By now you have probably heard of the multitude of benefits that come with consuming bone broth – but have you heard of magical mushroom broth?
Making a mushroom broth is an easy way to absorb all of the nutrients that medicinal mushrooms have to offer. This plant-powered broth has been shown to improve gut health, boost the immune system, remineralize the body, reduce cholesterol, protect the liver and have antihypertensive, antioxidant, antidiabetic and antiviral properties. It has a savory and nutty flavor and it can be served hot or cold – you can drink it plain or you can use it as stock for a soup. Medicinal properties are highly concentrated in certain mushrooms, such as reishi, chaga and shiitake mushrooms.
Here’s how to make it:
Recipe makes 8 cups
- 8 cups water
- 4 large reishi mushroom slices
- 8 to 10 shiitake mushrooms
- 1/2 cup dried chaga mushrooms
- 1 small onion, roughly chopped
- 1 cup celery with tops, roughly chopped
- 1 cup carrots, roughly chopped
- 2-inch piece fresh ginger, roughly chopped
- 1 tbsp sea salt, plus more to taste
- 2 tbsp apple cider vinegar
- 2 tbsp white or red miso paste
Place all of the ingredients in a slow cooker on low. Cook for 3 hours, stirring once every hour.
Strain contents through a strainer. Reserve broth. Discard everything except for the shiitake mushrooms, which can be saved for future dishes.
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