Organic Dried Reishi Mushroom

Here are 4 inspiring ideas for using 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 the 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. Filter 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 (using 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 saucepan, brown 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. Let 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. Double Medicinal Extraction of Reishi

Ingredients:

• Dried reishi (sliced ​​or chopped)
• 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 put it in a coffee or spice grinder or in a blender for a finer result. Fill a glass jar halfway with reishi.
   • Cover the reishi with 40% alcohol (like vodka) until it is completely submerged. Fill the jar to about 1 cm above the level of the reishi.
   • Close the jar tightly and place it in a dark, cool place.
   • Let steep for 4-6 weeks, gently shaking the jar daily to help extract the compounds.
   • After the infusion time, filter the mixture through a fine strainer or cotton cloth. Store the liquid (alcoholic extract) in a separate container.

2. Aqueous Extraction:

   • Take the reishi remaining in the jar after the alcohol extraction. Place it in a saucepan and add water (about 1 liter for every 100g of reishi).
   • Bring the water to a boil, 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 ratio of 1:1. For example, if you have 200 ml of alcohol extract, mix it with 200 ml of water extract.
   • Store the final mixture in a glass bottle, preferably with a dropper for ease of use.

4. Use :

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

Trick :

Double extraction of reishi is a great way to maximize the benefits of this medicinal mushroom, as it captures the beneficial compounds from both extraction methods. It is ideal for those seeking daily immune, anti-inflammatory, or adaptogenic support.