Reishi Mushrooms
Red Reishi ling-zhi or Ganoderma Lucidum has been used for thousands of years in Asian cultures. Peasants who found the ganoderma mushroom growing in the wild could exchange them for the mushrooms weight in gold.
How to Prepare Your Reishi mushrooms.
Chinese herbalists recognize 3-5 grams per day for daily maintenance and higher doses for serious illness. Reishi is best taken with Vitamin C to assist the body with absorption of the mushroom.
The mushroom body of Reishi (Ganoderma Lucidum) is too woody to be consumed thus all recipes call for the cooking or soaking out of the beneficial properties. Mitobi's thinly sliced Reishi mushrooms make it easy to prepare.
Teas: Reishi tea is the traditional way of preparing the mushroom. The dried mushroom slices can be soaked overnight in water, then simmered (with the water) for 5-10 minutes. Strain and enjoy. Or bring water to a boil and simmer for 2-3 hours. Reishi's bitter taste can be overcome by adding honey or juice (grape, cranberry etc.). Tea can be stored in the fridge for up to 3 days and served warm or cold. Do not use an aluminum pan for preparation.
Tonics: Put 15 grams of Reishi mushrooms in a bottle of rice wine, brandy or your favorite spirit and soak for at least 6 weeks (the longer the better). A small glass a day for maintenance.
Soups: Simmer the ganoderma mushroom pieces in your favorite soup for 1-3 hours at a low heat. Reishi can also be added to the water of your vegetable steamer for a unique earthy taste to your veggies.
How to Prepare Your Reishi mushrooms.
Chinese herbalists recognize 3-5 grams per day for daily maintenance and higher doses for serious illness. Reishi is best taken with Vitamin C to assist the body with absorption of the mushroom.
The mushroom body of Reishi (Ganoderma Lucidum) is too woody to be consumed thus all recipes call for the cooking or soaking out of the beneficial properties. Mitobi's thinly sliced Reishi mushrooms make it easy to prepare.
Teas: Reishi tea is the traditional way of preparing the mushroom. The dried mushroom slices can be soaked overnight in water, then simmered (with the water) for 5-10 minutes. Strain and enjoy. Or bring water to a boil and simmer for 2-3 hours. Reishi's bitter taste can be overcome by adding honey or juice (grape, cranberry etc.). Tea can be stored in the fridge for up to 3 days and served warm or cold. Do not use an aluminum pan for preparation.
Tonics: Put 15 grams of Reishi mushrooms in a bottle of rice wine, brandy or your favorite spirit and soak for at least 6 weeks (the longer the better). A small glass a day for maintenance.
Soups: Simmer the ganoderma mushroom pieces in your favorite soup for 1-3 hours at a low heat. Reishi can also be added to the water of your vegetable steamer for a unique earthy taste to your veggies.
posted by Unknown at 3:34 a.m.
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