Sustainable Sorcerers is beyond excited to share our forest grown beyond organic Agaricus blazei Murrill (ABM) popularly known as ‘Cogumelo do Sol’ in Brazil, or ‘Himematsutake’ in Japan is highly sought after described as having a sweet, almond-like taste, also prized for its medicinal effects, after now widely cultivated in Japan for its medicinal uses, so it is now considered as one of the most important edible and culinary-medicinal biotechnological species!

Used widely in Chinese medicine to treat many common diseases like atherosclerosis, hepatitis, hyperlipidemia, diabetes, dermatitis and cancer having shown immunomodulatory and antimutagenic properties!

sealed dry

SUPER YUMMY TRADITIONAL BUDDHIST CUISINE RECIPE HERE TO SHARE!!

Ingredients：

1 pcs Indian coconut (around 250g), 40g dried agaricus blazei, 20g dried longans, 100g cashew nuts, 1 pc dried tangerine peel.

Seasonings：A pinch of sea salt.

Steps：

Soak dried tangerine peel for 10 minutes; discard the water.
Soak dried agaricus blazei for 30 minutes; drain and discard the water.
Slice coconut into strips; wash together with dried longans and cashew nut.
fill the pot with 20 bowls of water and bring to a boil; put al ingredients in the pot and boil on high heat for 15 minutes; cook for 45 minutes in medium heat; simmer for another 1.5 hours in low heat.
Turn off heat; season with salt and serve.
Tips:

Add 0.5 tsp cooking oil and tangerine peel before on heat.