This recipe was inspired by a conversation between Founder of Four Sigmatic, Tero Isokauppila, and James Altucher of The James Altucher Show podcast. James Altucher is a millionaire who first became widely known through his frank and honest blog post confessions about his past business and life failures before the genre became popular. The James Altucher Show focuses on ways to help listeners forge their own paths, find financial freedom, and create meaningful and fulfilling lives through James' interviews of innovators and peak performers. In this episode, Tero Isokauppila, talks about his unique childhood experience of foraging for mushrooms and how his knowledge from that time helped him come up with the idea of creating mushroom coffee. He discusses the many health benefits of consuming mushrooms. They are an excellent source of nutrients such as vitamin D, vitamin B7, vitamin B5, selenium, copper and riboflavin. They contain adaptogens and immunomodulators (which boost immunity), polysaccharides (which lower blood pressure and cholesterol, stabilise blood sugar, and target HIV-infected cells), and terpenoids (which have antiviral and antibacterial properties, regulate hormones, and combat inflammation).
UTENSILS YOU WILL NEED:
- an immersion blender or blender
- 2 pots
- 1 strainer
- 8 to 10 grams of a medium strength Wuyi Rock oolong tea (such as Water Fairy or Big Red Robe)
- 1 tablespoons of extra virgin olive oil
- 1 tablespoon of A2 butter
- 2 punnets of mushrooms of any kind, sliced
- 1 leak or 1 onion, sliced
- 2 crushed cloves of garlic
- 2 to 3 cups of broth/stock of any kind
- 1/4 cup of A2 cream or 1/4 cup of almond milk mixed with 2 teaspoons of tapioca flour
- 1/2 teaspoon of dried thyme
- salt and pepper to taste
1. Using olive oil and butter, fry leek/onion and garlic in pot until soft.
2. Add mushrooms and thyme and fry until soft.
3. In separate pot, heat broth on a high heat until boiling point, then turn off stove. Add tea leaves and allow to steep for no more than 30 seconds. Transfer broth to pot with mushrooms, using a strainer to hold back the tea leaves.
4. Simmer mushrooms and broth for 10 minutes, then puree using an immersion blender or transfer to blender to puree.
5. Stir in cream or almond milk with tapioca flour and allow to simmer for 2 more minutes.
6. Season with salt and pepper.