5 recipes with mushroom powder | MycoMore

Mushroom powder is just as easy to stir into your breakfast or soup as it is into your coffee. And no, your food won't end up tasting like mushrooms. Here are five recipes for every time of day.

Each recipe contains 1 serving of powder: that is the recommended amount on your mushroom packaging. If you divide it among several recipes, use less per recipe.

1. Breakfast smoothie with Lion's Mane

For 1 glass · 5 minutes

• 1 ripe banana (frozen makes it extra creamy)
• 1 handful of blueberries
• 1 tablespoon peanut butter
• 250 ml oat milk
• 1 serving Lion's Mane powder

Put everything in the blender and blend until smooth. The peanut butter and banana ensure that you won't taste the powder.

2. Overnight oats with Fantastic 5

For 1 bowl · 5 minutes + overnight in the refrigerator

• 50 grams rolled oats
• 150 ml (plant) milk
• 2 tablespoons Greek or plant-based yogurt
• 1 teaspoon chia seeds
• 1 teaspoon honey or maple syrup
• 1 serving Fantastic 5 powder
• Topping: diced apple, cinnamon and a handful of walnuts

Stir everything except the topping together in a jar or glass. Leave it in the refrigerator overnight. Finish it in the morning with apple, cinnamon and walnuts.

3. Energy balls with Cordyceps

For about 12 balls · 15 minutes

• 150 grams pitted dates (Medjool)
• 100 grams almonds or cashews
• 2 tablespoons cocoa powder
• 2 tablespoons shredded coconut, plus extra for rolling
• Pinch of sea salt
• Powder: 1 serving Cordyceps powder per ball you want to eat per day (see below)

Pulse the nuts coarsely in a food processor. Add the dates, cocoa, coconut and salt and process into a sticky mass. Mix in the powder, roll into balls and roll them in shredded coconut. Keep in a sealed container in the refrigerator for up to a week.

How much powder? If you eat one ball per day, add a total of 12 servings to the dough (one per ball). This way, each ball contains exactly one serving.

4. Warm hot chocolate with Reishi

For 1 mug · 5 minutes

• 250 ml (plant) milk
• 1 tablespoon raw cocoa
• 1 teaspoon honey or coconut blossom sugar
• Pinch of cinnamon
• 1 serving Reishi powder

Heat the milk in a saucepan, but do not let it boil. Whisk in the cocoa, honey, cinnamon and Reishi with a whisk or milk frother. The cocoa and honey completely soften the bitter taste of Reishi. Perfect as an evening ritual.

5. Miso shiitake soup

For 2 bowls · 15 minutes

• 750 ml vegetable broth
• 150 grams fresh shiitake or mushrooms, sliced
• 1 clove of garlic and a thumb of ginger, finely chopped
• 2 tablespoons white miso
• 1 scallion and a handful of spinach
• 2 servings Shiitake powder (1 per bowl)
• Optional: diced tofu or noodles

Sauté the mushrooms with garlic and ginger for 3 minutes in a little oil. Add the broth and let simmer gently for 5 minutes. Remove from the heat, stir in the miso and Shiitake powder and add the spinach. Sprinkle with scallions. Here you will taste the mushroom, and that is exactly the point: Shiitake gives a deep umami flavor.

Tips for cooking with mushroom powder

• Do not cook: add the powder at the end, after the dish has been removed from the heat.
• Sweet masks bitter: banana, dates, cocoa and honey best hide the taste of Reishi and Chaga.
• Start mild: Lion's Mane and Fantastic 5 are the mildest in taste.
• Stick to the packaging: the recommended daily amount is on the label. More is not better.
• Prefer no powder? The drops are flavor-neutral and can be added drop by drop to any recipe.

Not sure which mushroom is right for you? Use the selection guide. And also read Mushroom coffee: how to make it yourself and Brewing Chaga tea.