At a small, avant-garde keto supper club, chef Marco decided to surprise his guests with a dish seldom found on mainstream menus: Completely Keto Mushrooms and Sweetbreads. As a nod to keto gourmet, he paired the dish with a side of buttery, garlic-infused cauliflower rice and a zesty arugula salad.
The guests, adventurous foodies to the core, were intrigued by the unusual combination. After the first few bites, the room filled with approving nods and murmurs of delight. The evening took a whimsical turn when Marco, known for his love of the theatrical, announced a mini-challenge: “Create the most imaginative story behind this dish, and win a secret ingredient to use in your next keto creation.”
The stories ranged from tales of medieval feasts to intergalactic culinary contests, each more creative than the last. The winning tale involved a keto knight who fought off a carb-loaded dragon with sweetbreads and mushrooms. The evening ended not just with satisfied palates but with laughter and a shared sense of culinary camaraderie, proving that food truly is the ultimate storyteller.
Ingredients
- 1 lb sweetbreads of lamb or veal
- 2 packs portabello mushrooms
- olive oil
- 1 tsp Pink Himalayan Salt
- 1 tsp black pepper
Instructions
-
Boil sweetbreads in water for about 20 minutes. Then change water and boil for about another 10. Let cool and remove the outer membrane of each sweetbread and cut into chunks.
-
Slice up the portabello and cook in pan with oil and seasoned. Saute until it gets a nice golden brown, then add in the sweetbreads and cook for about 120 seconds per side.
-
Put mushrooms on bottom of plate and sweetbreads on top.
Recipe Notes
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