Spicy Superfood Cream of Mushroom with Spinach
A savory, spicy cream of mushroom that captures the benefits people chase in mushroom coffee — using real food. Three culinary functional mushrooms you sauté and eat, plus an optional stirred-in adaptogen. Not up for the spice? Leave out the chili powders.
Creator Verified
- 10–15 min
- Prep
- ~25 min active + 2–3 hr slow cook (stovetop: 30–40 min instead)
- Cook
- 22
- Ingredients
- serves 6
- Yield
Ingredients
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Mushrooms
Spice blend
Everything else
Steps
- Heat the olive oil in a skillet over medium-high. Brown the king trumpet mushrooms in batches, 2 minutes per side, pulling each batch off and setting it aside while the next one cooks — that's how they all brown evenly, and these mushrooms are the star of the show. Keep a cup or squirt bottle of water handy to deglaze whenever the pan starts to catch; you'll need it throughout the active cooking.
- Add all the king trumpets back to the pan along with the lion's mane and shiitake, stirring to combine. Cover, reduce heat to medium, and let them sit undisturbed 3–4 minutes so they brown. Stir and cook another 4–5 minutes until golden and their liquid has evaporated, deglazing with splashes of water as needed.
- Add the diced onion, thyme, and garlic; cover and sauté 3 more minutes.
- Add the spice blend and stir constantly to bloom the spices, then mix into the mushrooms and aromatics.
- Turn off the stove and transfer everything to a slow cooker on low — or, for the faster stovetop version, into a soup pot. Stir in the turkey tail extract (optional). Pour in the broth and soy sauce. Slow cooker: cook on low 2–3 hours. Stovetop: simmer over medium heat 30–40 minutes.
- Add the coconut milk, lemon juice, and baby spinach (and the corn flour, if you want it thicker).
- Cook 5–10 more minutes, until the spinach is wilted. Season with salt and pepper, and serve.
Variations
- Stovetop — simmer in a pot over medium heat 30–40 minutes instead of 2–3 hours on low (same 25 min of active cooking first).
Substitutions
- Guajillo and ancho chili → regular chili powder, same amounts
- Not up for the spice? Leave out the chili powders entirely
Rachel's tips
- The corn flour is optional — only if you want a thicker soup.
Equipment
Skillet, slow cooker (or a soup pot for the stovetop version)
Watch the video
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The story
Capturing the benefits people chase in mushroom coffee — using real food. This soup layers three culinary functional mushrooms you sauté and eat (lion's mane, shiitake, king trumpet) with a stirred-in adaptogen (turkey tail mushroom extract).
Why this works: the active compounds in these mushrooms (beta-glucans, triterpenes) are trapped inside tough cell walls. Heat and hot liquid are what pull them out — the exact same process as brewing mushroom coffee. Simmering the soup is the extraction step, so nothing is wasted by cooking. A splash of fat (butter, cream, or coconut milk) also helps your body absorb the fat-soluble compounds.
Recipe by Rachel · From TexMex Mashup on YouTube · Dietary: dairy-free; vegan/vegetarian if using vegetable broth · Contains: soy (soy sauce), coconut