Our exploration into mushroom-based wellness began with a captivating visit to the Byron Bay Gourmet Mushroom stall. The vibrant display showcased a stunning array of fresh fungi, from colourful oyster varieties to shiitake and the unique lion’s mane. Our focus was to delve into their intriguing mushroom jerky and medicinal tinctures.
A standout product is their marinated oyster mushroom jerky, a delectable high-protein vegan snack boasting intricate umami flavors derived from a special blend of coconut aminos, maple syrup, and herbs. Watch for their upcoming release of Lion’s Mane jerky, which is expected around Easter.
Beyond their fresh and dried offerings, BGM also produces their own in-house medicinal tinctures. These potent extracts are dual-extracted from whole mushroom fruiting bodies and thoughtfully combined with synergistic herbs to enhance their benefits. Reishi, Lion’s Mane, and Turkey Tail tinctures offer concentrated benefits: Reishi for immunity, stress, and sleep; Lion’s Mane for cognitive function and nerve health; and Turkey Tail for immune support and gut health
A must-try is their Reishi tonic, expertly crafted with Ooray plum, holy Basil, and locally sourced honey from their own hives. This tonic is not only delicious but also competitively priced compared to similar products, offering a unique opportunity to experience the potential wellness benefits of Reishi.
For those curious about culinary This recipe is guaranteed to please even the fussiest eaters who claim they don’t like mushrooms’
Tempura Lion’s mane
Punnet of fresh lion’s mane
1 cup of chickpea flour
1 cup of water
1 egg
Salt and spices to your liking, paprika, black pepper and sumac
Break lion’s mane into bite-sized pieces, Mix the flour, water, spices and egg thoroughly. Dip each piece in the batter, You can deep or shallow fry in ghee or tallow; alternately, you can use an air fryer or bake in the oven.
Zest it up with a drizzle of lemon juice and serve with your desired dipping sauce
