How to Use Reishi Mushroom to Support Health This Winter*

Learn how to use Reishi mushroom to support your immune health this winter*

Reishi mushroom, Ganoderma species, is one of the most well-known mushrooms and has been used by humans for over 2,000 years!* In this blog, you’ll learn how to use the Reishi mushroom as a food and supplement, including an amazing immune-supporting soup recipe. *

Also known as the mushroom of immortality, Reishi is revered for its health-promoting properties.* It supports the entire body with its many compounds, including polysaccharides and triterpenes. digestive tract, as well as the liver and kidneys in already healthy individuals.* Reishi supports the immune system and supports the normal inflammation response from occasional stress.* If you want to learn how to use the Reishi mushroom to stay well this winter, keep reading !*

​How to Use Reishi Mushroom to Make Adaptive Immune Support Soup Broth*

Reishi is a saprophytic mushroom, meaning it grows on dead or decaying matter. When found in nature, Reishi can usually be found growing on dead trees. It is a bracket fungus, or shelf fungus. These features grow out the side of a tree horizontally, creating shelf-like fruiting bodies called acorns. These grains are rather hard, tough and sometimes spongy. Unlike Oyster or Maitake mushrooms, Reishi mushrooms cannot simply be cooked and eaten. Learn how to process Reishi into a state that makes it bioavailable to our bodies.

With some fresh Reishi, cut it into long slices and place it in a dehumidifier or in an oven set to the lowest temperature (about 175 degrees F, for most ovens) and leave it slightly ajar. Process until the pieces are thoroughly dry. With dehydrated Reishi slices, there are many options on how to prepare it for use! Grind it into a powder, combine it with alcohol to make a tincture, or, one of our favorite uses, make a delicious and nutrient-rich soup stock. Follow this recipe and enjoy the benefits of adaptive, immune-supporting mushroom soup!*

Reishi Immunity Soup Broth

  • 5 slices of dried Reishi mushroom
  • 4 slices of Astragalus root
  • 6 sprigs fresh or dried rosemary
  • ¼ cup fresh or dried sage leaves
  • 6 sprigs fresh or dried thyme
  • 6 cloves of garlic
  • 2-inch piece fresh ginger, coarsely chopped
  • 1 tablespoon ground turmeric or 1 inch fresh, chopped
  • 1 large onion, peeled and quartered
  • 4 slices dried seaweed such as Kombu, Dulse, Bladderwrack etc.
  • A little salt and freshly ground pepper
  1. Place all the ingredients in a slow cooker or a large pot. Cover with water and let it simmer. Simmer for at least four hours on low, but this stock is even better if you let it simmer overnight.
  2. Let cool, strain, and pour into jars, leaving ½ inch headspace at the top if you plan to freeze the stock. Refrigerate for up to 5 days or freeze for up to 3 months

Add mushroom powder to any dish to give it a super boost!*

Another way to cook with Reishi is as a powder. When properly processed and ground into a fine powder, it unlocks the mushroom’s active ingredients for our bodies to access.* As a powder, it’s super simple to add to any recipe. Try incorporating it into your breakfast smoothie, Buddha bowl at lunch, or vegetable stir-fry at night.

How to use Reishi mushroom extract daily

*These statements have not been evaluated by the Food and Drug Administration. These statements are not intended to diagnose, treat, cure or prevent any disease.

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