Benefits of Mushrooms Edible, Powder and Tea
Benefits of Mushrooms Edible, Powder and Tea
I am no expert on mushrooms, but I do consume them a few times a week, and I drink mushroom tea more often now due to easy access. Interesting fact: Mushrooms that have been exposed to the sun will contain Vitamin D, and you can even increase dried mushroom Vitamin D content by leaving them in the sunlight. Amazing, right!!??
Below is a list of mushrooms I am familiar with and use often. There are hundreds more to forage and discover:.
Mushrooms for Medicinal Teas:
CORDYCEPS– mushrooms are used to increase aerobic capacity and support lung function.
These almost look like ginseng to me or skinny turmeric. If you haven’t already you will see these mushrooms in coco and coffee because the word is out mushrooms are amazing.
REISHI– contain multiple ingredients including polysaccharides and trierpenes. Polysaccharides are complex carbohydrates made up of chains of sugars. These sugars stabilize blood pressure, blood sugar and have an effect on free radicals that help fight cancer.
These are stunners to look at, these will also grow in clusters of red up tree bark. I love this tea!!!!!
CHAGA– has many immune-boosting and antioxidant properties. It is used for soothing pain, neuropathy, anti-inflammatory and even diabetes as it supports the integrity of blood vessels. It has long been used to support gastrointestinal health and to normalize blood pressure and cholesterol levels. Antioxidant properties include polysaccharides, beta-d-glucans, phytosterols, betulin, and betulinic acid.
Funny looking and it did take some getting used to for me. This tea is very earthy, the benefits will always outweigh the first taste. Like my matcha tea I can not live without!!! It is treated differently then the two listed above…please see right below how to brew.
How To Brew: Use hot water to extract but not boiling water, or you will kill the cell walls. Steep in a covered pot two to eight hours; mainly depending on whether you are using powder, nuggets, or chunks. You will have a powerful, body healing tea.
Nuggets can be used 1-2 times more, Chunks can be used 4-6 times more, store in freezer or fridge (if drinking few times a day). Drink hot, warm or cold and left overs can be kept in fridge for up to 3 days or stored in freezer.
Asian traditions: mushrooms are regarded as both food and medicine because they can support the body’s natural defenses by enhancing the immune system.
CHANTERELLE– contain protein, vitamin D, and B vitamins including riboflavin, niacin, and thiamine. Minerals include potassium, copper, and selenium
These are my everyday fresh mushrooms thanks to Costco. I still use button mushrooms because it supports women breast health (must be cooked for benefit). I love them roasted in salads, on pizza, spaghetti, stews, soups, omelettes and stuffed. So very versital, rich deep flavor, easy to find and cost just a little more then white buttons.
CRIMINI & PORTOBELLO– are one in the same mushroom, the Portobello being left to grow longer and larger. These mushrooms contain a variety of B complex vitamins, are an excellent source of riboflavin, pantothenic acid and niacin, are a very good source of thiamine, vitamin B6, and a good source of folate. Selenium, lysine, protein, zinc, copper, manganese, and iron are more benefits of eating this popular mushroom.
I know this looks like a creature on the tree but I love love love this mushroom. It has the same sweet flavore fresh crab does and goes very well with lobster or crab.
LIONS MANE – contains a nerve-growth compound that has potential for treating nerve disorders. I personally have grown these and I love the texture and flavor. They are fun to look at and really do taste a bit like sweet crab. When I have a few heads of these I make a mushroom lasagna with cream sauce that is to die for!!!
These make awesome mushroom steaks and served over cauliflower mash is a umami dream come true!! I also love to use the tender broken pieces, dried and added to my green tea blends.
MAITAKE – also known as Hen of the Woods and Sheep’s Head, contains complex sugars called beta-glucans that have immune-enhancing effects.
These just make me smile! I love these fresh or dried. I use them in cream soups, pasta sauces and stir fry’s too. Spongy looking long caps are delightful roasted and smothered over warm Brie cheese with caramelized onions…oh yum! Look they also come in golden color too.
MORELS– contain protein, vitamin B & D including riboflavin, niacin, and thiamine. Minerals include potassium, copper, and selenium.
When I find these fresh I run right home and make a wine cream sauce to have with some fresh pasta. These are delicate and fragrant and I get really excited if I have lions mane at the same time because I will make my white lasagna.
OYSTER – mushrooms contain compounds that can help address high cholesterol.
I have only used these dried in soups and also in sauces for cheese and spinach ravioli’s. These are meaty and not hollow, they can grow up to 12″ diameter and weigh in at 2 plus pounds wow!
PORCINI– contain niacin, potassium, selenium, and protein.
I love shiitake mushrooms so very much, they are found in many grocery stores fresh now and I am grateful for that! Roasted with a bit of sea salt, avocado oil and fresh thyme turn these lil guys into appetizer crack! Served warm or room temp watch out, they go fast. These are also know as black mushrooms in Chinese Cooking.
SHIITAKE– has been found to enhance immunity and reduce the risk of several types of cancer.
Mushroom powder is catching on, and soon mushroom coffee will be an “in thing” My favorite mushroom powders to use are porcini and shiitake. You can thicken soups, gravies and stews with them. You can also add it to hamburgers, meatloaf, casseroles and pasta dishes for that true natural, healthy Umami we all crave.
You can buy mushroom powder but if you have a blender that is high speed or has a super sharp blade make it yourself. Just be sure to get all the loose dirt out first.
IMPORTANT: if you want to forage for mushrooms find your local mushroom club. Never forage alone in a forest. NEVER eat a mushroom in the wild or from front yards you don’t know. You can get very sick, end up in the hospital or die from poisoning.
Explore, try new things and eat your mushrooms!
oxox Ms Foodie
Disclaimer: I am not a doctor trying to advise, treat or cure. I am only sharing my personal experience with mushroom benefits and my knowledge from articles I have read and studied. If you are on medication please talk with your doctor or naturopath.
Please never pick and eat any mushroom you do not know.