Shiitake Mushroom Porridge with Lion’s Mane Extract
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
Christophe Reissfelder
Ingredients:
100g fresh shiitake caps
25g peeled fresh ginger
500g water
1 pouch (324g) Borough Broth Co Organic Apple, Miso & Seaweed Broth
80g porridge oats
poached egg
nori
Method:
- 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.
- Add 80g of porridge oats, with 250g of seaweed broth to the pan above and cook for another 10 min.
- Optional but beneficial: add 2-4g (1-2 tsp) of lion’s mane extract and dilute in the seaweed broth before cooking.
- Serve with a poached eggs on top, and flaked nori
Featured Product
Organic Apple, Miso & Seaweed Broth
Made with British organic seaweed, organic brown rice miso and organic apples. We've also added ginger and turmeric with black pepper to create our first ever "boneless" broth.
View product
More Like This
Other delicious recipes featuring Organic Apple, Miso & Seaweed Broth...
