Cordyceps in your kitchen

Ingredients

• 3–5 strands dried Cordyceps militarisabout 0.5–1 g per cup
• 250 ml water
• 1 tsp honeyoptional, add once warm, not boiling
• 1 slice lemonoptional

Method

1. Bring the water to a gentle boil, then lower the heat.
2. Add the dried Cordyceps and simmer for 5–7 minutes until the water turns golden.
3. Pour into a cup. Let it cool a little, then stir in honey and lemon if you like.
4. Eat the soft strands too, or steep them once more for a second, lighter cup.

Ingredients

• 3–5 strands dried Cordyceps militaris
• 300 ml water
• 1 inch fresh ginger, crushed
• 5–6 leaves tulsi (holy basil)
• 2 black peppercorns, crushed
• 1 small piece cinnamonoptional
• 1 tsp jaggery or honey

Method

1. Add water, ginger, tulsi, pepper and cinnamon to a pan and bring to a boil.
2. Add the Cordyceps and simmer on low heat for 8–10 minutes until reduced by about a quarter.
3. Strain into a cup and sweeten with jaggery or honey.

Ingredients

• ½–1 tsp Cordyceps fruiting body powderabout 1–2 g per cup
• 200 ml milk or oat milk
• 1 shot espresso or strong coffeeoptional
• ¼ tsp cinnamon or turmeric
• 1 tsp honey or maple syrup

Method

1. Warm the milk in a pan without boiling it.
2. Whisk in the Cordyceps powder, spice and sweetener until smooth and frothy.
3. Pour over the coffee if using, and dust with a little cinnamon.

Ingredients

• 4–5 strands dried Cordyceps militaris
• 150 g chicken on the bone, or mixed vegetables and oyster mushrooms
• 400 ml water
• 2 slices ginger
• 1 spring onion
• 2–3 red dates or goji berriesoptional
• salt and pepperto taste

Method

1. Rinse the Cordyceps quickly in cool water.
2. Put the chicken (or vegetables), ginger and water in a pot and bring to a boil. Skim off any foam.
3. Add the Cordyceps and red dates, cover and simmer on low heat for 45 minutes (20 minutes for vegetables).
4. Season with salt and pepper and top with chopped spring onion.