This recipe may not be magically psychedelic, but these mushrooms are incredible for promoting immune, liver and mental health. I love drinking this rich and savory broth straight up, but keep a stock on hand because it is also delicious in soup bases or for cooking grains.
- 1 pound of Pink, White or Blue Oyster Mushrooms
- 1 "ear" of fresh Reishi Mushroom or 1 tbsp. Reishi Powder
- Vegetable Peelings from onion, potato, carrot or celery (about 2 cups)
- 1/3 cup of Braggs Aminos or Coconut Aminos
- 2 Bay Leaves
- 1 tbsp. Olive Oil
- 1 tsp. Garlic
- 1 tsp. Rosemary
- 1 tsp. Black Pepper
- 1 tsp. Oregano
Rinse and roughly chop your fresh mushrooms and combine them with vegetable peelings, garlic, rosemary, black pepper and oregano in your instant pot, pressure cooker, or pot. Saute on medium heat with a tablespoon of olive oil until mushrooms are golden and everything is fragrant. Deglaze with aminos. Add bay leaves, and fill pot with water. If you are cooking with a instant pot, cook on the soup/stew option for 90 minutes. If you are cooking with a slowcooker, cook on high for 12 hours.
Want to increase your longevity? Reishi mushrooms can help with that. A recent study displays the life-span-extending properties of the polysaccharides that promote longevity by boosting immune system function and preventing abnormal blood vessel formations that could lead to life-threatening cancerous growths.
Love this recipe? Find it and so many others in my Plant Potions book, available here as a ebook and soft copy.