Recipe · Mushroom 101
Reishi-Honey Long Infusion (Daily Tonic Spoonful)
Vegan swaps insideA slow-simmer honey infusion that captures Reishi's compounds in a sweet, spoonable carrier. Take a teaspoon straight, stir into hot water for an instant tonic, or drizzle over toast with butter.
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1
Combine the honey + Reishi pieces (plus cinnamon and ginger if using) in a small saucepan.
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2
Set over the LOWEST possible heat. The honey should never boil — just gently warm. Use a thermometer if you have one; keep it below 180°F.
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3
Let it sit on low heat 90 minutes, stirring every 15 minutes. The honey will darken and pick up a deep, woodsy aroma.
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4
Strain the warm honey through a fine sieve into a clean glass jar, pressing the Reishi gently to release every drop. Discard the spent mushroom.
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5
Cool, lid, store at room temperature up to 6 months.
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To take: 1 teaspoon straight off the spoon as a daily tonic, or stir into hot water / herbal tea, or drizzle over toast + butter, or sweeten oatmeal.
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7
this is a traditional preparation — for general wellness use only, not a treatment for any condition.
Steps
More from this mushroom
Other ways to cook Reishi
Reishi Ginger Tea (Traditional Decoction)
Reishi is bitter, woody, and entirely meant for the cup. Not the plate. This is the classic 2,000-year-old preparation: a long, slow simmer that draws out the triterpenoids. Sweetened with honey and ginger.
Reishi Cold-Brew Coffee Blend
A slow-steeped cold brew where dried Reishi rounds out coffee's edge — earthy, smooth, less acidic. 12-hour steep, strain, keep in the fridge. Drink straight or with a splash of oat milk.