Making Medicinal Mushroom Tincture

Immunity Boosters

2020 has been the year of mushroom tinctures in the Blizzard household. I have always been a believer in the medicinal qualities of mushrooms. Kristen and I got more serious about the medicinals this year when COVID peaked our interest in boosting our immune systems. I am not starry-eyed eyed about medicinal mushrooms: they are neither panacea nor miracle cure. There is a large body of research consistently indicating that mushrooms improve immune system function and maybe even more.

While tincture is not the only way to enjoy the medicinal qualities of mushrooms, it is the topic of this blog post. My favorite tincture technique is a double extraction which means the mushroom is soaked in alcohol and then in hot water, each of which extracts different qualities from the mushroom. Some people use a triple extraction which means an initial cold-water soak is performed. Others use a “Spagyric” technique where the solid remains of the soak are burned and the ash added back into the tincture.  Many other techniques exist.

Medicinal Mushrooms - The Human Clinical Trials BookFiguring out the best way to extract the medicinal qualities from mushrooms is quite troubling. Do different mushrooms deserve different treatments? What is the best technique? How long to soak? At what temperatures? There are many questions! There are also very few answers. There is hardly any research to provide guidance. Just to be perfectly clear: we are not experts. I am just going to tell you what we do and why we do it that way. I’m sure there are other methods that are equally viable.

I have relied mainly on three resources to hone techniques and produce results:

  1. Chinese herbal medicine has been using mushrooms for thousands of years. We pay attention to the traditional techniques and pick the brain of our favorite practitioner: David  Teitler of Carbondale Acupuncture Center.
  2. Robert Dale Rogers, RH is the author of The Fungal Pharmacy and Medicinal Mushrooms – The Human Clinical Trials. His books offer a wealth of information, both from Western medicinal research and traditional medicinal usages. While they don’t contain all the answers, they do an excellent job of summarizing the existing research and tradition for each mushroom. I use both as research guides.
  3. Tradd Cotter is the author of Organic Mushroom Farming and Remediation. Tradd is a researcher and his book shares good technique for making safe and effective tinctures. If you are going to buy tincture, I’d recommend Mushroom Mountain’s MycoMatrix brand.

The Tincture Recipe

Without further ado, here is how I create tincture, in 4 super easy steps:

Start with about enough mushrooms to fill a quart mason jar, can be fresh or dried (or a combo).

  1. Soak 1/2 of the mushrooms in 190 proof Everclear for 2 weeks, shaking regularly.
  2. Strain, retaining mushroom solids, and set aside liquid.
  3. Add unused 1/2 of mushrooms to the alcohol drained mushroom solids and soak in hot water (130-160 degrees) for 12 hours using a crockpot set to warm.
  4. Strain out all mushroom solids and then combine water and infused alcohol in a 3.5:1 ratio. (3.5 water/1 alcohol)

I have refined this technique over time and find the following tips helpful:

  • Either dried or fresh mushrooms work. I prefer to use fresh mushrooms and believe the final product is better. However, if they are not available, no biggie.
  • Lion's Mane Tincture

    Lions Mane (1/2 fresh, 1/2 dried) soaking in 190 proof alcohol

    I grind the mushrooms up in a grinder to break them down allowing the extract to work more efficiently. This makes a big difference.

  • I use Everclear, but any alcohol will work as long as you adjust your final ratio of alcohol to water. Our 3.5:1 ratio is based on using 190 proof alcohol. There are many fine distilled products that are awesome go ahead and use your local distillery’s 190 proof grain alcohol!
  • Honestly I don’t measure much… fill the mason jar with ground ‘shrooms (no more than 1/2 full) and pour enough Everclear to cover the solids by an inch. When I strain out the Everclear, I measure it and then add 3.5 times the amount of water back to the solids (along with the new fresh solids). After I strain out the water in the last step, I may add some fresh tap water to make sure it is equal to 3.5 X the amount of alcohol.
  • Straining can suck. After much trial and error, I now pour it all into a fine cheesecloth and hand-squeeze out as much liquid as possible. I am 150% OK with having fine particulate in our final product.
  • You can pour boiling water over our mushrooms and let them sit for 12 hours for the second extraction. I got a better product when we kept the water warm overnight in a crockpot set to warm.
    • I gauge the quality of our water extraction by the amount of polysaccharides visible in the water. You see this as the “cloudy stuff” in the final product. You want a lot of that! You will not actually see the cloudy polysaccharides until after the alcohol is added back to the water, which causes an instant visual reaction.
    • I try to keep the temperature between 130 and 160 because research indicates that the water soluble medicinal components can degrade at higher temps.
    • I now use a Magical Butter Machine for the overnight soak and set it to either 130 or 160 degrees. We often only run it for an hour or two and then let it sit because some combos can get “gummy” and then overheat, notably polypores. We love our Magical Butter machine for extracting medicinals!
  • We store the tincture in a cool dark place – the pantry.

We use our tinctures in dropper bottles and take 2-4 dropper fulls of each mushroom tincture each day. Make sure to shake them before use, they should have lots of particulate and cloudy stuff floating around. I personally put it into my coffee in the morning since I am not a big fan of the taste of these tinctures and coffee covers up the flavors perfectly. Lately we have been combining all our tinctures into one bottle in equal measures for the sake of convenience.

The Medicinal Mushrooms

There are many different mushroom species that you can turn into tincture. We tend to focus on the ones we forage ourselves (except for cordyceps, which we grow). 50% of our tincture intake is typically composed of a foraged polypore stack. With no proof, we do prefer to “stack” our mushrooms, introducing variety into our medicinal diet.

Please note: I am not going to get into the medicinal benefits of the mushrooms… no point in regurgitating what you can read yourself in Rogers’ aforementioned books. They certainly impact gastro-intestinal, blood sugar, immunity, and anti-tumor. I think that these tinctures should be ingested every day to impart their benefits. If I were to get sick I would stop taking them at that point so as not to over-stimulate my immune response.

Warning: these mushrooms are known to affect blood sugars and can be blood thinners. If you have health conditions relating to blood sugar or take blood thinning drugs, be careful and consult with your doctor first. In fact if you have any serious health conditions, consult with your doctor first. 

Ganoderma tsugae on hemlock tree in Cable, Wisconsin.

Reishi

Reishi is the grand-daddy of medicinal mushrooms.  We typically use Ganoderma oregonense but I believe G. sessile, G. tsugae and of course G. lucidum are medicinal equivalents. Look for white pores on bottom (indicate freshness) and make sure to slice up before drying, they get rock-hard after dry.

Ganoderma brownii from Reedsport, Oregon. Sliced up and dried.

Artist’s Conk

Ganoderma applanatum) is a close cousin to Reishi and pretty easy to find. We also use Western Artists Conk (Ganoderma brownii) interchangeably.

Fomitopsis pinicola tincture demonstrating polysaccharides suspended in liquid.

Red-Belted Polypore

Fomitopsis pinicola makes a really thick and even sticky tincture when fresh specimens are used.

Trametes versicolor variety from Salt Point SP, California.

Turkey Tail

Trametes versicolor is well known for its anti-tumor qualities and is prescribed by doctors (or at least in its industrially processed pharmaceutical drug derivation) along with chemotherapy.

Hericium abietis cultivated at home on douglas fir sawdust.

Lion’s Mane

Hericium erinaceous is classically used but we also use H. coralloides, H. abietes and H. americanum in our tinctures based on what we can find. Hericium is relatively easy to grow at home if you want to try! Lion’s Mane is exciting because it helps with brain-function and has some highly compelling human trials. We try to take 3g of plain old dried and ground Hericium every day.

Cordyceps militaris cultivated at home on brown rice.

Cordyceps

Cordyceps militaris is another mushroom we cultivate at home. These are probably impossible to forage in enough quantity to make a tincture. The good news is that Cordyceps are increasingly being cultivated in the USA; dried and un-processed Cordyceps are widely available for purchase.

Inonutus obliquus found on birch tree near Marcell, Minnesota.

Chaga

Inonutus Obliquus is one of our favorites. We drink chaga tea every day and find the taste quite delightful. I often grind it fine (to maximize extraction), brew it for days under 160 degrees, and then freeze-dry the whole batch, making a potent powdered chaga that can be instantly added to hot water. Of course it can be tinctured too.

Grifola frondosa found near Bradford, Pennsylvania.

Maitake

Grifola frondosa is a highly regarded medicinal mushroom. We haven’t added it to our tincture regimen because we have not foraged enough to use for that purpose… yet.

Do you tincture? Have any tips or tricks that work well for you? Let us know in the comments!

Showing 12 comments
  • Reni Winter-Evans
    Reply

    Hi,

    Thanks for this informative website. Is there another liquid that can be used other than 190 proof alcohol? I have several potential clients who are recovering alcoholics who need to stay away from the experience of ingesting alcohol.

    Thanks,
    Reni Winter-Evans, LSW, MSW
    765-714-4288

    • Trent Blizzard
      Reply

      Reni, Good question. You can definitely do a plain water extraction (maybe cold and then hot and then combine those two liquids) but it won’t be shelf stable and would have to be created fresh each week and stored in fridge. Of course, water-only does not remove the same gamut of medicinal compounds (except maybe chaga where water only is very popular) Other non-alcohol technologies exist but I don’t know enough about them. I personally don’t drink alcohol and add my tincture drops to very hot coffee – alcohol boils off at 173 degrees and that works for me. Alternatively, the alcohol can be evaporated… just remember, the 20-25% alcohol mix makes it shelf stable. That means you may try to evaporate all the liquid and make “powdered extract” for long-term storage using a dehydrator or a freeze drier. Or, evaporate/boil off the alcohol right before consumption. Finally, consuming the mushroom itself is always a viable option. Some like maitake, oyster, shitake and lions mane are delicious in-and-of themselves. For ones like reishi or turkey tail you might consider buying a powdered extract since they can be hard to make.

      If any readers have additions or alterations to this, please share below, thanks.

      • Κουρμπέτης Ραφαήλ
        Reply

        Alcohol evaporates at 90% ,so this is below the boiling temp of the water.
        Since molecules do not evaporate at these temps ,i would mix both tinctures and boil at 90 .
        I m not sure how long it will last without alcohol in the fridge.

    • David
      Reply

      I can only get dried mushroom powder, I am in Thailand. Would this method be suitable for extracting from dried mushroom powder, if not, do you know what method I can use? Thanks 🙂

      • Trent Blizzard
        Reply

        Absolutely! dried mushroom powder is perfect.

  • Annie
    Reply

    Hi, I am currently using this method for a thesis purpose and I was wondering if there was a faster way to make the tincture since we don’t have too much time to do the two weeks process 🙁 I heard somewhere that you can let the mushrooms sit in alcohol for one or two days and then blend it in blender and that it will work too, thanks in advance

    • Trent Blizzard
      Reply

      Annie,

      sorry, not sure of how to speed it up. You could probably powder the mushrooms before putting into alcohol… but, I don’t have any science.

      Frankly the science is all over the board… 1) different mushrooms probably deserve different treatments and we often learn something about mushroom A and then apply it to all the other mushrooms… and it may not be relevant. 2) Which components bring medicinal advantages are not really clear either… so, if we don’t know what the component is, how can we decide which tech to use? 3) The extraction techniques are mysterious and it is hard to pin down the timeframes, temperatures & solvents that are best for the job.. . and in what order? fresh or dried shrooms?…Ultimately, our method is to try to maximize the results based on the lowest common denominator across a bunch of different mushrooms. Our method is meant to be fairly easy too. We use a tech that should work best most of the time. I think your idea sounds worth trying, but, just dunno about how it impacts the final product. They are mysterious!!!!

    • Justin
      Reply

      I’ve been having good success doing Ultrasonic extraction. Apparently it breaks down the cell wall (chitin) very effectively, making all the good stuff maximally bioavailable. Take dry, powdered mushrooms. Add vodka or higher proof ethanol (about 1:5 volume of mush:alc). I do a 30 minute cycle in the Ultrasonic machine. It seems that this is all it takes. The active compounds are released into the vodka. I’ve been storing the final product in the freezer. No need to steep for weeks! Anecdotally, it does seem to extract things extremely well from mushrooms, based on my own experience of ingesting my own tinctures made in this way.

  • Mahmoud Karimian
    Reply

    Hello
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    Our monthly production of at least 90 to 100 kg of Ganodar mushrooms is dried and ready for export
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    Mahmoud Karimian
    Company: Tejarat Motamed Qarn Asia Registration Number 53735
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  • Jonathan Nutt
    Reply

    The polypores like Ganoderma Lucidium (reishi) are immunomodulators – herbalists call them adaptogens – so I don’t worry about “overdosing” or overstimulating the immune system on the water or alcohol extracts I make. The brilliance of most polypores is the very fact that they are immunomodulators and keep the body in balance. I have been drinking Reishi tea water extract for about 3 and a half to four years. While I primarily have been water extracting, I thank you for your experience with alcohol extracting. I just started a batch of Reishi extract and appreciate your advice. Currently, I make a homemade blend of fingerroot, ginger, roselle, and reishi. I am not a vendor, just a person who is trying any way possible to stay healthy in these public health crises (heart disease, diabetes, obesity, and a plethora of manufactured and natural viruses).

  • Jane O
    Reply

    Hi! I’m having trouble grinding up the turkey tails. I have a packet of dried, but they aint grinding, any tips?

    • Trent Blizzard
      Reply

      I use a coffee grinder … it work pretty well, tends to make a “fluffy” product out dried turkey tails. Two thoughts: your grinder may be slow and dull (sorry!)… I have two and one works much better than the other. Also, you may want to cut them up with scissors just a bit before grinding. I also use a vitamix with a grain attachment (much bigger and more efficient than a coffee grinder) but that is a relatively new tool.

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