Make your own extracts

Two ways to make a mushroom tincture at home. Both are for culinary use, and both are hands-on: you make it yourself.

Dual extraction (alcohol and water)

A tincture that uses both alcohol and water. You extract with vodka or grain alcohol (40% ABV minimum) over several weeks, simmer the same mushrooms in water, and combine the two while keeping at least 25% alcohol so it keeps well.

What you need

• Dried mushroom powder of your choosing
• Vodka or grain alcohol, 40% ABV minimum
• Water
• Clean jars and a strainer
• Dark storage bottles

Step 1: alcohol extraction

1. Place your dried mushrooms in a clean jar.
2. Cover fully with vodka or grain alcohol (40% ABV minimum).
3. Leave it for about 12 weeks, shaking occasionally. Softer species such as lion's mane can be left for 4 to 6 weeks; dense or woody ones are better left the full 12.
4. Strain the liquid and keep the alcohol extract aside.

Step 2: water extraction

1. Put the same mushroom solids in a saucepan.
2. Add enough water to cover them.
3. Simmer gently for about 3 hours. Avoid boiling.
4. Strain and collect the water extract.

Step 3: combine and store

1. Combine the alcohol and water extracts.
2. Check the final mixture holds at least 25% alcohol so it keeps well.
3. Store in dark glass bottles, away from direct sunlight, at cool room temperature.

Tips

• Keep bottles tightly sealed.
• Label with the date. Tinctures are best used within 12 to 18 months.
• If you fall below 25% alcohol after combining, add a little alcohol.

Glycerine infusion

A smooth, sweet, aromatic tincture for cooking and cocktails, made from dried mushroom powder and optional herbs. Keep the water to 10% or less so it keeps well.

What you need

• Dried mushrooms, finely powdered
• Vegetable glycerine
• Optional herbs or botanicals for flavour
• Distilled water (10% or less of the total mixture)
• Clean jar and strainer
• Dark storage bottle

Steps

1. Mix the powdered mushrooms with a small amount of distilled water (10% or less of the total weight).
2. Add vegetable glycerine and stir thoroughly. Add optional herbs for flavour.
3. Seal the jar and keep it at room temperature, out of direct sunlight, for 3 to 6 weeks, shaking now and then.
4. Strain through fine mesh or cheesecloth, then pour into a dark glass bottle.
5. Store cool and dark with the lid tight. Shelf life is typically 6 to 12 months if the water is 10% or less.

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