7 Delicious Chaga Mushroom Recipes
Chaga mushroom recipes are growing in popularity as chaga has become a popular ingredient in vegan and clean eating diets, as well as natural and alternative healing.
Once you have mastered the art of steeping the perfect cup of chaga tea, you can expand your repertoire to include a variety of different drinks and snacks.
Here are some of the best chaga mushroom recipes to get started with, collected from some of the best clean eating, vegan and mainstream recipe websites and lifestyle blogs.
Most chaga tea drinkers start with a straightforward tea recipe that allows them to reap the water soluble benefits of chaga. After a while, you may want to change things up and add to the natural flavor.
This recipe is perfect for beginners who want to try a new take on chaga tea. Using maple sugar, the tea is naturally infused with sweetness. This tea is ideal for cooling and drinking as iced tea on a hot summer day.
- Makes: 4 servings
- Prep time: 5 minutes
- Cook time: 15 minutes
- 1 cup chaga mushroom powder
- Maple sugar, for serving
1. Combine the chaga powder and 4 cups cold water in a small saucepan
2. Bring to a boil, then turn off the heat and let steep for 10 to 15 minutes
3. Strain and serve with maple sugar for sweetness, if desired.
Although the flavor of chocolate automatically makes most people think a recipe unhealthy or decadent, this chocolate chaga smoothie is actually good for the body, with plenty of antioxidants and no added sugar or sweeteners.
The berries add a natural tinge of sweetness and the chocolate flavor in the smoothie comes from cocoa powder. You can change up the flavor by adding different types of berries, cinnamon, cloves or any type of spices you like.
- 1/2 sliced frozen banana
- 1 cup frozen berries
- 1 cup cold chaga tea (see first recipe)
- 1 tablespoon cocoa powder
- Optional: pinch of cinnamon and allspice
1. Combine in blender: 1/2 sliced frozen banana, 1 cup frozen berries, 1 cup cold chaga tea and 1 tablespoon cocoa powder
2. Add a pinch of cinnamon and allspice if desired
3. Blend until smooth. Add more chaga tea if consistency is too thick.
By Alison Smith
Adding coconut and vanilla through natural ingredients, this shake has a robust flavor that is ideal for those who are just starting to drink chaga and might not be fans of the undiluted taste of chaga just yet.
The vanilla flavor in this chaga tea shake comes from the vanilla liquid stevia, which is derived from natural ingredients and a good option if you are looking to cut your sugar intake while keeping your sweet tooth satisfied.
The coconut and vanilla make a nice complement to the earthy flavor the chaga tea brings to the mix. Toss this in the blender for a slushy treat on a hot day, or add almond milk to intensify the coconut flavor.
- Makes: 1
- Total time: 5 minutes
- 3/4 of a glass of cooled Chaga tea
- Add 3-5 ice cubes
- Add 7-10 drops of vanilla liquid Stevia (NuNaturals)
- Top the glass up with coconut milk and stir
1. If you have wild Chaga, place a 2 x 2 inch piece of Chaga into a spice grinder. Pulse until a powder is created.
2. Place the Chaga powder (approximately 2 tablespoons) into a pot with 4 cups of water.
3. Simmer the tea with the pot lid on for 20 minutes.
4. Strain the Chaga powder out. BUT DON’T THROW IT AWAY. Dry the powder out, and make more tea from it. You can repeatedly simmer Chaga powder until it doesn’t release anymore of its dark brown colour.
5. Chill the tea or serve hot.
Transform yummy vegan ice cream into an antioxidant, adaptogenic, superfood powerhouse by adding Wild Remedies Chaga Extract with Ceylon Cinnamon
- Makes: 2 servings
- Total time: 15 minutes
- 3 frozen bananas (preferably cut into smaller pieces before frozen)
- 1 Tbsp pure, organic cocoa powder
- 2 Tsp Wild Remedies Chaga Extract with Ceylon Cinnamon
1. Add all ingredients to a high-powdered blender and blend until dark, chocolatey and smooth.
2. Eat right away or store in the freezer for later. You’ll want to take the chaga vegan ice cream out about 15 minutes before serving to let it soften a bit.
From Radiantly Raw
A great alternative to coffee for those who don't like the earthy taste of simple chaga tea
An ingenious use of chaga, and a great way to snack on our favorite medicinal mushroom. Krystal also shares her knowledge of chaga and a passion for medicinal mushrooms in general. A great read all round!
For 1/2 Cup Chaga Syrup
- 1/2 cup water
- 1/2 cup organic cane sugar
- 3 tablespoons Chaga mushroom powder)
For the rest of the recipe
- 4 cups raw (unsalted, unsweetened) mixed nuts
- 2 Tablespoons Coconut Oil
- 1 Tablespoon each of Ginger and Cinnamon powders
- 1 teaspoon Clove powder
- 1 teaspoon sea salt (divided in half)
For 1/2 Cup Chaga Syrup
1. Bring the water to a simmer on the stovetop and add your 3 tablespoons of Chaga powder. Stir well and allow to infuse on low heat for about twenty minutes
2. Bring the heat back up just below simmering, add the sugar, and stir until it dissolves
For the rest of the recipe
3. While your syrup is infusing, melt 2 tablespoons of coconut oil in a double boiler. Measure out two liquid tablespoons from this and set aside, and use the rest to coat the inside of a large crockpot
4. Pour the mixed nuts into the crockpot
5. In a small bowl combine coconut oil, Chaga syrup, Ginger, Cinnamon, Clove, and 1/2 teaspoon of salt
6. Pour the mixture over nuts, and stir well until everything is coated
7. Cook the nut mixture uncovered on high for two hours, stirring about every fifteen minutes
8. After two hours, turn off the crockpot and transfer your new glistening snacks to a large bowl. Sprinkle remaining 1/2 teaspoon of salt over the nuts, and enjoy!
Brianna from Hyperion Herbs provides a great excuse to eat Chocolate Chip Muffins, because these ones include chaga! This recipe comes from a two part series they put together on medicinal muffins, so please check it out if you want more recipes like this.
- Makes: 10 to 11 muffins
- 1/2 cup Coconut Flour
- 6 Tablespoons Unsweetened baking cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup liquid coconut oil or organic palm shortening
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar or coconut vinegar
- 6 eggs
- 1/4 cup (or more) of chocolate chip
Peanut-Butter Cream Icing feat. CHAGA
- 3/4 cup organic palm shortening
- 1 cup peanut-butter
- 2/3 cup raw honey or grade B maple syrup
- 2 teaspoons vanilla
- 5 Tablespoons Arrowroot powder
- 4 teaspoons coconut flour
- 3 Tablespoons chilled coconut cream (scoops off the top of the can)
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon Chaga extract per serving (1/4-1/2 teaspoon per muffin)
1. Preheat oven to 350 degrees F.
2. Line your muffin pan with your muffin undies
3. Add all dry ingredients together. Make sure to go through them with a fork, as coconut flour likes to clump
4. Add all liquid ingredients together. Give them a nice blend.
5. Combine dry and liquids.
6. Add the eggs in as you blend, two at a time.
7. Add your chocolate chips.
8. Fill your muffin cups up with the mix. Again, because it is coconut flour, you’re going to have a thicker mix than traditional cake batter. This is okay. It’s the blob. Spoon it in- you should get about 10-11 muffins
9. Bake for 22 minute or so
10. Let them cool for at least 10 minutes before icing
1. Add your honey, peanut butter, vanilla, and palm shortening together in a bowl and whip it.
3. Put together the salt, arrowroot, and coconut flour, and slowly fold that in and give it a good blend.
4. Once you have it where you want it, add the coconut cream and whip it well
5. After that's all done, you have your icing base. Batch it out into a small bowl on the side, and add chaga extract.
6. Spoon it onto the muffins however you please
6. Top with salt and enjoy!
Chaga Mushroom Recipes: Summary
We hope you enjoyed reading through, and hopefully trying the collection of delicious chaga mushroom recipes above.
If you have your own chaga mushroom recipes that you'd like to share, please let us know using the comments section below.