My medicinal mushrooms trip so far; how I found mushroom supplements that work for me

Medicinal mushrooms have become darlings of biohackers, health enthusiasts and alike. New mushroom products are popping in the marketplace, like the mushroom themselves in rainy autumn forests!

Coming from Japan, where many medicinal mushrooms like shiitake, maitake, and shimeji, are staples of its culinary culture, and their health benefits widely known, I open-handedly embraced the idea to incorporate these beneficial mushrooms in my life beyond in the form of tasty meals.


Medicinal mushroom recipe: Shiitake iri Yasai no Grill (Grilled vegetables with shiitake mushroom on raspberry balsamic sauce)

A quintessential ingredient in the Japanese cuisine, shiitake is found in a wide variety of dishes – soups, stir-fries, rice dishes, and others. Both fresh and dried shitakes are available, and the latter is used to make broths.

Lovers of health eating will find many reasons to enjoy these delicious mushrooms often; eritadenine, a compound uniquely found in shiitake, can improve blood lipids (cholesterols) and lower blood pressure. They are also high in fibre, and 100 g of dried shiitakes contain a whopping 42 g of both water-soluble and water-insoluble fibres. Finally, shiitake is a decent source for a provitamin ergosterol that gets converted into vitamin D by UV lights. How wonderful that we can get in ourselves all these goodies while enjoying the delicious dish!

Servings: 4


8 fresh shiitake mushrooms, stems chopped off and sliced into half

1 small zucchini, cut into 1 cm slices

2 medium potatoes, cut into 5 mm slices

1 medium onion, sliced into 6-7 mm slices

12 cherry tomatoes, cut into half

200 g sweet potato, Japanese kabocha, or squash, sliced into 3 mm slices

2 garlic cloves, thinly sliced

2 Tbs Extra virgin olive oil

Salt and black pepper to taste

[Raspberry Balsamic Sauce]

4 Tbs Extra virgin olive oil

3 Tbs Balsamic vinegar

50 g of fresh or frozen raspberries, pureed

Salt and black pepper to taste

Cooking steps:

1. Turn on the oven to 175 C degrees

2. Place the shiitakes, potatoes, zucchini, onion, sweet potato, cherry tomatoes in a heat-resistant form. Distribute the sliced garlics evenly. Drizzle the olive oil on the vegetables. Season with salt and pepper

3. Place the form in the oven and grill for 20-40 minutes depending on the choice of vegetables or until the vegetables are done

4. In a small bowl mix all the ingredients for the Raspberry Balsamic Sauce

5. Smear half of the sauce equally on the plates. Place the vegetables on top of the sauce. Drizzle the rest of the sauce equally on the vegetables.