Shiitake Mushroom Porridge with Lion’s Mane Extract
 
Shiitake Mushroom Porridge with Lion’s Mane Extract
 
Borough broth comfort food

Shiitake Mushroom Porridge with Lion’s Mane Extract

1hrs 0mins
medium
Servings: 4

The lion’s mane mushroom has drawn the attention of researchers for its notable nerve-regenerative properties and are increasingly studied for their neuro protective effects.

When cooked is has a wonderfully chewy texture and taste slightly reminiscent of seafood (shrimp/lobster flavour when cooked in butter) and cooked aubergine. As a dry powder it can be slightly bitter with suggestions of artichoke.

Written by Christopher Reissfelder Co-founder of drinks brand the Botanic Lab

Ingredients

Organic Vegetable Broth
£5.00
£5.00

Instructions

  1. Slice shiitakes caps in thick slices, cut the ginger in very thin matchsticks and add those to cold water and bring to a boil. Simmer for 30 minutes.
  2. Add 80g of porridge oats, with 250g of the vegetable broth to the pan above and cook for another 10 min.
  3. Optional but beneficial: add 2-4g (1-2 tsp) of lion’s mane extract and dilute in the seaweed broth before cooking.
  4. Serve with a poached eggs on top, and flaked nori.