Shiitake Mushroom Porridge with Lion’s Mane Extract | Recipes | Borough Broth

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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.


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



  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 seaweed 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

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