Finally, you can also cook homemade meals with powdered reishi mushrooms by following a series of creative recipes. These range from adding the powder to a healthy smoothie to including it in a Bolognese sauce recipe for a delicious hot meal. You can try adding dry reishi powder to smoothies or sprinkling it into recipes to get some of the medicinal benefits. However, the traditional way to consume reishi is to turn it into tea.
Different regions and climates will have different types of reishi mushrooms that look a little different. Despite their excellent reputation as a potent medicinal mushroom, reishi mushrooms have much less prestige in the culinary world. It is said that only two or three out of 10,000 hardwood trees will have reishi mushrooms growing on them. The Latin name Ganoderma means shiny skin, which accurately describes the reddish-brown layers of the reishi mushroom.
Reishi mushrooms are saprotrophic, meaning that they get their nutrients from organic or dead matter. While technically edible, all but the youngest reishi mushrooms are going to be too woody and difficult to eat on their own. The reishi mushroom (Ganoderma) is a polyporous mushroom that has reddish-brown kidney-shaped layers that grow to 8 inches (20 cm) or more in diameter. Some scientists believe that a single reishi mushroom may have evolved and adapted to different climates and habitats, while others believe that they are different species.
Unproven claims about reishi mushroom include possible uses in treating HIV and AIDS, fatigue, and other medical conditions. For reishi mushrooms with a lot of dirt or other impurities, you can clean them with a damp cloth to remove excess dirt. Fresh reishi mushrooms will need to be boiled for half an hour to extract all the medicinal compounds. In healthy subjects, a study on the intake of reishi mushroom extract for four weeks showed no negative effect on the liver or kidneys.
While reishi mushrooms are generally considered safe, there are a few known cases of side effects and complications.
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