Wichland Woods Mushroom Tea

Did you know you can make tea from mushrooms? Here's a recipe from Wichland Woods (don't forget to check out our article about this mushroom farm in the Spring Issue due on the stands March 1st).

You will need:

One quart or gallon size glass jar

Kettle of water

Ingredients:

2 Tablespoons dried, ground polypore mushrooms—reishi, chaga, turkey tails, artist’s conk, birch polypore, black hoof, or any combination of these.

2 Tablespoons honey or maple syrup

1 Tablespoon ginger, mint, other spice or fresh herb of your choosing.

Enough water to fill jar

Directions:

Bring water to a boil. Place ingredients in jar. Pour boiled water slowly over ingredients and close lid. Let sit for 12-24 hours.

You can sun brew as well if a good window with light is available. Decant out any particulates and chill or serve at room temperature. Tea will keep for at least two weeks if chilled.

David Wichland, owner of Wichland Woods notes: "Mushroom tea helps build the immune system, fight cancer, and, depending on the mushrooms used, can provide a host of other positive effects for physical health and mental well being,"