HOW TO PROCESS CHAGA RECIPES

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HOW TO MAKE A MUSHROOM DOUBLE EXTRACTION - MOUNTAIN ROSE HERBS



How to Make a Mushroom Double Extraction - Mountain Rose Herbs image

Ready to work with mushrooms in your home apothecary? Making a double extraction is actually very similar to making a tincture with plant material. The process is simple, and I hope this easy step-by-step guide will be helpful as you create a mushroom double extraction of your own.

Total Time 300 minutes

Prep Time 180 minutes

Cook Time 120 minutes

Number Of Ingredients 6

80 proof or higher alcohol (I use vodka)
organic (and consciously harvested) dried mushrooms such as reishi, maitake, chaga, or shiitake
water (I like to use water I collect from springs)
quart-size glass jars
stock pot
straining equipment: funnel and cheesecloth

Steps:

  • Fill a jar halfway with dried mushrooms.
  • Fill jar with alcohol, making sure that it completely covers the mushrooms, but leave about a ½ inch space at the top of the jar.
  • Let it sit for a month. Shake daily.
  • After a month, strain mushroom-infused alcohol into another jar and set aside.
  • Next, make a water extract by bringing a half gallon of water to a simmer in a stock pot. Add the mushrooms from the alcohol extract to the simmering water.
  • Simmer the mushrooms for about 2 hours, until the water has reduced to approximately 8-16 ounces. Make sure to keep an eye on the water level, as you don’t want it to completely evaporate. You may need to add water to the stock pot throughout the process.
  • Let it cool.
  • Strain and compost the mushrooms, reserving the mushroom-infused water.
  • Combine the water extract with the alcohol extract.

Nutrition Facts : Calories

HOW TO MAKE A MUSHROOM DOUBLE EXTRACTION



How to Make a Mushroom Double Extraction image

Ready to work with mushrooms in your home apothecary? Making a double extraction is actually very similar to making a tincture with plant material. The process is simple, and I hope this easy step-by-step guide will be helpful as you create a mushroom double extraction of your own.

Total Time 300 minutes

Prep Time 180 minutes

Cook Time 120 minutes

Number Of Ingredients 6

80 proof or higher alcohol (I use vodka)
organic (and consciously harvested) dried mushrooms such as reishi, maitake, chaga, or shiitake
water (I like to use water I collect from springs)
quart-size glass jars
stock pot
straining equipment: funnel and cheesecloth

Steps:

  • Fill a jar halfway with dried mushrooms.
  • Fill jar with alcohol, making sure that it completely covers the mushrooms, but leave about a ½ inch space at the top of the jar.
  • Let it sit for a month. Shake daily.
  • After a month, strain mushroom-infused alcohol into another jar and set aside.
  • Next, make a water extract by bringing a half gallon of water to a simmer in a stock pot. Add the mushrooms from the alcohol extract to the simmering water.
  • Simmer the mushrooms for about 2 hours, until the water has reduced to approximately 8-16 ounces. Make sure to keep an eye on the water level, as you don’t want it to completely evaporate. You may need to add water to the stock pot throughout the process.
  • Let it cool.
  • Strain and compost the mushrooms, reserving the mushroom-infused water.
  • Combine the water extract with the alcohol extract.

Nutrition Facts : Calories

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