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"Whenever I'm feeling frazzled, I use this broth as a replacement for tea or coffee. Just add ghee or coconut oil and it is so satisfying," says Sasha Pagni, Sakara's resident food alchemist and avid plant-based home cook.

There's a reason why Sakara's expert-level cleanse, Level II: Detox, includes medicinal mushroom broth as the evening nightcap; it's potent healing with every sip. Pagni's rendition of this system-wide healer uses nettle, a mineral-rich leaf as well as shiitake, a mushroom with anti-cancer compounds including lentinan. There's also Kombu and dulse, iodine-rich sea vegetables and immune-balancing ginger and turmeric. She suggests using this as a base for soups, or to heighten flavor while cooking grains like quinoa or brown rice. 


  • 3 cups fresh shiitake
  • 1 cup dried mushroom medley (suggested: the dried mushroom medley usually has shiitake, oysters, and porcini)
  • 2 strips of Kombu 
  • ½ of a lemon + its peel
  • 4-inch piece fresh ginger, peeled and chopped
  • 3 garlic cloves, smashed
  • 6-inch piece of turmeric, peeled and chopped
  • 1 cup of fresh or dried nettle leaves
  • 2 cups dandelion leaves
  • 10 fresh sage leaves (2 tablespoons dried)
  • ½ cup dried dulse
  • 4 tablespoons chickpea miso 
  • ¼ cup apple cider vinegar
  • 2 tablespoons lavender
  • 2 teaspoons Himalayan salt or Celtic salt 
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • A handful of fresh parsley
  • A handful of fresh cilantro


  1. Place all ingredients, except for the parsley and cilantro, in a large pot and cover with water; it should require at least 10-12 cups of water to cover the fresh ingredients. 
  2. Bring the pot to a boil on the stove and add more water if needed.
  3. Once at a boil, cover the pot and turn the heat to low for 3 hours. Make sure to check on the broth and stir occasionally.
  4. After 3 hours, put in the parsley and cilantro and any additional herbs you would like. 
  5. Turn off the heat, cover the pot half-ways with the lid, and let it sit for 1-2 hours. 
  6. Strain out just the mushrooms and set aside. Then using a colander, strain the ingredients, pressing down on the cooked ingredients, leaving the broth in a large bowl. 
  7. Compost the remains of the cooked ingredients, and the mushrooms can be sliced and eaten with the broth. 
  8. Store the remaining broth in tightly sealed jars and place them in the fridge.




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Filed Under: Recipes

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