The Agaricus Blazei is considered one of the most prized edible mushrooms in the world. Why is this you ask? There are many reasons, the taste, texture, and ease of use along with it’s widely popular and effective medicinal properties. First, let’s talk about the medicinal properties of the Agaricus Blazei.

The Agaricus Blazei mushroom is native to Brazil (hence the name Brazilian Cap), but is now grown extensively in Japan and China because of it’s medicinal properties. The Agaricus Blazei has shown (through clinical studies you can read about here) to be effective at treating hepatitis, diabetes, cancer, and dermatitis. Many scientists are not yet sure how or why this particular mushroom has so many medicinal qualities, but clincal studies are being carried out constantly in Japan studying this mushroom. One way in which you can enjoy the taste of this mushroom, while getting the health benefits, is by making a delicious (and we do mean delicious) tea with these great mushrooms.

Agaricus Blazei Tea

In a pan or jar of glass, agate, iron, stainless steel, but NEVER aluminum, boil a liter (quart) of water.

When boiling starts, add about 2 or 3 mushrooms; turn off the heat and cover.

· The tea may be stored in the refrigerator. It is ideal to drink the tea on the same day it is prepared.

The recipes later are based on rehydrated mushrooms. After you make your tea you can use the mushrooms in any of your normal recipes or try them in the following.

This tea is simple and amazingly delicious. Add a little honey or sugar if you must, but we don’t think you need it.

The Agaricus Blazei is also an extremely versatile mushroom. You can essentially use it in any recipe that calls for wild mushrooms. Below are a couple of our favorite recipes using Agaricus Blazei Mushrooms.

Vegetable Soup

· ½ liter of chicken or vegetable broth
· 2 small carrots, coarsely grated
· ½ teacup of cauliflower, chopped
· ½ teacup of green beans
· ½ red pepper, minced
· ½ teacup of rehydrated Agaricus blazei murill mushrooms
· 10 small leaves of water cress
· salt and ground black pepper
· 20 g of cheddar or parmesan cheese, grated

Directions:
Boil the broth in a medium pan. Add the vegetables, bring it to boil again, cover, lower the heat and simmer for 8 to 10 minutes, or until the vegetables are cooked, but firm. Season with salt and pepper. Serve on heated plates, and sprinkle grated cheese over it. Serve immediately

Fillet w/ Agaricus Blazei Mushrooms

Ingredients:

600 g of filet mignon
¼ cup of butter
1 large onion, minced
1 tablespoon of sugar
¼ cup of dry red wine
50 g of rehydrated Agaricus Blazei Mushrooms
salt and ground black pepper to taste

Directions
Cut the filet into 10 cm chunks, diagonally. Cut each chunk in half, lengthwise. Season with salt and pepper, and smear chunks with cooking oil. Fry the onion in the butter, in low heat, until golden brown. Add the sugar and brown it in high heat. Add the wine and mix well. Add the mushrooms, season, and, when it starts boiling, remove from heat. Heat well a frying pan, preferably an iron one. Grill two or three steaks together and server with the mushroom sauce

You can order these mushrooms from Athena Foods here in our Gourmet Store