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SAUTEED LION’S MANE

3/28/2018

Serves 2

1 lb. Lion’s Mane mushroom, a single piece, if possible
2 tablespoons butter
3 tablespoons dry white wine
Salt and freshly ground pepper to taste
3 tablespoons minced chives

Gently clean and slice the mushroom(s) about ¼ to ½ inch thickness
Melt butter in a small sauté pan.
Add wine and reduce for a minute or two.
Add salt and pepper to the butter and wine, then add the sliced mushrooms, gently distributing them in the sauce.
Continue to sauté them until they turn golden, then turn them over and repeat the process.
Add the chives and stir without breaking the sliced mushrooms briefly.
Serve immediately.

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CHOCOLATE CHIP MINT CUPCAKES

3/14/2018

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Makes 12

CUPCAKES
½ cup cocoa powder
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick butter, softened
1 cup plus 2 tablespoons sugar
2 eggs
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
6 to 8 tablespoons whole milk
½ cup mini-chocolate chips

ICING, CHOCOLATE AND MINT GARNISHES
1 stick butter, softened
2 cups confectioners' sugar
1 tablespoon heavy cream
½ teaspoon peppermint extract, to taste
green food color
Mint or peppermint dark chocolate bar
12 small fresh mint leaves

CUPCAKES

Preheat oven to 350º.
Line the wells of a muffin tin with paper liners. Set aside.
In a medium bowl, whisk together cocoa powder, flour, baking powder and salt. Set aside.
In a large bowl, cream the butter and sugar together with an electric beater until light and fluffy, about 5 minutes.
Add the eggs, one at a time and beat into the butter and sugar mixture.
Add the vanilla and peppermint extracts and mix until well incorporated.
Add half of the dry cocoa powder mixture to the wet ingredients in the large mixing bowl and beat until combined.
Pour in the milk, mix until combined.
Add the remaining dry cocoa powder mixture and mix until combined.
Fold in the mini-chocolate chips.
Fill to about 9/10 of each cupcake paper.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely.

ICING, CHOCOLATE & MINT GARNISHES

Cream the butter and confectioners’ sugar together with an electric beater .
Add the cream and peppermint extracts and continue to mix at high speed until the frosting is light and fluffy.
Add 3 to 4 drops of green food coloring to the frosting and beat it into the icing.
Using an apple parer, scrape chocolate into a small prep dish.
Using a small spatula or a flat edge knife, spread the icing around the top of the cupcake.
Sprinkle the chocolate shavings across the top of each cupcake and top with a fresh mint leaf.

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SAUTEED LION’S MANE

CHOCOLATE CHIP MINT CUPCAKES

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