Chaga Mushroom
Chaga (Inonotus obliquus) has been used for centuries in traditional medicine across Asia, Russia, Scandinavia and here in Québec. Growing abundantly on our birch trees, this wild fungus is a natural ally for wellness. Rich in antioxidants, B vitamins, beta-glucans, and minerals, chaga is prized for its immune-boosting and anti-inflammatory properties. This earthy decoction is easy to prepare and can become a comforting daily ritual. Feel free to personalize each cup with your favorite flavors.
How to use Chaga?
Preparation time: 5 minutes
Extraction time: 24 to 72 hours (if using chunks) or 15 to 1 hour (if using powder)
Servings: About 10 cups
Ingredients
We recommend a ration of around 1g of chaga for 25ml of water.
Optional flavors (to add to each cup):
- 1 tsp Honey
- A slice of lemon
- A pinch of cinnamon or fresh ginger
Preparation
Method 1 – The Slow Cooker
1. Place the chaga and water in a slow cooker (crockpot).
2. Set it to the lowest setting. Let it gently steep until the extraction is complete.
Method 2 – The Simmer-All-Day Stovetop
1. Drop the chaga into the water. Bring to a boil, then lower the heat to a bare simmer.
2. Let steep gently, adding more water as needed to keep them covered.
You'll get a rich, earthy brew. It will be ready to enjoy or to strain and chill.
Strain and enjoy
Use a fine mesh strainer or cheesecloth to filter the liquid.
Store the decoction in the fridge and heat only what you need.
Reuse and repeat
Once strained, the same chaga can be reused 4 to 5 times, or until the water no longer turns a deep brown.
Serving suggestion
Drink 3–4 cups daily for sustained benefits. You can enjoy it warm or cold. Add honey, lemon, or spices to taste.
Storage tip: Chaga decoction keeps for 2 weeks in the fridge if stored in a sealed container.
For more recipes (cookies, cakes, meals, etc.) using chaga (in French)
Ressources:
Chaga : en vrai (2017) by Roger Larivière
The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms & Lichens of North America (2011) by Robert Rogers
Le chaga, ou l’or des forêts (2025) by Martin-Pierre Tremblay from Caribou magazine.
