• Amanda Mirabella

Amanda’s Medicinal Mushroom Recipes

People are often unsure of how to cook with functional mushroom extracts, but it’s a lot more simple than you’d think. If you familiarize yourself with the flavor profiles, you can easily add them to recipes you already make! Functional mushroom extracts like Roots Apothecary makes are best used consistently, so try to incorporate them into your daily routine. I will give examples below of how to incorporate the mushrooms into some of my own recipes, but there are many other options. Keep in mind that you can also simply add mushrooms to your coffee or tea/matcha. Read about the flavors of each mushroom extract to know which would work best with your favorite drinks.


Cinnamon Oatmeal


2 ½ cups of water

1 cup milk of choice (I prefer raw dairy)

1 cup steel cut oats

½ tsp salt

2 tsp chaga

1 tsp cinnamon

2 Tbsp maple syrup

¼ tsp vanilla extract

1 Tbsp butter


-Place water and milk in a large saucepan. Bring to a boil over high heat -When the liquid boils, add in oats and salt. Allow the mixture to reach a steady boil, then immediately reduce the heat to low. The oats should be gently simmering at this point -Add chaga, cinnamon, maple syrup, and vanilla. Let the oats simmer for ~35 minutes, stirring frequently. If it’s reached your desired consistency, remove from the heat and add butter -If desired, add your favorite topping (like berry compote) and enjoy!

Other options using Chaga: coffee, granola


Savory sundried tomato quinoa


1 cup quinoa

1 ¼ cup of broth

¼ cup apple cider vinegar

¼ cup sliced sun dried tomatoes

¼ cup sliced pepperoncini

1 tsp Cordyceps extract

½ tsp garlic granules

½ onion granules

½ tsp onion flakes

½ tsp salt

¼ tsp pepper

¼ tsp red pepper flakes


-Using a fine mesh strainer, rinse quinoa with water until water runs clear

-In a medium saucepan, add quinoa, broth, and apple cider vinegar and bring to a quick simmer

-Once simmering, drop the heat to low. Add Cordyceps, garlic, onion, salt, pepper, red pepper flakes, and cover with a lid

-Allow to cook covered for ~10 mins. Afte this time, add sun dried tomatoes and pepperoncinis

-Remove from heat, but put the lid back on and let the quinoa fluff up for ~5 mins



2 cups of chickpeas (reserve liquid)