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    <loc>https://www.twofungibrothers.com/roasted-lions-mane</loc>
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      <image:title>Roasted Lion's Mane - What you will need:</image:title>
      <image:caption>2 tablespoons extra-virgin olive oil, divided 4 cups vertically sliced shallots (about 6 large) 1 tablespoon fresh thyme leaves 1/2 teaspoon kosher salt, divided 1/3 cup dry sherry 1 tablespoon sherry vinegar 1/4 teaspoon freshly ground black pepper 12 silver dollar-sized lion's mane mushrooms (about 12 ounces) 1 tablespoon butter, cut into 12 pieces 1 tablespoon sliced fresh chives</image:caption>
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      <image:title>Roasted Lion's Mane - How to Make It</image:title>
      <image:caption>Step 1 Preheat oven to 425°. Step 2 Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt; sauté 4 minutes, stirring frequently. Add sherry; cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat; keep warm. Step 3 Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add mushrooms, fuzzy side down; cook 4 minutes or until browned. Turn mushrooms over; top each with 1 butter piece. Place pan in oven; bake mushrooms at 425° for 5 minutes or until tender. Remove from oven; sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates; top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.</image:caption>
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      <image:title>Shop - Fresh Blue Oyster Mushrooms</image:title>
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