Have you tried Mushroom Powder?
One of the best things about blogging is having the opportunity to test drive new products for you guys. Granted, sometimes I get emails from people wanting me to post about their fabulous sunglasses, or cross post about selling real estate, but sometimes you strike gold. And this is one of those times. I’m talking about mushroom extract powders from FreshCap Mushrooms.
Mushroom Healing Properties
Mushrooms are totally on trend right now. And for good reason. They’re loaded with nutrients we can all benefit from. First, they’re one of those superfoods we’ve been hearing about for years. But mushrooms are a special superfood in that they are one of the most health-promoting foods on the planet, and have a potentially positive effect on health beyond basic nutrition.
Multiple studies reveal that mushrooms have the power to boost your immunity, possess anti-inflammatory benefits, and promote gut health through improved digestion. And if you’re interested in adding cancer fighting antioxidants to your diet, look to Porcini, Golden Oyster, Pioppino, Oyster, Lion’s Mane, Maitake, and Shiitake.
They’re low calorie, low-carb, vegan (I know this is obvious, but still…), compatible with Whole30, Paleo, Gluten-Free and any other diet I can honestly think of. There’s even a Ted Talk on 6 ways mushrooms can save our planet.
Best Mushroom Supplement: FreshCap Mushroom Extract Powder
But there’s a problem. It’s hard to find ways to incorporate mushroom in dishes every single day. And if you want to take full advantage of all their goodness, you need to do just that. The best, by far, solution I’ve found is FreshCap Mushroom extract powders. There are other mushroom supplements out there, but FreshCap is focused on providing the highest quality product, so you can take full advantage of the magic of mushrooms.
There are a few ways they do that:
- They use the actual mushroom, which may be obvious to you, but some mushroom supplements don’t. The fruit of the mushroom (what we see in our markets) is where the valuable nutrition compounds exist.
- FreshCap uses a hot water extraction process to extract these compounds and make them bioavailable to us.
- They work only with the best mushroom, the most nutritious mushrooms, in the world.
- Their products are 100% mushroom with no added grains, mycelium, or fillers.
- All FreshCap Mushroom products are USDA organic, GMO-free, Gluten-Free, and Vegan.
Mushroom Supplements Benefits
Go to the FreshCap Mushroom site to learn more about how the nutrition of their mushroom powder powers athlete endurance, mental clarity, moods, and overall health. And be sure to check out the recipes on their site for ideas on how to use this amazing supplement. I’ve added their Thrive 6 and Electric Lion’s Mane powders to hot cocoa, my morning cappuccino, chocolate cookies, polenta, and pasta sauce with huge success.
But my favorite was a Roasted Mushroom Vinaigrette, which I drizzled over a Warm Roasted Cauliflower and Tomato Salad. See the recipe below! But first,…..
A Giveaway For You!
To help you get started trying these products, I’m offering a giveaway of their Thrive 6, which is a blend of 6 powerful mushroom powders, and Lion’s Mane mushroom powders. All you need do is leave a comment on this post telling me what interests you most about these products. I’ll announce the winner at 8pm (PST) on Sunday, January 13.
Oh, and if you need another reason to try these extracts? I swear the Thrive 6 made my hot cocoa taste more chocolate-y. And some days, I rank that right up there with mental clarity.
Roasted Cauliflower and Tomato Salad + Roasted Mushroom Vinaigrette
Ingredients
Roasted Cauliflower Warm Salad
- 2 large heads of cauliflower, florets separated into bite-size chunks
- 1 pint cherry tomatoes, halved
- 3 ounces fresh oyster mushrooms
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper, divided
- 1/2 cup spicy pumpkin seeds
- 2 5-ounce bags of fresh, prewashed babay spinach leaves
Roasted Mushroom Vinaigrette
- 3 ounces fresh oyster mushrooms, coarsely chopped
- 1 large garlic clove, minced
- 1/2 large shallot, minced (a little more than 2 tablespoons)
- 3 teaspoons Thrive 6 Mushroom Powder Extract, made by FreshCap Mushrooms
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup sherry vinegar
- 3/4 cup extra virgin olive oil, divided
- 1 teaspoon truffle oil, optional
Instructions
Roasted Cauliflower Warm Salad
- Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper. Toss the cauliflower florets with 1 tablespoon olive oil, 3/4 teaspoon salt, all of the paprika, and 1/4 teaspoon black pepper. Arrange the cauliflower on 1 1/2 baking sheets.
- Toss the halved tomatoes and 3 ounces of oyster mushrooms in the remaining olive oil, salt and pepper. Arrange on the other half of the baking sheet with the cauliflower. Keep the vegetables separate on the baking sheet, as they will have different roasting times.
- Roast the tomatoes and mushrooms for 15 minutes, remove and set aside. Roast the cauliflower for 20 minutes, or until tender and lightly browned.
- In a large bowl, toss the roasted vegetables, pumpkin seeds, and spinach together. The heat of the roasted vegetables will cause the spinach to wilt. Dress with the Roasted Mushroom Vinaigrette just before serving.
Roasted Mushroom Vinaigrette
- Preheat the oven to 350˚F and line a small baking sheet with parchment. Toss the mushrooms with 2 teaspoons olive oil, and lightly dust with salt and pepper. Roast for 15 minutes, or until just starting to crisp.
- Add the roasted mushrooms, garlic, shallot, mushroom powder, salt, pepper, and sherry vinegar to the smallest bowl of a food processor, fitted with a metal blade. Alternatively, you can use a blender, using a small container. Whirl until the mushrooms are well chopped.
- Drizzle in the olive oil, while running the food processor. If that's not possible, add it all at once and then give it a few whirls.
- Dressing can be made ahead and refrigerated for up to 2 weeks.
Notes
Some affiliate links are included in this post. These help support my blog without costing you anything extra.
If you want to move to a more vegetarian diet, but not sure the best steps to take, join the Monthly Vegetarian Meals Challenge. Each month I’ll post some tips – great plant protein sources, must-haves for the vegetarian pantry, ways to build flavor, and more. Additionally, we tackle 1 – 3 seasonal recipes tied to the theme that month. Subscribe to Monthly Vegetarian Meals Challenge.
Rita says
I get fresh mushrooms at my local farmers market, and today bought another “bag” if dried porcini mushrooms. They’re grown in California (Far West Fungi). They are so versatile and add wonderful background flavor to my Italian farro and cannellini bean soup. I crumble them by hand and freeze until ready to use. Yumm.
The Wimpy Vegetarian says
Yum!!! I need to grab some lunch, and wish it was your soup! I am a huge fan right now of mushrooms and am adding them to so many things. And with this powder, I can be even more flexible!
Elda Gray says
I love mushrooms and am excited to learn more about these powders and how to use them. This cauliflower recipe will be tried tonight for dinner.
The Wimpy Vegetarian says
Yay!! I hope you like the cauliflower recipe – and good luck in the raffle!
Toni Neubauer says
Cordyceps have made Bhutanese yak herders into very rich landowners and the high prices have even created a border problem with China. The Bhutanese yak herders used to populate the border areas with China, keeping the Chinese on their side. In addition to herding their yaks, they would harvest the mushrooms. As cordyceps became more and more popular and the prices skyrocketed, these herders became extremely rich. Rather than herd yaks, they bought houses in the warmer areas of the country and settled there. That has left much of the boarder area empty of Bhutanese, and Chinese have started crossing over to harvest these miracle mushrooms, creating a political problem between the two countries. The mushrooms and products made from them are one of Bhutan’s up and coming products. I can’t wait to try the powder made from these and other mushrooms.
The Wimpy Vegetarian says
Thank you so much for your lovely, informative comment! You are a very experienced traveler in that area of the world. You’re entered in my raffle!!
Jeffery M Morgan says
This is indeed a very healthy and yummy recipe. Thanks for sharing.
The Wimpy Vegetarian says
If you’d like to be entered in the raffle for two of FreshCap’s mushroom powders, just comment on why you’d like to try them! Thanks for commenting!!
Jeffery M Morgan says
My pleasure, welcome. Looking at the raffle. Thanks.
jacquie astemborski says
\ have a hard time sourcing a variety of fresh mushrooms so i’m very interested in trying this product.
The Wimpy Vegetarian says
I know what you mean. My local markets don’t carry much beyond baby bellas. I have to drive down the mountain to Reno to find anything else at all, and my selection is still fairly limited compared to what I used to find in the Bay Area. I’ve got you in the raffle! Good luck!!
The Wimpy Vegetarian says
Jacquie – you won the drawing to get a free package of Lions Mane and Thrive mushroom powders sent to you!!! Please send me an email at susan@thewimpyvegetarian.com so I can get your mailing address!!
Gaétane Courchesne says
will try this product. It should enhance fresh mushroom soups!
The Wimpy Vegetarian says
I definitely agree. In fact, I’ve found that it tends to deepen the flavors of squash soups too. It’s subtle, but that’s my experience.
Tac says
I can’t tell you how many times fresh mushrooms have gone bad in my fridge. It’s sad and shameful. I love them and appreciate their nutritional value but being single, I can’t always make it through a carton. Whether it’s changes in plans, lack of ideas or several friends not caring for them, I quit buying them except for specific recipes I’m about to make. How wonderful it would be to have the powdered on hand. All the taste and benefits without the waste.
The Wimpy Vegetarian says
Oh my goodness, me too! I have thrown out ruined mushrooms more times than I’d like to admit. I think you’ll appreciate this powdered version. It’s ideal for people like you and me! Good luck in the raffle!
Kathlee says
I love mushrooms and had never heard of mushroom powder. I would love to give it a try.
The Wimpy Vegetarian says
Neither had I! But now I’m using it every day! Good luck in the raffle!
Lea says
I love mushrooms and would love to learn about using dried and powdered forms. This recipe looks delicious!
The Wimpy Vegetarian says
What’s really wild is I’m not a gigantic fan of mushrooms. I’m fine with them, but not crazy over the moon like some of my friends. But now I can get all the benefits of mushrooms every single day.
Nancy Koch says
Great salad I tried it with porcini powder which I use and love. Glad to know there are other mushroom powders and how to use them. Thanks for all the information and good recipes
The Wimpy Vegetarian says
Thanks so much! And I’m thrilled that you made the cauliflower salad! The great thing is it uses things most people have in the refrigerator! No unusual ingredients 🙂 I’ll bet it was great with the porcini powder!
Taylor @ Food Faith Fitness says
I love cauliflower anything and this sounds out of this world! I need to find that mushroom powder!
The Wimpy Vegetarian says
I’m committing myself to a healthier diet in 2019 and this mushroom powder by FreshCap is part of it! and yes, I love cauliflower anything too!!!
Charlie says
I use dried mushrooms all the time.
A lot of times I grind them down to powder to add to different things.
This product saves me that extra step.
Would love to try them all!
The Wimpy Vegetarian says
I’m a convert, and plan to be using them all kinds of ways now!
Isabella says
I love how fresh and unique this is! And the dressing looks TO DIE FOR!
The Wimpy Vegetarian says
Thanks so much!! A friend made the dressing a couple of nights ago, and doubled it because she likes it so much! I’m using it on all kinds of things.
Toni | Boulder Locavore says
Such a healthy and flavorful meal!
The Wimpy Vegetarian says
It’s definitely dinner for me 🙂 Thanks so much!!
Juanita Colucci says
I had never thought of roasting mushrooms. What a difference roasting mushrooms made to the flavor!
I am 66 years old and starting to have a bit of trouble with my short-term memory. I have been looking into the benefits of various herbs to help with this. Research into Lion’s Mane looks promising. I read of one study where the lab induced Alzheimer’s in rats, then fed them Lion’s Mane. Adding Lion’s Mane to their diet repaired their tiny rat brains. Perhaps it will do the same for me.
The Wimpy Vegetarian says
I’m so sorry you’re having a some short-term memory problems. And I really appreciate your mentioning the Alzheimer’s study!! My mother diet with early onset Alz, and my father had Parkinsons’s with Alz-like dementia. I’m using the Lion’s Mane in my cocoa or coffee every day now!
Kathy says
Your salad and salad dressing with the mushroom powder sounds amazing! I can’t wait to try it!! Thank you for sharing!!
The Wimpy Vegetarian says
Thanks so much! I hope you like it!!!
Ronda Fullenwider says
I have always loved mushrooms but have evolved significantly since those cans of grayish cream of mushroom soup I slurped as a child. I’m now on a fascinating journey healing cancer. It turns out mushrooms are everywhere and their healing powers are nothing short of miraculous ! Our bodies are inherently wise and want to be well. Mushrooms are one of nature’s most powerful allies when it comes to health and happiness. I stir FreshCaps Turkeytail powder into green tea every morning to support my immune system. If there’s anything better than mushroom meals maybe it’s mushroom medicine ! Please enter me in the raffle and thanks for this awesome shroom site !
The Wimpy Vegetarian says
I’m so sorry you’re facing down cancer. I can tell you have a fabulous attitude, and that’s a powerful thing. Much luck to you – and mushrooms. I definitely need to try Turkeytail for immunity. I’ve had some injuries and not able to do much while my body heals, so I need that as well. Thanks so much for this tip!!
Brenda says
What a beautiful salad. I’m always looking for new ways to eat both cauliflower AND spinach. LOVE.
The Wimpy Vegetarian says
Oh gosh me too! Thanks so much!!