Medicinal Mushroom Recipe’s

Food for the Body and Soul

Cordyceps Hot Chocolate


  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1/3 cup boiling water
  • 1 Tbsp cordyceps extract
  • 3 1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Add Cordyceps extract. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. Absoluely delicious. Cordyceps extract almost already has a chocolatey aroma, and adds a wonderful silky texture to tis homemade classic.

Immune Soup

  • 8 cups (237 ml) water
  • 1 tablespoon (15 ml) olive oil
  • 1 onion, diced
  • 1 bulb garlic (at least 10 cloves), minced
  • One 1 1⁄2 inch (3 1⁄2 cm) piece of fresh gingerroot grated
  • 1 1⁄2 cups salted vegetable soup stock (I use chicken broth)
  • 5 pieces sliced dried Astragalus Root
  • 2 cups fresh, sliced shiitake mushrooms
  • 1 large reishi mushroom
  • cayenne powder, if desired
  1. Bring water to boil in large pot.
  2. Heat olive oil, sauté garlic, onions, and ginger until soft and aromatic. Add contents of skillet to water. Add broth, shiitake, astragalus, and reishi. Simmer covered for two hours.
  3. Remove from heat, allow to sit for two more hours.
  4. Remove astragalus and reishi mushrooms. Reheat.
  5. Add salt and pepper to taste, and cayenne powder if desired. (just enough to bring out a light sweat)

Dried Maitake with Pasta and Camembert


* Dried Maitake Mushrooms (rehydrated) – 7 oz
* Asparagus stalks – 3 oz
* Olive oil – 2 tbsp
* Garlic – 3 cloves, crushed
* White wine – 2 tbsp
* Fettuccine – 1 packet (1 ½ lb)
* Salt – to taste
* Freshly ground pepper – 1 tsp
* Camembert cheese – 4 oz, cut into cubes


1. Soak the dried mushrooms in hot water for 30 minutes. Drain, break into bite sized pieces and set aside.
2. Bring a large pan of water to the boil, add the pasta and cook till al dente.
3. Strip off the woody portion of the asparagus, then steam the spears for 6-7 minutes. Remove from the steamer, cool and slice diagonally into one inch wide strips.
4. Meanwhile, in a heavy based pan or wok, heat the olive oil, then add the re-hydrated mushrooms and the garlic. Stir fry over high heat for 2-3 minutes, then add the asparagus, and cook for another 1-2 minutes, until well combined.
5. Lower the heat and add the drained pasta, salt and pepper. Toss well, add the cheese and serve immediately.

Maitake Mushroom Soup Recipe



* Fresh Maitake mushrooms – 3 cups, broken into bite sized pieces
* Onion – 1, chopped
* Celery – 2 stalks, chopped
* Butter – 1 tbsp
* Olive oil – 2 tbsp
* Chicken broth – 3 cups
* Light cream – 1 cup
* Wild rice – ½ cup, cooked
* Lemon juice – a squeeze
* Salt – to taste
* Pepper – ½ tsp
* Fresh parsley – optional, to garnish


1. In a large heavy based pan or stock pot, melt the butter till sizzling, then add the olive oil and onions, sauté well, till transparent, about 5 minutes.
2. Add the chopped celery and cook for a further 2 minutes, then throw in the mushrooms and toss well.
3. To this mixture, add the chicken broth and bring to a boil, then reduce and simmer for another 5 minutes. Add the cooked rice and stir in the cream, then take off the heat.
4. Season to taste with salt, freshly ground black pepper and lemon juice. Ladle into soup bowls and garnish with parsley, if using. Serve immediately.

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