Whelks with onions in creamy sauce
Source of protein and omega-3 fatty acids, escargots in creamy sauce have a rich flavor and creamy texture. The combination of cream and Dor Blue cheese gives the dish a rich aroma, while mushrooms and spices enhance its gastronomic appeal. Perfect for maintaining a keto diet and adding variety to the menu.
Roman Klymenko
15 years on low-carb nutrition
Prepare the meat of the scampi (400 g). Remove the insides. Rinse and dry. Cut into large pieces.
Slice the onion (1 piece) into feathers. Chop the garlic (2 cloves). Coarsely chop the oyster mushrooms (100 g). Separate the thyme leaves (a few sprigs).
Heat olive oil (1 tbsp) in a pan. Add butter (20 g). Melt it. Add the onion and garlic. Sauté for 3–4 minutes until soft.
Add the mushrooms. Season with salt (to taste). Add thyme. Cook for 5–7 minutes until the moisture evaporates.
Remove from heat. Add smoked paprika (1/4 tsp). Stir. Set aside. Wipe the pan clean. Reheat olive oil (1 tsp) and butter (20 g).
Add the scampi. Cook over medium-high heat for 2–3 minutes, stirring actively to evaporate the liquid.
Pour in white wine (50 ml). Cook for another 2–3 minutes until the alcohol evaporates.
Return the mushrooms and onion to the pan. Stir. Pour in cream (200 ml). Reduce heat. Crumble blue cheese (30 g).
Cook for 2–3 minutes until the cheese melts and the sauce thickens slightly. Do not overcook to avoid making the scampi tough. Remove from heat. Stir. Serve immediately.
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