Recipes Desiree Maybury Recipes Desiree Maybury

✨French Toast With Lions Mane Powder✨

✨French Toast With

Lions Mane Powder✨

Ingredients:

Single Batch 2-3people

2 Tbs Butter

2 Tbs Sugar (1Tbs Cane Sugar, 1Tbs Brown Sugar)

1/4 cup Heavy Cream

1/2 tsp Cinnamon

1/2 tsp Lion’s Mane Decoction Powder

3 Large Eggs

1 tsp Vanilla Ext.

1 Pinch Salt

3/4 cup Whole Milk

Double Batch 4-6People

4Tbs Butter

4 Tbs Sugar (2Tbs Cane Sugar, 2Tbs Brown Sugar)

1/2 cup Heavy Cream

1 tsp Cinnamon

1 tsp Lion’s Mane Decoction Powder

6 Large Eggs (add 3 the mix, then add the other 3.)

2 tsp Vanilla Ext.

2 Pinches Salt

1 1/2 cups Whole Milk

Directions:

1. Melt Butter, add sugars and butter to large bowl.

2. Wait till butter cools a little then add in Heavy Cream. Wisk well.

3. Add Cinnamon and LionsMane Powder. Wisk Well.

4. Add Eggs 3 at a time, mix well between each set of 3.

5. Add Vanilla, salt. Wisk Well.

6. Add Whole Milk. sometimes a little more milk is needed if too thick at the end! ✨

Using Rhodes bread:

3 - White Loaves (make them the day before) then thickly cut the loaves.

Turn on oven to 200*F add in frozen loaves of bread in buttered bread tins. Let oven thaw the bread for 15mins.

After 15mins thaw, turn the oven down to 170* and crack open the stove, but Don’t take out the bread. 🍞

Let bread rise in the oven for around an hour to an hour 1/2. Till dough is 1/2-1inch above the edge of the bread tin.

Once risen, take them out of the oven and heat oven to 350*F.

Cook loaves for 24 mins.

Take out loaves and let them cool then warp them up for the next day! 💪

Note: cut loaves as close to cook time.

Read More
Recipes Desiree Maybury Recipes Desiree Maybury

Sautéed Mushrooms w/Garlic✨

Sautéing mushrooms with garlic creates a simple yet Amazing Snack or Topping! Eat as is!… or Add to a Quesadilla, Pizza, Salad or Pasta! 🤤

1.) Start by pulling apart or cut the mushrooms into roughly even pieces to ensure they cook uniformly.

2.) Heat olive oil in a pan over medium heat. Add the shredded or cut mushrooms to the pan.

3.) Squish the mushrooms into the pan as they cook to get out the moisture. Sprinkle with salt to help release moister and bring out flavor. The more you squish the crispier they get. Add butter for flavor at this point if you like!

4.) Generously sprinkle Garlic Salt or Garlic powder, Salt & Pepper while cooking.

Optional: Sprinkle of  Thyme

                 Sprinkle of Rosemary

4.) Cook the Mushrooms until they turn golden brown on both sides & develop a crispy exterior. Put on a plate when done to your liking & Enjoy!

💪🍄‍🟫✨

~Optional: I would like to Note: The mushrooms are Delicious without anything else! But, If you would like to, Finish off the mushrooms with a splash of soy sauce or fresh lemon juice when you add the salt and pepper to enhance the mushroom’s natural umami flavor!

This way of eating mushrooms is a favorite in My Home! My husband & Children love trying their best to eat them all before I can use them for a pizza or quesadilla or pasta! 😂

May the Mushrooms Show You The Way 🙃🌀🌿🍄‍🟫👌🏼✨

Read More
Recipes Desiree Maybury Recipes Desiree Maybury

Lion’s Mane (No Crab) Cakes

✨Lions Mane (No Crab) Cakes Recipe 🍄‍🟫

INGREDIENTS

  • 8 ounces lion's mane

  • 1 large egg

  • ⅓ cup gluten free panko or bread crumbs

  • ¼ cup diced onion

  • ¼ cup diced bell pepper diced, I used yellow pepper

  • 2 tablespoons mayonnaise

  • 1 teaspoon Worcestershire sauce

  • 2 teaspoons chopped parsleyfinely chopped!

  • 1 ½ teaspoons cajun seasoning

  • ½ teaspoon garlic powder or one clove minced

  • ½ teaspoon salt

  • black pepper to taste

  • 1 tablespoon avocado oil, for cooking.

Cooking:

  1. Use a veggie mesh bag or damp paper towel to wipe the 8 ounces lion's mane clean. I do not recommend washing it under direct water because it will absorb that water.

  2. Pull apart the lion's mane in shreds. Put in a large bowl.

  3. In a pan, heat the 1 tablespoon avocado oil on medium heat. Add the lion's mane.

  4. Sauté the lion's mane for 5-8 minutes until it releases its water. Use paper towels to squeeze the lion's mane to remove all moisture. The drier it is, the crisper your crab cakes will turn out.

  5. Put the cooked lion's mane into a large mixing bowl. Add 1 large egg, ⅓ cup gluten free panko or bread crumbs, ¼ cup diced onion, ¼ cup diced bell pepper, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 2 teaspoons chopped parsley,1 ½ teaspoons cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper to taste. Mix well.

  6. Form patties and place them on a large plate.

  7. Heat the ½ cup avocado oil or Olive oil in a skillet. When the oil is hot, add the crab cakes to the hot oil.

  8. Cook just under Medium for 4-5 minutes on each side until each side is golden. Remove from the pan with a spatula.

  9. Serve hot.

Dipping Sauce:

  1. In a small bowl, mix ¼ cup mayonnaise, 1 teaspoon sriracha, and ⅛ teaspoon salt, or just top the lion's mane crab cakes with sour cream.

Read More