Add the grated cheese to the rest of the ingredients and stir until the cheese is melted. The sauce is ready.