Baking with the Bolliers

We are fortunate to have a mushroom guy who texts me regularly when he has mushrooms ready to be harvested. There is nothing like truly fresh mushrooms. His shiitakes and blue oyster mushrooms are spectacular but the Lion's Mane are extraordinary.  Lion's Mane are not only tasty but also have been known to have immune boosting qualities. They are said to protect the mind from dementia and the body from inflammation.  Fried may not be the healthiest way to prepare these beauties but the end result was worth it. The outside had a nice crisp crunch and the interior had an almost creamy quality. The slight crab like flavor pairs nicely with the lemony garlic sauce.  Honesty the sauce turned out so well I am looking for more recipes to use it in.  Recipe notes: You will need three lemons total for this recipe. You most likely will have extra batter and bread crumbs after dipping all your mushroom pieces but it's better than running out. Which I did...so I

We are team fudgie, center cut brownies at our house. While our favorite recipe of all time is Ina Garten's Outrageous Brownies, these are a lot less work and slay those weeknight chocolate cravings.  We swapped half the sugar for Lakanto Monkfruit Sweetener - 1:1 White Sugar Substitute, Zero Calorie, Keto Diet Friendly, Zero Net Carbs, Zero Glycemic, Baking, Extract, Sugar Replacement (Classic White - 1 Pound) to save on a few calories and cut a bit of the sugar out. (It's January so we are trying to be a little healthier with our diet.)  This post may contain affiliate links. See full disclosure statement  here. Makes 16 brownies Ingredients: 1 cup butter, melted 1 cup white sugar 1 c monk fruit sweetener (or use white sugar if you prefer) 2 eggs 1 tbs vanilla extract 2 tsp espresso powder 2/3 cup unsweetened cocoa powder 1 cup all-purpose flour 1/2 C chocolate chips  Preheat oven to 350. Line a 13x9 pan with parchment paper.  In a large bowl, stir togeth

  We are fortunate to be able to buy mushrooms grown within a few miles from our house. I jumped at the chance to but some Lions Mane Mushrooms yesterday. I had heard they tasted like crab or lobster (they really do have a flavor similar.) We decided to make these beauties into some crab cake like cakes tonight. Since I have been allergic to shellfish for the last 7 years these were quite a treat.   Makes 9 cakes For the Mushroom Cakes: 8 oz Lions Mane Mushrooms 1 Clove Garlic, sliced 1 Tbs Extra Virgin Olive Oil 4 Green Onions, thinly sliced 1/2 Bell Pepper, diced 1/4 C Mayo 1 C Bread Crumbs, divided 1 Tbs Parsley 1 tsp Dijon Mustard 1 Egg, beaten 1 tsp Old Bay Seasoning Spray oil For Remulade 1/2 C Mayo 1 Tbs Whole Grain Mustard 1 Pickle, diced Hot sauce to taste Shred lions mane mushroom into a large bowl. In a large skillet over medium low heat add in olive oil, mushroom, garlic, green onion and bell pepper. Cook about 10 minutes until onions and