I Tried Mushroom Coffee. Here's What I Thought.

A forenoon loving cup of coffee tin piece of work wonders—merely only if you're drinking the right stuff. Some folks claim bulletproof coffee is the primal to prolonged free energy while others await to Scandinavian coffee for a purified gustation. At present, this mushroom java ($12) is making waves in the wellness customs.

Paired with extracts from functional mushrooms (aka shrooms with health benefits), the instant brew claims to support focus and immunity. The java itself is shade-grown and organic. The ingredient philharmonic is supposed to go on you alert throughout the day. The all-time part? It supposedly doesn't taste like mushrooms.

In the name of enquiry, I decided to put this new coffee to the test.

Initial Thoughts

Earlier we begin, I must admit my bias. I hate mushrooms. Their rubbery texture and earthy flavor makes my breadbasket churn. Heading into this examination, I was about interested to see whether or non the java really tastes similar mushrooms. (If you lot dear mushrooms, check out one of these recipes!)

One Thursday morning, I substituted my usual cup of joe for a mug of mushroom java. Making the brew couldn't be easier: All you need to do is open the packet and mix it with seven ounces of hot water. Stir until completely dissolved, and then it'south ready to drink.

Correct away I noticed that the coffee had an unusual smell. It definitely didn't take that warm, welcoming odor my usual java did; if anything, it smelled a fiddling burnt and a little mushroom-y.

After I let the java cool for a few minutes, I gave it a preliminary sense of taste. It had an earthy flavor, combined with the taste of instant granules. You lot could definitely tell that it hadn't been brewed. As the coffee cooled a bit information technology became a bit more palatable, and there actually wasn't an overwhelming mushroom flavor. In fact, had I not known what I was drinking, I would take found it difficult to gauge the secret ingredient.

The Verdict

Honestly, I felt pretty proficient after my loving cup of mushroom java. I was more alarm throughout the mean solar day, and I didn't even demand my afternoon pick-me-upward. Not to mention, the coffee didn't upset my stomach as much as regular coffee does.

In the futurity, I look forward to trying some of the other flavors, or even mushroom "hot cacao" and matcha mix. I'm non sure if I'll e'er utilise the product as a full replacement for ground java, but information technology'southward a prissy addition to my morning time routine.

Other Unexpected Mushroom Products

Not-So-Potato Chips

These oyster mushroom fries have the crispy crunch of their potato cousins while offering a fiber-packed, lower-calorie alternative. The lightly-salted flavor makes it a good option for a work break or a kid's lunchbox.

Superfood Powder

A scoop a twenty-four hours…does more than than just keep the md away. This superfood pulverization, which can be added to your morn smoothie, is packed with immune-boosting ingredients, including a variety of mushrooms: himematsutake, shiitake, turkey tail, cordyceps, maitake, and reishi all offer numerous health benefits, including lowering inflammation, helping manage a good for you weight, and providing defense against diseases from asthma to cancer.

Mushroom Tea

Not a coffee drinker? You lot can however get a superfood mushroom boost thanks to chaga tea, fabricated from a mushroom known for its high levels of zinc, manganese, and calcium. The earthy-tasting beverage has been shown to help ameliorate digestion, combat the impact of free radicals, and assist your torso in unwinding after a long 24-hour interval.

Savory, Satisfying Mushroom Recipes

Quick Cream of Mushroom Soup

My girl-in-constabulary, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared information technology with me. Now I'm happy to share it with my ain friends and family unit. —Anne Kulick, Phillipsburg, New Jersey

Slow-Cooker Marinated Mushrooms

Here's a salubrious and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or aslope a tenderloin roast. —Courtney Wilson, Fresno, California

Portobello Bruschetta with Rosemary Aioli

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor y'all won't find in a store-bough bruschetta. —Stephanie Kalina-Metzger, Army camp Loma, Pennsylvania

Grilled Mushroom Kabobs

Earthy grilled mushrooms gustatory modality like flame-kissed goodness. The balsamic vinegar adds only enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta

Mushroom Marsala with Barley

This vegetarian recipe is a tasty mashup of craven Marsala and mushroom barley soup. It's terrific as a main dish, but it can besides be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois

Pancetta and Mushroom-Stuffed Craven Breast

I was inspired by a stuffed craven Marsala dish I had at a restaurant and wanted to come upwards with my own version using a different flavour profile. —Ashley Laymon, Lititz, Pennsylvania

Chili-Lime Mushroom Tacos

I used to make this dish with beefiness, just substituting with portobella mushrooms turned information technology into my family's vegetarian favorite. Information technology's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas

Mushroom and Brown Rice Hash with Poached Eggs

I made my mother's famous roast beefiness hash healthier by using cremini mushrooms instead of beef and brown rice instead of potatoes. Information technology's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia

Portobello Mushroom and Cream Cheese Taquitos

This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a picayune and tweaked the flavors a bit. These can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia

Swiss Mushroom Loaf

I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It'south excellent non merely as an titbit but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin

Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this elementary side dish. Using skewers or a basket makes information technology easy to plough them equally they grill to perfection. —Diane Hixon, Niceville, Florida

Portobello Fajitas

I serve portobello fajitas family-style so guests can build their own. But laissez passer the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington

Porcini Mac & Cheese

This recipe was inspired by a mushroom mac and cheese I had at a local eatery. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia

Mushroom Wild Rice

This is 1 of my favorite recipes from my mother. With but seven ingredients, it's quick to assemble in the morning before I leave for work. Past the fourth dimension I get home, mouthwatering aromas have filled the business firm. —Bob Malchow, Monon, Indiana

Butternut & Portobello Lasagna

Lasagna gets fresh flavour and color when yous brand it with roasted butternut squash, portobello mushrooms, basil and spinach. Nosotros feast on this. —Edward and Danielle Walker, Traverse City, Michigan

Mushroom Bacon Bites

This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we take a large cookout, they're ever a hit...but they make a dainty petty "extra" for a family unit dinner, too. —Gina Roesner, Ashland, Missouri

Vegetable-Blimp Grilled Portobellos

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all hither! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. —Taste of Home Test Kitchen

Cheese & Mushroom Skillet Pizza

This Italian skillet toss is an crawly way to utilise up extra spaghetti sauce at the stop of the calendar week. Information technology fits right in on Friday pizza night. —Clare Butler, Petty Elm, Texas

Baked Chicken and Mushrooms

I fabricated upwardly this dish years ago, and it withal remains the family unit'due south favorite healthy baked chicken recipes. Information technology's a fast weeknight meal, just the fresh mushrooms and sherry go far special enough for a weekend dinner political party. —Lise Prestine of S Bend, Indiana

Mushroom Beef Stew

Top this hearty stew with crumbled blue cheese just before serving to add a outburst of flavour. Serve some now and store the rest in the freezer for another meal. —Nancy Latulippe, Simcoe, Ontario

Mushroom Asparagus Quiche

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its piece of cake crescent curlicue crust means you'll have dinner set in a snap! —Sharon A. Fujita, Fontana, California

Turkey Portobello Bolognese

This sauce tastes ameliorate the longer it simmers, which allows the flavors to fully develop. In fact, information technology tastes best the second day subsequently a night in the refrigerator. Mangia! —Darrell Kau, Eugene, Oregon

Chicken, Mushroom and Wild Rice Soup

I'one thousand originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve card for years. To save time, I cook the chicken and wild rice and cut up the vegetables the twenty-four hour period before. —Virginia Montmarquet, Riverside, California

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the crowd appeal of scrambled eggs merely is a little more special, I turn to this dish. The Parmesan sauce is unproblematic but rich and delicious.—Deb Williams, Peoria, Arizona

Creamy Eggplant & Mushroom Monte Cristo

As a kid, I wouldn't eat veggies. As a parent, I try to include them in artistic ways. I'g proud to say this eggplant sandwich is a hitting with my son. —Macey Allen, Green Wood, Arkansas

Moroccan Stuffed Mushrooms

Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and succulent. —Raymonde Bourgeois, Swastika, Ontario

Caramelized Mushroom and Onion Frittata

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

Bacon and Fontina Stuffed Mushrooms

What's meliorate than lots of salary and cheese in a mushroom cap? Yum! They'll be a hit with your guests, besides. —Tammy Rex, New Tripoli, Pennsylvania

Mushroom Palmiers

I plant this recipe while working at a small-town museum in Westward Texas. Information technology was the titbit for a fundraiser a long, long fourth dimension agone, and it's still a huge hit at parties. Frozen puff pastry helps get in piece of cake and impressive. The palmiers likewise freeze well. —Judy Lock, Panhandle, Texas

Portobello Pasta Bake

I always programme to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai

Ham Steaks with Gruyere, Salary & Mushrooms

This meat-lover's breakfast has a big "wow" factor. It'southward i of my favorites because the Gruyere, bacon and fresh mushrooms in the topping are a great combination.—Lisa Speer, Palm Beach, Florida

Broccoli-Mushroom Bubble Broil

I got bored with the aforementioned quondam breakfast casseroles I'd come across at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I recollect I have a winner. —Shannon Koene, Blacksburg, Virginia

Ricotta-Stuffed Portobello Mushrooms

These mushrooms are rich and creamy and bright at the same fourth dimension because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California

Savory Roasted Carrots with Mushrooms

You'll need only 10 minutes to get these savory veggies gear up for the oven. Then only stir them a few times during roasting, and you're washed. It'southward a busy melt's dream!—Pam Corder, Monroe, Louisiana

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the oversupply appeal of scrambled eggs only is a little more than special, I turn to this dish. The Parmesan sauce is unproblematic but rich and succulent.—Deb Williams, Peoria, Arizona

Hearty Portobello Linguine

If you dearest Mediterranean cuisine, yous'll love this entree! It turns whatever nighttime into a special occasion. I like to serve it with fresh bread and a well-baked white wine. —Tre Balchowsky, Sausalito, California

Chicken Loaf with Mushroom Gravy

Effort a twist on traditional meat loaf with this craven loaf that begins in the food processor. Here, ketchup is replaced with an like shooting fish in a barrel mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California

Pickled Mushrooms for a Crowd

Serve tangy pickled mushrooms alongside a steak, equally an appetizer with toothpicks, in a salad or as office of an antipasto platter. However you lot present them, you can't go incorrect! —John Levezow, Eagan, Minnesota

Portobello Mushrooms Florentine

A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

Artichoke Mushroom Lasagna

Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin

Sausage & Mushroom Stuffed Squash

Familiar ingredients brand this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. —Eliane Oneyear, River Forest, Illinois

Fried Mushrooms Marinara

Deep-fried breaded mushrooms served on a bed of spaghetti sauce are a sure crowd pleaser for any party. Get ready to hand out the recipe! —Barbara McCalley, Allison Park, Pennsylvania

Goat Cheese Mushrooms

Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas

Zucchini Mushroom Bake

Only a 10-infinitesimal prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine

Parmesan Mushroom Tartlets

My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent curlicue dough. I think they're best warm from the oven with a sprinkling of light-green onion.—Betsy King, Duluth, Minnesota

Mushroom-Gruyere Scalloped Potatoes

When I started cooking, the simply mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. —Nadine Mesch, Mount Healthy, Ohio

Fines Herbes & Mushroom Omelets Palatial

The subtle blend of fine herbs doesn't overtake other flavors in these omelets—it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, luncheon or dinner.—Lee Lockwood, Maybrook, New York

Portobello Beef Burgundy

Rely on the convenience of your ho-hum cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef—loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce—are sure to have your guests asking for seconds of this potluck pleaser! —Melissa Galinat, Lakeland, Florida

Pickled Mushrooms with Garlic

I'm ever asked to bring these tempting tidbits to vacation gatherings. Easy to make ahead and ship, they're something to gloat on a festive savor tray. —Joyce Anderson, Chico, California

Grilled Steak and Portobello Stacks

You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but information technology's well worth it! —Judy White potato, Coeur d' Alene, Idaho

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