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Sauteed Mushrooms and Maple Glazed Brussels Sprouts | Yogi Parker

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!


Here’s Yogi:

These are the delicious sides that I served up with the Lamb Roast and Mint Pesto.


Sautéed Mushrooms


  • 2 packs of whole mushrooms (I used baby Bella’s)
  • 1 stick of butter
  • ½ cup of Malbec Wine (you can also use cooking wine or wine you have on hand)
  • Salt and Pepper



  1. After cooking the lamb roast, or whatever meat you cooked, use the the meat drippings in the Foodi pan and switch it to sauté mode.
  2. Add the wine and butter, and stir to incorporate.
  3. Sauté for about five minute before adding the mushrooms.
  4. Continue to sauté for about 12 minutes, allowing the sauce to thicken and absorb into the mushrooms.



Maple Glazed Brussels Sprouts




  1. Combine liquid ingredients in a large mixing bowl, then toss the Brussels Sprouts to completely coat.
  2. Season with fresh ground black pepper.
  3. Place the Brussels into the Foodi air crisper basket and cook on air crisp mode at 400 degrees for 18 minutes.
  4. Serve topped with butter.

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