I'm sure there are inquiring minds out there asking, "Who the heck is Tony?" Tony is my excellent husband. After four years of watching my weight loss and massive health turn around through living a Ketogenic lifestyle, last spring he decided to jump on the bandwagon with me. He ate mostly keto anyway (my cooking is always compliant), so it wasn't a hard transition for him. It helped that we eat lots of rich and delicious low carb foods at home, including his favorite food of all time: steak.

Now, I do almost all the cooking, but that doesn't mean Tony is incapable. In fact, when he decides to bust out the pots and pans, the result is usually quite tasty, and this recipe is no exception. I believe he came up with this easy mushroom concoction while he was planning to an incredibly nice steak dinner for me on Mother's Day, and it was such a hit with the whole family that we continue to make it as our side dish on steak night. And that's saying something, because I'm not the biggest mushroom fan. Even so, Tony's Mushrooms quickly became a favorite in my house, and I'm sure it will be in yours, too!

Notes: While the recipe calls for beef broth, I highly recommend using the juices or drippings from whatever beef dish you happen to be cooking. We frequently use the reserved drippings from our sous vide steaks, and only add a little extra beef broth if it's needed. It bumps the flavor of this dish up to Maximum Deliciousness.

We tend to eat this as a topping for steak, so the portion is a little small for a proper side. Never fear! The carb count on this dish is pretty low, so if you wanted to make it as a side, you could easily just serve half the recipe per person (it's very easy to double if you need a larger batch).

For a vegetarian option, use vegetable broth or stock in place of the beef broth.