Treat the Whole Family with Mushroom Support this Holiday Season*
During the holiday season, we tend to be pulled in many different directions. We spend loads of time with loved ones, but miss our usual routine of quiet dinners at home, our weekly yoga class, and plenty of time to ourselves.
One habit you can keep no matter how busy the holidays get is incorporating supportive adaptogenic mushrooms into your routine.* Our Mush 10 powder combines ten amazing mushrooms, including Lion’s Mane, Turkey Tail, and Cordyceps!* Our Mush 10 powder supports healthy immune function and contains adaptogenic mushrooms that help your body respond to stress.*
The Power of Functional Mushrooms Powder
The mushrooms found in Daily 10 help support your immune health and so much more.* This holiday season, you can promote whole system health for your family by using mushroom powder in your traditional and delicious holiday recipes!*
Pumpkin Pie with Mushrooms
- 1 ¼ cups flour blend (option to substitute a gluten-free blend)
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 6 tablespoons chilled butter, divided into small pieces
- 1 egg yolk
- 1 tablespoon cider vinegar
- 5-6 tablespoons cold water, divided
- 2 eggs
- ½ cup sugar
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 16 scoops of Mush 10 powder
- Prepare your pie crust. In a food processor, combine the flour, sugar, xanthan gum, and salt. Process the mixture until combined.
- Add chilled butter gradually, while pulsing a few times between additions. Combine until mixture starts to clump.
- In a small bowl, beat egg yolk, cider vinegar, and 3 tablespoons of water.
- While the food processor remains on, gently pour in the egg mixture and process for a few seconds until dough begins to form. You’ll know the dough if it holds its form when pressed together. If crumbly, add a little more water, while being careful not to oversaturate.
- Remove dough from the food processor and shape into a flattened circle. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes or up to an hour.
- Preheat the oven to 425°F.
- In a medium bowl, gently beat the eggs for the pie filling. Whisk in remaining filling ingredients, including Mush 10 powder, until well blended. Set aside.
- After the dough has sufficiently chilled, remove from the fridge and unwrap. Arrange parchment paper on an even surface and lightly sprinkle with flour. Roll dough evenly into an 11-inch disk.
- Carefully transfer the dough on to a buttered pie dish. To do so, center the pie dish over the dough, and then gently lift from beneath the parchment paper and flip dough onto pie dish. Gently press dough against the sides of the plate, repairing any tears with wet fingers. Trim overhanging edge of pastry, and fold edges as desired.
- Pour filling into the crust.
- Bake for 15 minutes at 425°F.
- Reduce oven temperature to 350°F. Bake for an additional 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool, then refrigerate until it’s time to enjoy!
Soup de 'Shrooms
- 3 tablespoons olive oil
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 2 small red potatoes, peeled and diced
- 4 cloves garlic, chopped finely or pressed through garlic press
- 6 cups vegetable broth or chicken broth
- ½ cup corn kernels
- 1 ½ cups finely chopped kale
- 1 tablespoon chopped parsley
- Juice of 1/4 lemon
- Salt and pepper to taste
- 12 scoops of Mush 10 powder
- Add oil to a medium soup pot, placed over medium-high heat.
- Once oil is heated, add the leeks, carrots, celery, potatoes, and garlic, plus a pinch or two of salt and black pepper. Sauté together for about 3-4 minutes.
- Add the vegetable or chicken stock, as well as corn kernels, and bring to boil.
- Once the soup has been brought to a boil, reduce the heat until soup is gently simmering. Cover, and then cook for 15 minutes, or until vegetables are tender.
- Remove from heat, then stir in kale, parsley and lemon juice. Season with salt and pepper, to taste.
- Lastly, whisk in the Mush 10 powder until thoroughly distributed. Serve and enjoy!
- 11 tablespoons butter, cubed and divided
- 2 small onions, diced
- 4 stalks celery, diced
- ½ teaspoon ground sage
- 12 cups stale or day-old bread cubes (option to substitute gluten free)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 24 scoops of Mush 10 powder
- 3-4 cups vegetable or chicken broth, divided
- Black pepper and salt, to taste
- Preheat the oven to 350°F.
- Melt 8 tablespoons of the butter in a large skillet over medium heat. Add onion, celery, and ground sage. Cook over medium-low heat until vegetables are translucent, about 10 minutes.
- Place bread cubes in a large bowl. Add cooked onion mixture and fresh herbs. Sprinkle in Mush 10 powder and gently toss.
- Moisten with 2 cups of broth until cubes are moist (but not soggy) and gently toss. Add in more broth, as needed. Season with salt and pepper, to taste.
- Place mixture in an oven-safe serving dish, adding in the 3 remaining tablespoons of butter and cover.
- Bake for 35 minutes. Then, uncover the dish and bake for an additional 10 minutes.
- Let cool slightly, serve, and enjoy!
Enjoy these recipes this holiday season and tag us in any that you have made with the Mush 10 powder! Spread the word, follow our Insta, and become a part of the myco-family at Mushroom Revival. With one tree planted for every product sold, we are here to support healing this large organism and all that grows on it. Mush Love!
*These statements have not been evaluated by the Food and Drug Administration. These statements are not intended to diagnose, treat, cure, or prevent any disease.