Reishi Tea

Recipe from Robert A. Barnett

Adapted by Molly O'Neill

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Ingredients

Yield:Four cups
  • ¼pound whole dried reishi mushrooms, available at Asian markets and some health food stores
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

12 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop the dried mushrooms coarsely and grind to a fine powder in a spice mill or use a mortar and pestle. Wrap this powder securely in muslin and set aside.

  2. Step 2

    Bring 8 cups water to a boil. Drop the reishi bag in and lower the heat until the liquid has reduced by half, about 1 hours. Drink no more than 1 cup daily for no more than a month. The tea, a pick-me-up for the immune system, can be refrigerated for 1 week.

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Credits

Adapted from "Tonics, More Than 100 Recipes That Improve the Body and the Mind," BY Robert A. Barnett, Harper perennial, 1997.

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