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Wild chaga mushroom products, handmade in the UK from sustainably wild harvested chaga.

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The Chaga Kitchen - Chaga Mushroom Recipes

A chaga mushroom recipe page, showing how easy it is to incorporate wild chaga into your diet in a variety of different and delicious ways.

Chaga Hot Chocolate

Bluemoon Chaga

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A comforting and immune system boosting chaga mushroom drink for the colder winter days ahead.

Ingredients (serves 1):

  • I cup/mug of milk - try almond, soy or a milk of your choice.
  • 1/4 to 1/2 teaspoon of chaga extract powder or approximately 150 mls of chaga decoction (concentrated chaga tea).
  • 1 teaspoon of gelatinised maca powder - optional (a hormone balancing, energising adaptogen which adds a lovely malty taste).
  • 2 heaped teaspoons of cacao powder.
  • Pinch of vanilla powder or dash of extract.
  • Sprinkling of cinnamon.
  • Tiny dash of nutmeg, if liked.
  • Sweetener to taste  - I used a teaspoon of date syrup.

Method:

If using a chaga mushroom decoction rather than an extract powder, make chaga tea as usual by adding 3-4 medium sized chaga nuggets to a pan of water, but let it heat slowly over several hours, allowing the water to gradually evaporate off, until only about a quarter of the volume of liquid is left behind. This makes a strong, dark and very concentrated chaga tea.  

Warm the milk in a pan and add the other ingredients, mixing well.  I used a handheld milk frother to help with the mixing, but if using this, be careful not to make the hot chocolate too frothy and foamy!  When all the ingredients are combined, the hot chocolate is ready to serve.

Spiced Chaga Mushroom Oatcakes

Bluemoon Chaga

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A very simple and delicious way to incorporate chaga mushroom powder into baking.  The powder is initially combined with hot water to make a strong chaga tea, thereby releasing the chaga's water soluble beta glucans, before it is added to the oats to form a rich, earthy dough. We love eating these oatcakes with butter and honey. 

Ingredients:

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  • 140 g medium oatmeal
  • 1.5 tbsp raw chaga powder
  • 1.5 tbsp melted coconut oil or butter
  • 1 tsp Scottish heather honey
  • 100 ml hot water
  • 1 tsp ground cinnamon
  • Sprinkling of ground allspice
  • Sprinkling of nutmeg
  • Salt to taste.

Method:

  1. Preheat oven to 190 degrees celcius. Line a baking tray with baking paper.
  2. Mix the all dry ingredients (with the exception of the chaga powder) in bowl.
  3. Add the coconut oil/butter and the honey, and mix thoroughly.
  4. Put the chaga powder in a heat proof dish and add 100 ml of freshly boiled water to it and stir until thoroughly combined.
  5. Add the hot chaga liquid to the bowl containing the oat mixture, stir well and leave to sit for up to 10 minutes before mixing again.  The oats should have absorbed the chaga liquid and on further mixing, have formed a dough.  If the dough appears too wet, gradually add more oats until it firms up.
  6. Transfer the dough to a lightly floured surface.  We used fine oat flour for this, but any flour will do.  Sprinkle a little more flour on top of the dough before rolling it out until about 3 mm thick.  
  7. Cut the dough into rounds.  We used a small glass which gave us 16 oatcakes in total.
  8. Place the rounds onto a baking tray lined with baking paper and place in the oven for 8 minutes before flipping them over and baking for a further 8 minutes on the other side.
  9. Remove from the oven and allow to cool.  The oatcakes should be crisp when cool.  If still soft, pop them into the oven again for a further minute or two, but be careful not to overcook them.

Chaga Mushroom Sesame Latte

Bluemoon Chaga

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Delicious hot or cold, this creamy chaga latte is a great coffee substitute.

Ingredients:

  • I cup/mug of milk - try almond, soy or a milk of your choice.
  • 1 heaped dessert spoon of sesame tahini - any kind will do.  We have used light tahini here.
  • Half to 3/4 of a teaspoon of chaga mushroom extract powder
  • Optional sweetener to taste.  We used a dash of date syrup.

Method:

Put all the ingredients in a blender and blend on high until smooth.  Drink chilled as is, or gently heat in a pan until warm (do not boil) and transfer to a mug and drink!

 

Chaga Mushroom Truffles

Bluemoon Chaga

The beautiful, rich, dark brown colour of these truffles comes not from cacao powder (which isn't used in this particular recipe), but solely from our chaga powder, so you know there is wonderful chaga goodness in every bite.

Ingredients:

  • 80 grams of cashew nuts, soaked
  • 2 tablespoons of liquid sweetener (we use date syrup, but other syrups such as maple, agave, or coconut would work equally well)
  • 1 heaped tablespoon of chaga powder
  • 1 teaspoon of vanilla extract
  • Half a vanilla bean, scraped
  • Pinch of salt
  • 50 grams of cacao butter, melted
  • 40 grams of coconut oil, softened
  • 40 grams of coconut butter or manna (dried and ground up coconut meat)

Garnish:

  • Lucuma powder, beetroot powder or a powder of your choice such as cacao, carob, mesquite etc.

Method:

Blend the cashews, date syrup, chaga powder, vanilla extract, vanilla bean and salt in a blender until smooth.  Slowly add the cacao butter, coconut oil and coconut butter and continue to blend until completely incorporated. For added chaga power, a few drops of  chaga tincture may also be added. Pour into a bowl and place in the fridge for approximately 15 minutes until the mixture becomes firm enough to scoop and roll into balls.   Form the mixture into small balls and roll in lucuma powder and/or beetroot powder, or a powder of your choice.  You could even roll the truffles in shredded coconut or chopped nuts, if you prefer.  

Makes approximately 15 truffles.

Chaga Mushroom Tea

Bluemoon Chaga

CHAGA TEA

Hot water extraction is one of the most effective ways of unlocking the bioavailability of the chaga's nutrients. As chaga is densely packed with health giving nutrients, it can re-brewed several times.

To make a tea, heat the chaga in water over a low heat (160°F or 75°C) to extract the phyto-chemicals of this medicinal mushroom. Brew for 15 minutes up to an hour, (the water will turn a deep brown colour, then drink). Our chaga nuggets are suitable for making tea which can be brewed as is or ground down if desired. We also provide chaga in handy, ready to use chaga tea bags - ideal if you are on the go. The tea can be consumed on its own or with a milk of your choice, cream or even blended with butter and sweetened to taste. The tea is also delicious and refreshing chilled.

Iced Vanilla Chaga Latte

Bluemoon Chaga

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ICED VANILLA CHAGA LATTE

Make a batch of chaga tea and leave it to cool before putting in the fridge. After an hour or two, add almond milk (or a milk of your choice). Homemade Almond milk works very well and is much more delicious and healthy than the shop bought alternatives. Add a dash of vanilla extract and sweetener to taste - as a pre-diabetic, I recommend yacon syrup which is a low sugar, natural sweetner with a wonderfully rich, caramel flavour and is full of healthy prebiotics. This is a delicious and refreshing drink - I always keep some handy in the fridge!