5 Ways To Use Reishi Mushrooms In The Kitchen

Before you begin: flavour, form, and prep

Reishi behaves differently from familiar culinary mushrooms. The fruiting body is woody and bitter, so you do not slice it into a frying pan like Oyster or Shiitake. Treat it as a botanical. The most useful formats are dried slices or a very fine powder, and the most useful technique is extraction. Think gentle simmering in water, slow reductions, and careful blending with other flavours.

Reishi’s flavour is resinous, tannic, and aromatic. It becomes more approachable when paired with ingredients that add warmth, acidity, sweetness, or natural umami. Ginger, cinnamon stick, star anise, vanilla, orange peel, brown sugar, honey, soy sauce, miso, kombu, dried shiitake, tomato, and slow-cooked onions all sit well beside it. Start with small amounts, taste as you go, and aim for balance rather than intensity.

1) Make a Reishi decoction you can sip, chill, or cook with

A decoction is the foundation for most Reishi uses. It produces a versatile liquid that can be served warm, mixed into soft drinks, or used as a base for broths and sauces.

You will need

• 5 to 10 g dried Reishi slices, roughly a small handful

• 750 ml water

• Optional flavour partners: a slice of fresh ginger, a strip of orange peel, a cinnamon stick, a small piece of vanilla pod

• Optional finishers for drinks: a teaspoon of honey or maple, a squeeze of lemon

Method

1. Rinse the slices under cold water to remove any dust.

2. Combine Reishi and water in a small saucepan. Add one or two flavour partners.

3. Bring just to a simmer, cover, and reduce the heat so the liquid barely trembles. Simmer for 30 to 45 minutes.

4. Taste after 30 minutes. You are looking for an aromatic, gently bitter flavour. If it is already pleasant, stop. If it tastes thin, give it another 10 minutes.

5. Strain. Sweeten lightly only if you are drinking it neat.

How to use it

• Serve warm like a spiced tea with ginger and lemon.

• Chill and dilute one part decoction with two parts sparkling water, finish with an orange twist.

• Reserve a portion for the broth, grain, sauce, and spice blend ideas below.

Make-ahead and storage

Cool quickly and refrigerate for up to three days, or freeze in ice cube trays. Cubes are handy for quick pan sauces and grain cooking.

Troubleshooting

If the brew tastes harsh or mouth-drying, you have extracted too far. Dilute with hot water and add a small piece of fresh ginger to round the flavour in the cup. For cooking, blend with a sweeter vegetable stock or onion base.

2) Build an umami broth for soups, noodles, and braises

Reishi is most at home in savoury liquids. A measured amount can add depth to clear soups, noodles, and braised vegetables without stealing the scene.

You will need

• 500 ml Reishi decoction

• 500 ml light vegetable stock or dashi

• 1 tablespoon light soy sauce

• 1 small piece of kombu

• 1 coin of fresh ginger

• Optional body builders: a few dried shiitake or a roasted onion half

Method

1. Combine the Reishi decoction and vegetable stock in a saucepan.

2. Add soy, kombu, and ginger. Simmer very gently for 10 to 15 minutes. Remove the kombu so it does not dominate.

3. Taste. If the broth is too assertive, add a ladle of plain stock. If it feels thin, reduce for a few minutes to concentrate.

4. Strain if you prefer a clear finish.

How to use it

• Ladle over cooked soba or udon, then top with sautéed mushrooms, pak choi, spring onions, and a few drops of chilli oil.

• Use as a poaching liquid for tofu, finishing with toasted sesame and a little mirin.

• Reduce by one third to form a braising sauce for aubergine wedges or roasted carrots.

Balancing bitterness

Bitter notes are useful in broths but should not dominate. Add sweetness in the form of slow-cooked onions or a splash of mirin. Add acidity with a little rice vinegar or lemon. Salt late and in small amounts, tasting between additions.

Chef tip

Brown aromatics first for a darker profile. Sweat shallots and garlic in a little oil until lightly caramelised, then deglaze with the Reishi decoction before adding stock. This adds natural sweetness that softens the edges.

3) Cook grains in Reishi tea for layered flavour

Grains absorb flavour beautifully. Using Reishi decoction for part of the cooking liquid brings a subtle backbone to rice, barley, and quinoa without turning the dish into broth.

You will need

• Your chosen grain, rinsed

• Reishi decoction and water at a ratio that suits your taste. Start with 1 part Reishi and 1 part water. Move towards 1.5 parts Reishi for a stronger tone.

• Optional aromatics: bay leaf, orange peel, thyme, or a small piece of kombu

Method

1. Measure liquid and grains according to the packet instructions, substituting some of the water with Reishi decoction.

2. Add an aromatic if you like.

3. Cook as normal. Rest covered off the heat for five minutes, then fluff.

Serving ideas

• Warm grain salad with roasted mushrooms, chopped herbs, lemon zest, and toasted nuts.

• Stuffed roasted peppers with grains, soft onions, and parsley.

• Side dish for roasted squash, cauliflower, or seared tofu.

Finishing touches

Freshness lifts the result. A squeeze of citrus, chopped dill or parsley, or a spoon of good olive oil keeps the flavour lively. If the grain reads slightly bitter, fold through roasted onions or a few raisins.

Batch cook tip

Cook extra and chill quickly. Reheat gently with a splash of stock, or turn leftovers into pan-fried cakes bound with a little mashed potato.

4) Create a glossy pan sauce or glaze for vegetables and tofu

A small reduction with Reishi gives a restaurant-style finish to plant-based mains. Measure carefully and aim for savoury, gently bittersweet balance.

You will need

• 150 ml Reishi decoction

• 150 ml vegetable stock

• 1 teaspoon brown sugar or mirin

• 1 teaspoon light soy sauce

• 1 teaspoon cornflour mixed with 1 tablespoon cold water

• Optional enrichers: a small knob of butter or a teaspoon of tahini

Method

1. Combine decoction, stock, sugar or mirin, and soy in a small pan. Simmer to reduce by about one third.

2. Whisk in the cornflour slurry. Simmer for one to two minutes until glossy.

3. Taste. If the sauce leans bitter, whisk in butter or tahini off the heat for roundness, then correct the salt.

How to use it

• Spoon over roasted Oyster mushrooms or thick tofu steaks.

• Brush onto carrots or squash for the last five minutes of roasting.

• Toss through noodles with pak choi and spring onions for a quick bowl.

Variations

• Add a teaspoon of miso at the end, off the heat, for extra umami.

• Add a teaspoon of tomato paste at the start for a richer, braise-like character.

• Finish with black pepper and a squeeze of lemon if serving with greens.

Make-ahead

Reduce the base without thickening and chill. Reheat and thicken just before serving so the texture stays fresh and glossy.

5) Blend a Reishi spice powder for rubs, stews, and sofritos

Reishi powder behaves like a bitter-aromatic spice. Use a tiny amount in dry rubs and stew bases to add intrigue rather than dominance.

You will need

• 1 teaspoon very fine Reishi powder

• 2 teaspoons sweet paprika

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• 1 teaspoon soft brown sugar

• 1 teaspoon fine sea salt

Method

1. Mix well and store in an airtight jar away from light.

2. Use sparingly. Start with half a teaspoon per 500 g vegetables or tofu and adjust next time.

How to use it

• Dry rub for roasted mushrooms, cauliflower steaks, or baked tofu.

• Seasoning for bean chilli, tomato stews, and lentil braises.

• Sprinkle into a slow-cooked onion and pepper sofrito before adding tomatoes and stock.

Cook’s notes

Because Reishi powder is potent and airborne, measure away from your face and avoid breathing the dust. Always cook the powder into a liquid base. Dry-frying it risks a rough, uneven bitterness.

Putting it together: a simple menu

• Starter: Clear Reishi and ginger broth with spring onions, tofu, and a few drops of sesame oil.

• Main: Roasted Oyster mushrooms glazed with Reishi sauce, served over barley cooked in a half-Reishi, half-water mix with lemon and parsley.

• Side: Charred tenderstem broccoli with a squeeze of citrus and toasted almonds.

• Drink: Chilled Reishi and orange spritz topped with sparkling water.

This menu shows how a single batch of decoction can flow through a meal without feeling repetitive. The flavours are related but not identical because each dish balances Reishi with different elements.

Sensible use, storage, and sourcing

Reishi is strong. Work in small amounts, taste often, and let other flavours carry the dish. Store dried slices or powder in airtight containers in a cool, dark cupboard. Keep utensils dry to avoid introducing moisture. If you are new to Reishi or to bitter flavours in general, serve preparations alongside something bright and fresh such as citrus slaw, herb salads, pickled cucumbers, or a simple tomato salad.

For everyday mushrooms that behave like vegetables, choose soft textured species. Oyster and Lion’s Mane sear, roast, and braise beautifully and pair well with Reishi glazes or broths if you want to combine approaches.

Common mistakes and easy fixes

• Over-extraction - If your decoction is unpleasantly astringent, dilute with hot water and add ginger or a roasted onion base for sweetness.

• Using too much - If a stew tastes overly bitter, add a little sweetness and fat. A spoon of tomato paste, a drizzle of olive oil, or a small amount of tahini can restore balance.

• Skipping acidity - Reishi loves a little acid to lift the flavour. Lemon, rice vinegar, or a splash of cider vinegar turns a flat broth into something lively.

• Expecting a pan-fry mushroom - Remember that Reishi is a botanical. For golden, crisp edges and quick cooking, use Oyster, Shiitake, or Lion’s Mane and let Reishi play a small supporting role in sauces or stocks.

With these five methods in hand, you can bring Reishi’s distinctive character into your kitchen in a way that feels balanced and inviting. Start with a gentle decoction, keep your seasoning measured, and use the broth, grains, sauces, and spice blends to layer flavour rather than overpower your plate.