Laura Smith
Infusing mushrooms is a popular way to consume the fungi. While some people eat mushrooms raw, others prefer to infuse them in tea or oil. Mushroom tea is popular in Russia and Baltic countries, where it is used to treat digestive problems, heart disease, and cancer. It is also used in traditional Chinese medicine, where it is revered as the elixir of life. The tea is made by cutting the mushrooms into small pieces and placing them in a teapot with lemon juice and hot water. The mushrooms can also be ground into a powder to increase the surface area and allow for faster absorption. Infused oils, such as garlic-infused mushrooms, are also a popular way to consume mushrooms. The mushrooms are cooked in a pan with salt, pepper, and turmeric powder, and then garlic and olive or coconut oil are added.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Chestnut, cremini, white cup, oyster, portobello, king oyster, Morel, exotic |
| Additional ingredients | Salt, pepper, garlic, onion, cream, meat, olive oil, coconut oil, honey, ginger, parsley, turmeric powder |
| Preparation | Wash, chop, crush, grind |
| Cooking method | Saute, sous vide |
| Cook time | 12-15 minutes |
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What You'll Learn
How to make mushroom tea
Making mushroom tea is a simple process that can be easily done at home. There are many different types of mushrooms that can be used to make tea, each with its own unique properties and effects. Some popular mushrooms used for tea include Chaga, Lion's Mane, Maitake, Turkey Tail, and Reishi. These mushrooms are known for their various health benefits, such as boosting immune system health, reducing inflammation, and improving mental clarity and energy.
To make mushroom tea, start by deciding which type of mushroom you would like to use. You can use fresh mushrooms or dried mushroom powder. If using fresh mushrooms, clean them thoroughly and cut them into small pieces. Bring water to a simmer in a pot or kettle, then add the mushroom pieces or powder directly to the water. Allow the mushrooms to steep in the hot water for several minutes. The steeping time will vary depending on the type of mushroom and your desired strength. For a stronger tea, steep for a longer period.
If you added the mushrooms directly to the water, you will need to strain the tea before drinking. Use a fine mesh strainer to remove the mushroom pieces and pour the tea into your cup. If using a tea infuser or tea bag, simply remove it from the water. You can add honey, maple syrup, cinnamon, ginger, or lemon to improve the flavor and complement the health benefits.
For mushrooms with both water-soluble and alcohol-soluble compounds, such as Reishi and Chaga, you can perform a double extraction method. First, make the hot water extraction as described above. Then, take the same mushrooms and simmer them in a solution of 30-40% alcohol, such as vodka, for 1-2 hours. Combine both extractions for a more complete spectrum of beneficial compounds.
It is important to note that some mushrooms, such as Psilocybin mushrooms, contain psychedelic compounds that can alter your perception of reality and induce hallucinations. Always consume mushroom tea responsibly and be aware of the potential risks and side effects.
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The benefits of mushroom tea
Mushroom tea is a beverage of hot water infused or steeped with mushrooms. While it is one of the trendiest ways to consume mushrooms, it is also one of the oldest. The benefits of drinking mushroom tea are wide-ranging.
Firstly, mushroom tea is a great way to integrate functional, adaptogenic mushrooms into your diet. Adaptogens are a group of compounds found mostly in plant-based foods, although some synthetic types are available. Adaptogens help the body better manage stress by calming the central nervous system and moderating its response to the common stress hormone, cortisol. By reducing the effects of chronically high-stress environments, adaptogens can help us avoid the associated illnesses and diseases.
Secondly, mushroom tea can be a good substitute for coffee or black tea if you are trying to cut down your caffeine intake. It provides a more gentle boost, although this effect does vary across products and brands.
Thirdly, mushroom tea has been found to have cancer-fighting potential, immune-boosting effects, and the ability to slow tumor growth. For example, substances in chaga mushrooms have been found to prevent cancer and slow tumor growth.
Finally, mushroom tea may have energy-boosting effects, although this could be due to the caffeine in the supplement powder. Mushrooms are also a good source of prebiotics, which act like "fertilizer" in your gut, feeding the good bacteria (probiotics) so that they can flourish.
It is important to note that the benefits of mushroom tea are questionable and not fully backed by science. The side effects of mushrooms are uncertain, so it is recommended that you consult your doctor before consuming mushroom tea, especially if you are on medication.
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How to cook mushrooms with garlic
Mushrooms are versatile and can be cooked in many ways, pairing well with beef, fish, rice, soups, stews, and more. They are also available all year round, so you can always have some fun with fungi!
Ingredients:
- Mushrooms (any kind, but chestnut, cremini, oyster, portobello, and king oyster are recommended)
- Salt (Celtic, kosher, or Himalayan)
- Pepper (freshly ground)
- Turmeric powder
- Olive oil or coconut oil
- Parsley
- Garlic
Method:
- Wash the mushrooms thoroughly and chop them to your desired size.
- Place a non-stick pan over medium heat and add the chopped mushrooms, some salt, pepper, and turmeric powder.
- Cook for 12-15 minutes until all the water has run out.
- Crush and chop the garlic, then add it to the mushrooms along with either olive or coconut oil.
- Cook for a further 2 minutes, tossing occasionally.
- Remove from the heat, sprinkle with parsley, add some crushed pepper, and serve.
Variations:
You can also sauté the mushrooms in a mixture of olive oil and butter for a richer flavor. Some recipes also recommend adding wine, teriyaki sauce, and sliced garlic, cooking until the mushrooms are lightly browned, and then simmering on low heat until tender.
For a special touch, try using garlic-infused olive oil or adding some thyme, soy sauce, or Worcestershire sauce. You can also roast the mushrooms with balsamic vinegar, thyme, and Dijon mustard.
Get creative and enjoy your garlicky mushrooms!
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How to make mushroom-infused oil
Making mushroom-infused oil is a simple process that can be done in a few steps. Firstly, choose the mushrooms you want to infuse. Any variety of mushroom will work, but more exotic mushrooms will add a unique flavour to your oil. Clean the mushrooms thoroughly to ensure that any dirt or bacteria are removed. You can do this by gently wiping them with a damp cloth or rinsing them with cold water and patting them dry.
Next, decide on the type of oil you want to infuse. Olive oil is a popular choice, but you can also use coconut oil, avocado oil, or any other oil with a high smoke point. Heat the oil in a saucepan over medium heat. The amount of oil you use will depend on how many mushrooms you are infusing and your desired ratio of mushrooms to oil. As a guide, you will need enough oil to fully cover the mushrooms during the infusion process.
Once the oil is heated, add the mushrooms. You can leave them whole or slice them into smaller pieces, depending on your preference. Allow the mushrooms to simmer in the oil for 15-20 minutes, stirring occasionally to prevent burning. The mushrooms will release their flavour and nutrients into the oil during this process.
After infusing, remove the mushrooms with a slotted spoon and transfer the oil to a sterile container. You can use a funnel to avoid making a mess. Allow the oil to cool before sealing the container. Store your mushroom-infused oil in a cool, dark place, such as a pantry or cupboard. It should last for several weeks if stored properly.
You can use your mushroom-infused oil in a variety of recipes, adding a delicious earthy flavour to your dishes. It is excellent for sautéing vegetables, roasting meats, or even as a base for salad dressings. The possibilities are endless!
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How to make mushroom-infused honey
Honey and mushrooms is an intriguing flavour combination, offering a unique blend of sweet and umami flavours. The following is a step-by-step guide on how to make mushroom-infused honey:
Firstly, decide whether you want mushrooms throughout the entire jar or in easy-to-manage layers. Then, mix your desired amount of honey and mushrooms in a bowl and pour the mixture into a jar. Seal the jar and place it in a dark, cool, and dry place for 1 to 4 months. The longer you leave it, the more psilocybin will be released into the honey. As the potency will be unknown, it is recommended to start with a small amount, such as a teaspoon, and work your way up.
It is important to note that the honey will only turn blue if the mushrooms have oxidised. While this will happen to some degree once the mushrooms are cut, it is best to limit oxidation as much as possible as it degrades the psilocybin, making the honey weaker. Honey acts as a fantastic preservative that will keep your mushrooms viable indefinitely.
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Frequently asked questions
Infusing mushrooms can unlock their medicinal properties. For example, Chaga mushrooms are rich in antioxidants and have been linked to lower levels of LDL cholesterol, while Cordyceps mushrooms have been used to treat cancer, boost energy, and improve sleep.
Chaga, Cordyceps, Lion's Mane, Reishi, Turkey Tail, Maitake, and Oyster mushrooms are all popular choices for infusions due to their unique flavours and potential health benefits.
To make mushroom tea, cut or grind the mushrooms into small pieces to increase their surface area and exposure to water. Place the mushrooms in a teapot or mug, add lemon juice or tea bags for flavour, and pour in hot water. Let the mixture steep for 10-20 minutes, then serve with honey or other sweeteners.
Yes, you can add various ingredients to enhance the flavour and potential health benefits. Popular additions include ginger, honey, hibiscus, licorice root, and garlic.
Yes, the temperature of the water can impact the stability of the active compounds in mushrooms. Boiling water (100°C) can cause some loss of potency, so it is recommended to let the water cool slightly before infusing.
