Cordyceps mushrooms have been used by athletes to increase endurance and stamina by helping to increase the uptake of oxygen in our blood. But lately, I found its mood-enhancing effects to be even more alluring.They have a mild nutty flavour, with earthiness still coming through. It has a pleasant enough taste and almost a hint of sweetness to it reminiscent of freshly ground flax seeds and if you’re lucky hints of hazelnut. Just like most mushrooms, cordyceps have a savoury umami-quality and a deep earthy-nutty flavour. Since Cordyceps mushroom help with energy production, I would recommend eating that soup during the day and not in the evening.
100g of (Puy) lentils
1 yellow onion
1 tsp of whole cumin
1 tsp of marmite
2 tbsp extra virgin olive oil or hazelnut oil
1 tbsp wine vinegar
3 tbsp chopped parsley
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.View product
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