Cowboy Mushrooms

Calories: ~280 kcal
Fat: ~28g
Carbs: ~4g net carbs
Protein: ~4g

2 pounds white button mushrooms, cleaned
Cowboy Butter (doubled):
- 1 cup unsalted butter, softened
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salt, to taste

Prepare the Cowboy Butter:
- In a medium bowl, combine the softened butter with lemon juice, Dijon mustard, minced garlic, parsley, chives, rosemary, thyme, red pepper flakes (if using), paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Cook the Mushrooms:
- In a large skillet over medium heat, add the cowboy butter. Allow the butter to melt and become fragrant.
- Add the cleaned mushrooms to the skillet. Stir to coat the mushrooms evenly with the butter mixture.
- Cook, stirring occasionally, for about 20-22 minutes, or until the mushrooms are tender and have a nice golden color.
Serve:
- Serve the Cowboy Mushrooms hot as a side dish or appetizer.
- These mushrooms are also perfect for topping a steak or grilled meat.

Mushrooms: Make sure the mushrooms are thoroughly cleaned before cooking. You can also use a mix of mushrooms for a more complex flavor.
Butter: Cowboy Butter can be made ahead of time and stored in the fridge for up to a week. It’s also great for basting meats or spreading on vegetables.
Serving: Serve these mushrooms alongside a keto-friendly steak or grilled chicken for a complete meal.

These Keto Cowboy Mushrooms are a rich, flavorful side dish that will add a delicious depth to any meal. Enjoy!