Slow Cooker Chaga Mushroom ‘Bone’ Broth

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on stumbleupon

Healing Easy to Make Vegan 'Bone' Broth

If you’ve been following along, you may have noticed I am a big advocate for bone broth. So many healing properties and packed full of nutrients and minerals, I always find ways to incorporate into my cooking or even just use it for sipping. Immune system boosting, and gut health promotion are just a few of the properties you can expect from this liquid gold but it can unfortunately be a bit on the pricey side. I recently attended a workshop on Elixir Crafting where they used a Mushroom broth to make the most delicious savoury drink I think I’ve ever tried! So following the workshop I grabbed all of the ingredients I needed to make it as soon as I got home and from the one bag of mushroom broth which cost me around $10 made just enough for 2 mugs – one for me and one for Joel and my hopes and dreams of incorporating into our routine on a regular basis went dim as Joel gave me the ‘Oh Hell No’ face when I told him how much it cost. I decided to do a little digging around for recipes and I really couldn’t find anything solid and went with bits snd pieces of what I did find and others I thought would work. Kelp {which seemed to be in the majority of the plant based broths I found, I bought from my local Asian Supermarket and there were about a whole aisle full to chose from, I shrugged my shoulders and grabbed two different kinds} is super high in minerals and I knew it would as a nice flavour complexity and saltiness to the broth. I went with mushrooms I was comfortable with and I was amazed at the outcome – I made 6 whole cups from one batch! I took half and jarred it in the fridge to use that week and the other half is sitting in my freezer. So there you have it, medicinal plant based broth for a fraction of the cost and so easy to make! Just throw your ingredients in the slow cooker and let it do it’s magic.

As far picking mushrooms for this broth I went with some of easier to find, money saving mushrooms, since it was I first time making this broth and you really can spend a bunch of money on mushrooms if you want to, ahem delicious truffles. I also knew I wanted it centred around Chaga Mushrooms – known as Black Gold and full of so much medicinal and nutritional value. All of the mushrooms I chose have their own medicinal properties but don’t be afraid to try different types for yourself! The shiitakes, white button and oyster mushrooms I found between regular grocery stores like Costco and Superstore but the Chaga I picked up from my local farmer’s market and depending on where you are located, they may be a little harder to find, but definitely worth it if you do. Here’s a little breakdown of some of the medicinal and nutritional properties of these gems! {These points are made from my own research and readings, I’m obviously not a medical professional and I’m only sharing my views}

CHAGA MUSHROOMS:

  • Contain the highest amount of antioxidants of any other food and help slow down aging and fight free radicals that cause diseases like cancer. Blowing açai berries and green tea out of the water!
  • Also an immune boosting superfood that helps stimulate and regulate the immune system
  • Helps normalize cholesterol levels and blood pressure 
  • Anti-viral & Anti- Inflammatory 
  • Helps boost energy, mood and promotes wellbeing
  • Helps with skin and gut issues
  • Chaga is also an adaptogen and helps the body regulate stress

OYSTER MUSHROOMS:

  • Anti-bacterial properties
  • A source of Vitamin A, B6, Chlorine, Iron, Zinc, and Magnesium

SHIITAKE MUSHROOMS:

  • Used in traditional Chinese medicine as a skin and beauty aid
  • Liver support
  • Contains proteins, Vitamins A, B, B12 and Niacin

WHITE BUTTON MUSHROOM:

  • Anti-viral
  • Helps fight against free radicals that cause diseases like cancer
  • A good source of Vitamin C, Copper and Iron

*Pictured below are some of the Chaga Mushrooms I picked up from the market

I would really recommend not settling on this recipe alone. Over the course of the 6 hours that I let this broth form I would taste here and there and add things as I thought they were needed and you should too! Some people prefer a lighter broth and other prefer it heavier. I prefer it has a richer flavour. I also started with less salt (adding in the salted seaweed later on and I thought it was needed). You could also use different herbs and spices.

This broth is great for just sipping alone or as the base for a soup, but my favourite way to enjoy it is by making into a nourishing elixir much like the one pictured below. Containing healthy fats like coconut butter or ghee and live cultures, all of the medicinal qualities from the mushrooms brewed into the broth and miso to make a frothy savoury drink. I’ll be sharing more on elixirs plus the full recipe for this savoury drink in an upcoming blog post – trust me, you’ll want to try it!

Print

Slow Cooker Mushroom ‘Bone’ Broth

Healing Mushroom ‘Bone’ Broth Made in the Slow Cooker.

  • Author: Tanya Bates
  • Prep Time: 10 Mins
  • Cook Time: 6 Hrs
  • Total Time: 6 Hrs 10 Mins
  • Yield: 6 Cups

Ingredients

1 Large Leek {Washed and Chopped into Large Sections}

2 Large Shallots {Peeled}

1 Small Head of Garlic {Peeled and Crushed to Release Flavour}

1 Tbsp Apple Cider Vinegar

2 Large Carrots {Peeled and Chopped in Large Pieces}

1 Cup of Shiitake Mushrooms

1 Cup of White Mushrooms

1 Cup of Oyster Mushrooms

3 Large Pieces of Chaga Mushrooms

1 Cup of Dried Kelp

1/4 Cup of Salted Seaweed

2 Tbsp of Extra Virgin Olive Oil

1 Tbsp of Sea Salt

1 Small Bunch of Parsley

1 Small Bunch of Cilantro

2 Litres of Water

Instructions

  1. Add all of the ingredients except salt to a slower cooker and cover with water
  2. Set slower cooker to low for 6 hours
  3. Stir and taste periodically and add salt to taste {I found I needed the entire TBSP but it’s preference!}
  4. Strain through a fine sieve {twice if needed} and transfer to air tight containers

Notes

This makes roughly 6 cups of broth. I keep one large jar in the fridge (good for 4-5 days) and froze the other half for later use!

> YOU MIGHT ALSO LIKE

This Post Has 7 Comments

  1. This mushroom “bone” broth looks so creamy and good! Sign me up!

    1. It really turned out so good – full of flavour! Thanks Christie!

  2. OMG, I am the biggest mushroom lover and this sounds amazing! I love your elixir too, such unique ingredients. I cannot wait to try making this! Chaga for the win!

    1. Mushrooms really are so underrated in opinion! I hope you’ll try it and let me know what you think! Thanks Jaclyn

  3. This broth sounds delicious Tanya! I had no idea mushrooms had such healthy properties. Thanks for sharing! And I’m definitely looking forward to you sharing the recipe for that savoury beverage! Happy weekend!

  4. I really love drinking bone broth every day! It has helped get rid
    of my arthritis and overall pain a good deal. Additionally, I used to be sensitive to certain types of food.
    I feel that the bone broth has really helped my digestion in this area.

    It seems I also have higher energy now that I’ve added bone
    broth in my daily diet. What do you think about mixing it with a fish oil pill for even more health benefits?

    1. Thank you Bill! I agree, there are so many benefits of adding bone broth to any lifestyle. I’m not a professional, but I use fish oil in my daily routines!

Leave a Reply

Close Menu