Nourish Deep with this Turkey Tail Mushroom Recipe
Spring Bone Broth Turkey tail mushroom recipe -- hold the bone!
Turkey Tail is a beloved mushroom here at Mushroom Revival. We love it for many reasons, including its niche in the ecosystem, its bright colors, and its value in herbalism. We wanted to share this Turkey Tail mushroom recipe with you! It is easy to identify in the wild because of how brightly colored it can be. It is actually known by the name Turkey Tail because its fan shape resembles the tail of a standing turkey. It is striped with dark to light bands of color in brown, beige, blue, orange, and black. It prefers to grow on dead logs and has been known to feed on most kinds of trees. (It does have some look-alikes, so always confirm this mushroom before you forage it!) In Latin, Trametes means “one who is thin” and versicolor means “variously colored.” In China, the mushroom is called yun zhi, or cloud mushroom. In Japan it is called Kawaratake, which means “besides the river mushroom.”
Turkey Tail Becomes an Herbal Superstar
In Japan, it has long been used as a folk remedy.* In Traditional Chinese Herbalism, Turkey Tail is used for lung and liver support.* Of all of the mushrooms used in herbalism, Turkey Tail has been studied more than any other species. There’s an interesting story behind its current use. Back in 1965, a chemical engineer in Japan observed his neighbor taking a traditional herbal preparation. After several months of learning about the neighbor and his traditional approach to health, the engineer convinced his colleagues to examine the mushrooms — and soon PSK was born. PSK, or polysaccharide-K, is 1-3 beta-glucan, a polysaccharide that supports the immune system.* PSK is now the chief ingredient in Krestin, which is used in Japan. In studies, PSK has been shown to support the immune system, specifically T cells that function as a bridge between the innate and adaptive immune functions.*
Wanna learn more about mushrooms that support your immune system? Check out this blog post!
Turkey Tail Mushroom Recipe
This Spring Bone Broth is a recipe from Stepfanie Romine, based on one that’s in her book. It incorporates spring tonic herbs like Nettles and Burdock, which contain many minerals and vitamins, as well as help the body detoxify. We think you’ll love this Turkey Tail mushroom recipe — sip on it to stay hydrated or use it to flavor your favorite spring meals.
Spring Bone Broth with Mushrooms by Stepfanie Romine
Makes: servings vary Prep time: 10 minutes Cook time: 8-24 hours
|1 stalk celery, coarsely chopped||1 cup fresh or dried Stinging Nettles|
|2 carrots, coarsely chopped||1 tablespoon sliced Burdock root|
|1 bunch spring onions, chopped||¼ cup dried Astragalus root|
|¼ cup dried Chaga mushroom granules||10 black peppercorns|
|½ cup fresh or dried Turkey Tail mushroom||1-inch piece kombu seaweed|
|1 ounce dried Reishi mushroom pieces||1 gallon filtered water|
|½ cup fresh or dried Maitake mushrooms||Salt to taste|
- Add all ingredients to a large stockpot or slow cooker. Cook at a low simmer for 8-24 hours.
- Strain, season to taste with salt, and pour the broth into jars. Cover and refrigerate for up to 1 week or freeze for up to three months.
We hope that you enjoy your soup and the delicious and nourishing benefits of Turkey Tail, as well as the other vegetables, mushrooms, and herbs in this wonderful recipe. Another way to get the benefits of Turkey Tail in your daily lifestyle is with our Daily 10 Tincture. It contains extracted powder, so you receive a daily serving of bioavailable Turkey Tail and 9 other mushrooms!