RECIPE COLLECTIONS

TURMERIC GROUNDING TEA

Ingredients

1 cup coconut milk (unsweetened)

1 tsp ground turmeric

1/2 tsp ceylon cinnamon

1/4 tsp cardamom

1 tsp raw organic honey

1 tsp Reishi powder

Heat coconut milk and slowly stir in remaining ingredients.

NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.

BEAUTY & VIBRANCE JUICE

Ingredients:

6 carrots

1 green apple

4 stalks celery

1 cucumber

1 lemon, peeled

1-inch piece of ginger, peeled

1 tsp Reishi powder

Juice carrots, apple, celery, cucumbers, ginger, and lemon. Once juiced, stir in 1 tsp of Reishi powder. Serve chilled.


NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.

CHOCOLATE REISHI DELIGHT

Ingredients:

1 cup boiling water
1 cup almond milk
1 tbsp cacao powder
1 tsp reishi mushroom powder
2 tsp coconut oil
Dash of cinnamon
Pinch of sea salt
1 1/2 tbsp maple syrup (or sweetener of choice )
Instructions: combine all ingredients in a blender and blend until smooth. Mixture should be creamy and frothy. Pour into your favorite mug and enjoy!

NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.

SUPERFOOD REISHI TEA

Ingredients:

1 1/2 cups almond milk
1 tbsp reishi mushroom powder
1 tbsp chia seeds
1 tbsp ground flax seed
1 tbsp coconut oil
1 tbsp honey (or sweetener of choice)
1-2 pitted dates
Pinch of sea salt
Instructions: combine all ingredients in a blender and blend until smooth. Pour into a saucepan to bring to a simmer. Pour into your favorite mug and enjoy!


NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.

HOT REISHI LEMONADE

Ingredients:

2 cups water
1 tsp reishi mushroom powder
1-2 tbsp lemon juice
A dash of cinnamon
Honey to taste (or sweetener of choice)
Instructions: add all ingredients to a pot and bring to a simmer. Pour into your favorite mug to drink hot, or chill over ice to drink cold.


NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.

REISHI MUSHROOM SOUP

Ingredients

1 tbsp olive oil
1 medium onion diced
4 cloves garlic diced
2 tbsp Fresh ginger peeled and grated
2 carrots sliced 1/2" thick
1 bulb fennel diced (fronds reserved)
473g Cremini mushrooms sliced
473gfresh shiitake mushrooms sliced (or 1/2 cup dried)
1.42l water
59g dried ground reishi mushroom
59g miso paste
1 tbsp allspice
1/2 tbsp thyme
709g kale chopped
Sea salt and black pepper to taste
Fennel fronds minced

Instructions

In a large soup pot, heat up the olive oil over medium heat. Add the onion and saute for 2 minutes.
Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
Add the water, reishi powder, miso paste and dried spices. Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour.
Stir the kale into the hot soup to wilt. Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!

NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.

Sautéed shiitake mushrooms

Simple and simply fabulous, this favorite side dish is a no-brainer. For best results, use a 12-inch cast iron skillet.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



Ingredients

1 pound mixed mushrooms (king oyster,oyster and shiitake mushrooms work well)
4 tablespoons good salted butter
Fine sea salt and freshly ground black pepper
parsley to garnish, optional

Instructions

Preheat a pan/cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel and, if you like rinse under running water and spin dry. Slice shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.
Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.

Serve with virtually anything.

Nutrition Information:
Calories: 128Total Fat: 11.7gCarbohydrates: 5.1gFiber: 0.8gProtein: 3.1g

Source:umamigirl

Creamy Mushroom Soup with Shiitake

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8 people

Make this creamy shiitake mushroom soup from scratch! This recipe doesn't use any heavy cream and uses only 1.5 cups half-and-half, majority of creaminess in the soup comes from pureeing mushrooms, carrots, onions and vegetable stock. So good!


Ingredients:

30g shiitake mushrooms
1 tablespoon olive oil
1 tablespoon butter
1 onion chopped
1 carrot chopped
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon black pepper
2.5 cups water
1.5 cups half and half (equal parts whole milk and light cream)
3 green onions chopped (OPTIONAL)

Instructions:

Slice mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate.
To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit.
Add 2.5 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.
Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.
Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1.5 cups of half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup)

Nutrition Facts
Amount Per Serving
Calories 109,Fat 8g,Saturated Fat 4g,Sodium 335mg,Carbohydrates 6g,Fiber 1g,Sugar 1g,Protein 2g,Vitamin A 1535IU,Vitamin C 3.1mg,Calcium 59mg,Iron 0.3mg

Source:Julia's Album

Garlicky Roasted Shiitake Mushrooms

Holy shiitake. One of the healthiest mushroom on the planet is also one of the tastiest.

INGREDIENTS

2/3 lb fresh (or rehydrated) shiitake mushrooms, sliced
2 tbsp olive oil
2-3 garlic cloves, minced
salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 200 C.
On a foil-lined baking sheet, toss the mushrooms with olive oil, salt and pepper. Do this right before you put them in the oven or the oil will just soak into the mushroom.
Roast for 10 minutes.
Add the garlic to the pan and give the mushrooms a stir.
Roast for 5 more minutes.

Source:worthypause

Vegan "Pulled" Mushroom Sandwich

Prep time: 30 minutes
Total time: 50 minutes
Servings: 4


Ingredients:

400 gr king oyster mushrooms (whole trumpet/)
1 kale
2 carrots
1 red onion
240 ml vegan mayonnaise
4 tablespoons sugar
100 ml apple cider vinegar
1 tablespoon crushed red pepper flakes
2 tablespoons vegetable oil
250 ml bbq sauce
4 sandwich rolls

Instructions;

Place mushrooms on grill and cook for 20 minutes until darkened, but do not allow them to burn. When mushrooms are done cooking, allow them to cool slightly, then shred with a fork.
Meanwhile, to make the slaw, mix together the kale, carrots, and onion in a large mixing bowl. In a separate bowl, mix vegan mayonnaise, apple cider vinegar, sugar, and crushed red pepper. Whisk to combine, then pour over the slaw and incorporate.
Heat oil in a saucepan, add mushrooms and BBQ sauce, and sauté until sauce is caramelized and has coated the mushrooms.


To assemble the sandwich, place kale slaw on the bun and top with mushroom mixture. Bon appetit.


Source:yummly