Organic Dried Reishi Mushroom

Here are 4 inspiring ideas to use reishi:

1. Reishi, Ginger, and Honey Infusion

• Ingredients : Dried reishi (sliced or powdered), fresh ginger, honey, water.
• Preparation :
  1. Bring 1 liter of water to a boil.
  2. Add 2 to 3 slices of dried reishi (or 1 to 2 teaspoons of powder) and a few slices of fresh ginger.
  3. Simmer for about 20 to 30 minutes to fully extract the compounds from the reishi.
  4. Strain the infusion, add honey to taste, and enjoy hot.
• Tip : You can add a slice of lemon for a touch of acidity.

2. Reishi Coffee

• Ingredients : Reishi powder (or very finely ground), ground coffee.
• Preparation :
  1. Mix one teaspoon of reishi powder with two tablespoons of ground coffee.
  2. Prepare your coffee as usual (with a coffee maker, espresso, or filter).
  3. Enjoy your reishi-infused coffee, which will have earthy notes and immune benefits.
• Tip : You can add almond or oat milk for a creamy latte version.

3. Chicken or Vegetable Broth with Reishi

• Ingredients : Dried reishi (sliced), vegetables (carrots, celery, onion), chicken (optional), garlic, herbs (thyme, bay leaf), salt and pepper.
• Preparation :
  1. In a large pot, sauté garlic and onion with a little olive oil.
  2. Add 2 to 3 slices of dried reishi, chopped vegetables (and chicken if desired).
  3. Cover with water and bring to a boil.
  4. Simmer for 1 to 2 hours over low heat.
  5. Strain the broth and season to taste.
  6. Serve hot, ideal for boosting immunity.
• Tip : Use this broth as a base for soups or stews.

4. Medicinal Double Extraction of Reishi

Ingredients:

• Dried Reishi (sliced or in pieces)
• 40% alcohol (vodka or other clear alcohol)
• Water
• Glass jar with airtight lid
• Dropper bottle (optional, for storage)

Preparation Steps:

1. Alcoholic Extraction:

   • Cut the dried reishi into small pieces or use it already sliced. You can also grind it with a coffee or spice grinder or blender for a finer result. Fill a glass jar halfway with the reishi.
   • Cover the reishi with 40% alcohol (such as vodka) until it is completely submerged. Fill the jar about 1 cm above the level of the reishi.
   • Seal the jar tightly and place it in a cool, dark place.
   • Let infuse for 4 to 6 weeks, gently shaking the jar every day to help extract the compounds.
   • After the infusion time, filter the mixture through a fine sieve or cotton cloth. Keep the liquid (alcoholic extract) in a separate container.

2. Aqueous Extraction:

   • Take the remaining reishi in the jar after the alcoholic extraction. Place it in a saucepan and add water (about 1 liter for every 100 g of reishi).
   • Boil the water, then reduce the heat and simmer for 1 to 2 hours to extract the water-soluble compounds.
   • Filter the mixture to recover the liquid (aqueous extract).

3. Combination of Extracts:

   • Mix the two extracts (alcoholic and aqueous) in a 1:1 ratio. For example, if you have 200 ml of alcoholic extract, mix it with 200 ml of aqueous extract.
   • Store the final blend in a glass bottle, preferably with a dropper to facilitate use.

4. Usage:

   • Take 1 to 2 ml (about 20 to 40 drops) of reishi tincture per day. You can mix it in water, tea, or take it directly under the tongue.
   • Store the blend in a cool, dark place. Double extraction can be preserved for 1 to 2 years.

Tip:

Double extraction of reishi is an excellent way to maximize the benefits of this mushroom, as it captures the beneficial compounds from both extraction methods.