5 Reishi Mushroom Recipes That Taste Delicious
Adaptogens are the trendiest stress busters in the wellness world right now. Known for their energizing properties, these mushrooms boost vitality and improve your body’s ability to adapt to stress.
When incorporated into your diet, adaptogens decrease the effects of hormones associated with anxiety and stress. Reishi mushrooms possess potent anti-inflammatory properties, better mental clarity, and boost your immunity.
Maybe you’ve already heard about the fantastic nutrients reishi mushrooms contain, such as peptidoglycans, triterpenes, polysaccharides, calcium, potassium, iron, and zinc. You now want to experience all that goodness.
You’re in the right place. This guide explains how to prepare reishi mushroom by turning them into delicious recipes.
Reishi Mushroom Tea
Make some tea from the Queen of Mushrooms following our signature Reishi tea recipe. Starting your day with this tea helps you find your balance, or taking it at the end of your day enables you to wind down into a restful night. Here’s how to cook reishi mushroom tea.
- 1-inch dried Reishi mushroom
- Fresh ginger slice
- A drizzle of honey
- Orange or lemon wedge
- A sprinkle of cardamom or cinnamon
- For a savory version, add grated garlic
- Fresh thyme or rosemary
- In a pot, add water, reishi mushrooms, ginger, cinnamon or cardamom, or garlic (optional).
- Allow them to boil for about 10 minutes.
- When you’re sure you’ve achieved the right flavor for your tea, add either rosemary or thyme and simmer for 10 more minutes.
- Take the tea off the heat, and pour it into your cup.
- Add honey and the orange or lemon wedge to garnish.
The best Reishi mushrooms for tea are foraged or fresh fruiting bodies.
Dairy-Free Reishi Golden Milk Nightcap
Blended with turmeric, the Reishi golden milk nightcap is a rich and creamy beverage and is one of the reishi mushroom powder recipes that makes a fantastic pre-bed drink.
- 1 cup blended full-fat coconut milk
- 1 tbsp of raw honey
- 1 tsp of reishi mushroom powder
- Pinch of sea or pink Himalayan salt (optional)
- Pinch of ground black pepper
- 1 tbsp crushed fresh turmeric
- 1 tbsp crushed fresh ginger
- 1 cup unsweetened plain almond milk
- Combine almond and coconut milk, salt, pepper, turmeric, and ginger in a pot. Simmer over medium-low heat and whisk occasionally.
- Once well boiled, turn off the heat, cover, and let cool for 5 minutes.
- In a high-speed blender, Combine the mixture, reishi mushroom powder or capsules, and honey and blend till smooth.
- Serve warm!
If you don’t have a high-speed blender, add your reishi mushroom powder and honey and strain the milk mixture before using a normal blender.
Reishi Mushroom Ramen Bowl
A Reishi mushroom ramen bowl contains comfort, nourishment, and superfoods. The mushroom ramen can be vegetarian, and you can play around with the recipe with the ingredients you have in your kitchen.
This recipe isn’t your traditional ramen but more of a makeshift version. The flexible version involves taking what you have in the fridge and creating something savory.
The critical factor in this recipe is the epic broth, whether vegetable broth or bone broth. If you’re too busy to make your broth, there’s no harm in using broth from the store or anything you have on hand.
The second vital ingredients are spices and garnishes.
Lastly, the final most important thing is sprinkling reishi mushroom powder for extra healing benefits.
- Soft-boiled egg
- Finely chopped carrots
- Wakame/bok choy/spinach/kale
- 1 tsp crushed turmeric
- 1tsp crushed ginger
- Reishi mushroom powder
- Red pepper chili flakes, seaweed seasoning, and chopped scallions for garnish
- Heat the garlic, ginger, turmeric, and carrots in a saucepan to soften
- While the spices get warm, it’s time to make your poached or soft-boiled eggs and noodles.
- Add the carrot and spice mixture to your broth, the reishi mushroom broth, and the soaked wakame with its broth.
- Add the noodles to your serving bowls, and pour the hot broth on top. Add your egg and finish off with garnish.
- Enjoy the bowlful of healing, warm, soulful soup.
Wakame is a seaweed type that brings out a delicious flavor in soups, and Tamari adds more flavor than you anticipate when enjoying ramen.
Reishi Chia Seed Pudding
If you’re not sure how you want to enjoy your chia seeds, here’s a recipe for you. Spice things up and boost the reishi mushroom taste with raw cacao.
For something with a little more health-supporting benefits, try this recipe.
- 1 tsp Reishi mushroom powder
- 1 tsp Cordyceps mushroom powder
- ¼ cup of raw cacao powder
- 2-6 drops of liquid monk-fruit sweetener or stevia
- ½ tsp peppermint or vanilla extracts
- ½ cup of chia seeds
- 3 tsp cassia cinnamon or Ceylon
- 2 cups full-fat coconut milk
- Mix all the ingredients until they’re thoroughly combined.
- Portion the mixture and pour it into mason jars.
- Store the jars in the fridge overnight
- Enjoy with a spoonful of sunflower butter, almonds, or any other nuts or butter you fancy.
Reishi Mushroom Veggie Soup
The Reishi mushroom veggie soup is hearty and energizing to get you through winter while adding all the good stuff to your body. This soup is packed with loads of veggies and is a satisfying and savory way of infusing those adaptogens into your diet.
- Minced fennel fronds
- Freshly ground black pepper and salt to taste
- 3 cups of chopped kale
- 1 tbsp thyme
- 1 tbsp allspice
- ¼ cup miso paste
- ¼ cup ground reishi mushrooms
- 6 cups of water
- ½ cup dried shiitake mushrooms (2 cups fresh)
- 2 cups of sliced cremini mushrooms
- 1 diced fennel bulb (Reserve the fronds)
- 2 cups of 1 cm thickly sliced carrots
- 2 tbsp grated fresh ginger
- 4 minced garlic cloves
- 1 diced medium yellow onion
- 1 tbsp of oil
- In a large pot, heat olive oil on medium heat. Saute the onions for 3 minutes. Add the garlic, then saute for a minute. Add ginger and all other vegetables and saute for 6 minutes or until well browned.
- Add dried spices, miso paste, reishi powder, and water.
- Let the soup boil and reduce the heat, then simmer. Cover and let cook for an hour. Add the kale into the hot soup and leave to wilt.
- Add pepper and salt to taste. Top it with fresh fennel fronds, and you’re in for a treat!
This recipe makes six servings.