Instructions

• Rinse or dry-brush mushrooms to clean. Pat dry with a towel if washing in water.
• Slice mushrooms into ¼-inch slices. Place on dehydrator racks. Dehydrate at about 100° until mushrooms are no longer spongy, but are not brittle. This will take several hours. Allow to cool.
• If you do not have a dehydrator, you can set your oven to about 150°, but you will achieve best results with a dehydrator. If using an oven, flip mushrooms after an hour, absorb excess liquid with a towel, place in oven an additional hour and allow to fully cool.
• In a high-speed blender grind mushrooms into fine powder. With the handle of a wooden spoon, loosen up mixture; be sure all mushrooms have been ground.
• With the exception of the butter, ghee, or coconut oil, add the remaining ingredients to the blender to combine into a mixture.
• Now you’re ready to brew. Brew 1 cup using the same measurement you would for your particular coffee maker. Taste. This recipe is akin to a dark roast coffee. If too bitter, add additional salt or vanilla seeds. For a sweeter roast add coconut oil, ghee or butter.