Wednesday, 15 May 2013 22:03

Food & Nutrition: Shiitake Mushroom Tonic

growing shiitakes growing shiitakes

Mushrooms have been used medicinally for centuries in China and Japan. Contemporary research has confirmed the antiviral, antimicrobial, and anticancer properties of shiitake, maitake, reishi, and coriolus versicolor mushrooms. Shiitake mushrooms (Lentinula edodes, also known as Black Forest mushrooms) are the third most commonly cultivated mushrooms in the world. They stimulate the immune system, are said to be a natural source of interferon (a protein that appears to induce immune response against cancer and viral diseases), decrease fat and cholesterol in the blood, aid in lowering blood pressure, and help discharge excess residue of accumulated animal protein. In addition, shiitake contain all eight essential amino acids in better proportions than soy beans, meat, milk, or eggs, are a good source of protein, and contain a blend of vitamins, minerals, and enzymes including vitamins A, B, B12, C, D, Niacin, amylase (aids digestion), and cellulose (dissolves fiber). In dried form, they have the highest vitamin D levels of any plant food.

 To help you enjoy and benefit from the healing properties of mushrooms, we’re sharing one of our favorite recipes.

Shiitake Mushroom Tonic

4 qts water
Add 15-20 Shiitake mushrooms dried, or fresh                          

Bring to a boil, and then continue boiling for 20 minutes

Then add:
3 Tbls of turmeric
4 cloves garlic, chopped
2-3 tsp of paprika, cayenne or chipotle powder
5-10 sprigs of fresh thyme
2 Tbls Tamari

Boil 10 more minutes.  Remove from heat and let cool.  Remove mushrooms and store brew in refrigerator. To increase effectiveness, add 2 tsp of apple cider vinegar (raw organic, with the mother culture) into the brew left before drinking it.

Drink 1/4-1/2 cup twice a day.


Benjamin Bartlein

Benjamin Bartlein is the owner of Eastern Shore and works as a practitioner of shiatsu massage, reiki, cranial sacral and connective tissue therapies.

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