Three Savory Sauces You Can Boost with Superfood Mushroom Powders

There’s nothing like a true, from scratch, homemade sauce. We make big batches and keep them frozen in serving sizes for quick, easy dinners. Because sauces tend to be hearty and savory, it’s a perfect canvas to add mushroom powders! Plus, it’s an easy way to upgrade the superfood benefits of your meals.

  

HOMEMADE REISHI MARINARA SAUCE

Ingredients

1 can organic crushed tomatoes
4 tbsp organic tomato paste
2 tsbp olive oil
1.5 tbsp organic italian seasoning (basil, oregano, thyme)
2 garlic cloves, minced
1 tsp red pepper flakes
1 tbsp Om REISHI powder
Salt and Pepper to taste

Instructions

In a deep pan, heat olive oil over medium heat and add organic Italian seasoning. Allow to simmer for 1 minute or until aromatic.
Add minced garlic and saute for one more minute, being careful not to burn the garlic.
Add full can of organic crushed tomatoes and 4 tbsp of tomato paste and mix well, bring to a boil and reduce to a simmer immediately.
Add salt, pepper and REISHI powder.
Cover and simmer for 1 hour, stirring occasionally, tasting and adding salt as needed.
Remove from heat and let sit for 5 minutes before serving.

 

CHAGA PESTO SAUCE

This pesto sauce is best when it’s tossed with gnocchi and topped with grated parmesan or nutritional yeast if you’re looking for a vegan option!

Ingredients

3 cups fresh basil leaves (no stems)
3 tablespoons pine nuts 
3 large cloves garlic
3/4 cup extra-virgin olive oil OR avocado oil
3/4 cup freshly grated parmesan cheese
1 tbsp Om CHAGA powder

Instructions

Combine basil leaves, CHAGA powder, pine nuts and garlic in a food processor and process until very finely minced. With the food processor running, slowly drizzle in the oil and process until the mixture is smooth.

 

SAUTEED CORDYCEPS MUSHROOM SAUCE

What better sauce to add mushroom superfood powders to than to a mushroom sauce! We love to add CORDYCEPS to this one and serve it over protein or rice.

Ingredients

3 cups fresh basil leaves (no stems)
3 tablespoons pine nuts 
3 large cloves garlic
3/4 cup extra-virgin olive oil OR avocado oil
3/4 cup freshly grated parmesan cheese
1 tbsp Om CHAGA powder
½ cup vegetable broth
¼ cup of dry white wine
1 cup heavy cream or coconut cream
1/2 cup parmesan, grated

Instructions

Heat oil and butter in a skillet over medium-high heat. Add mushrooms sauté until golden brown. Once browned, add salt, mushroom powder, and pepper and garlic. Cook for 1 minute – be careful not to burn the garlic! Add white wine and scrape the bottom of the skillet with a wooden spoon until the alcohol has evaporated – about 2 minutes. Add broth, cream, and parmesan. Stir, then lower heat to a slow simmer. Stir occasionally as it simmers. Adding salt and pepper to taste. Once slightly thickened, remove from stove.