09/26/2026
REISHI MUSHROOM — GROWN IN-HOUSE AT BOISE MUSHROOM COMPANY
Reishi (Ganoderma species) is one of the most recognizable functional mushrooms in the world. With its glossy reddish-brown surface and woody texture, Reishi looks very different from the gourmet mushrooms you might cook for dinner.
And yes—we grow Reishi right here in-house at Boise Mushroom Company.
Because mature Reishi is tough and woody, it generally isn’t sautéed and eaten like Oyster, Shiitake, or Lion’s Mane. Instead, Reishi has a long history of traditional use in teas, decoctions, powders, extracts, and tinctures.
At Boise Mushroom Company, you can find Reishi in several different products:
Reishi Tincture
Our small-batch Reishi tincture is made in-house and offers a convenient way to add Reishi to your mushroom routine.
Dried Reishi
We also offer dried Reishi for customers who prefer traditional preparations or want to make their own teas, decoctions, or extracts.
Daily Five Mushroom Blend Tincture
Reishi is one of the mushrooms in our Daily Five blend, along with Lion’s Mane, Cordyceps, Chaga, and Turkey Tail.
Mushroom Coffee
You can even find Reishi in our in-house mushroom coffee. It combines coffee with a blend of functional mushrooms for an easy way to enjoy mushrooms as part of your morning routine.
Reishi naturally contains fungal compounds such as beta-glucans and triterpenes. Researchers continue to investigate Reishi and the unique chemistry found within this fascinating mushroom.
From growing Reishi to drying it and incorporating it into our small-batch products, we love being involved in the process right here at Boise Mushroom Company.
Stop by the shop and check out our Reishi products, or ask us about the different ways you can use this unique mushroom.
Boise Mushroom Company
Open Tuesday–Saturday, 10 AM–6 PM
Closed Sunday & Monday
Shop online at BoiseMushroom.com
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
