There's nothing like a true, from scratch, homemade sauce. We make big batches and keep them frozen in serving sizes for quick, easy dinners. Because sauces tend to be hearty and savory, it’s a perfect canvas to add mushroom powders! Plus, it’s an easy way to upgrade the superfood benefits of your meals.
![](https://cdn.shopify.com/s/files/1/0080/4251/2480/files/Mushroom-Marinara.jpg)
HOMEMADE REISHI MARINARA SAUCE
Ingredients
- 1 can organic crushed tomatoes
- 4 tbsp organic tomato paste
- 2 tsbp olive oil
- 1.5 tbsp organic italian seasoning (basil, oregano, thyme)
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tbsp Om REISHI powder Salt and Pepper to taste
Instructions
In a deep pan, heat olive oil over medium heat and add organic Italian seasoning. Allow to simmer for 1 minute or until aromatic. Add minced garlic and saute for one more minute, being careful not to burn the garlic. Add full can of organic crushed tomatoes and 4 tbsp of tomato paste and mix well, bring to a boil and reduce to a simmer immediately. Add salt, pepper and REISHI powder. Cover and simmer for 1 hour, stirring occasionally, tasting and adding salt as needed. Remove from heat and let sit for 5 minutes before serving.![](https://cdn.shopify.com/s/files/1/0080/4251/2480/files/Mushroom-Pesto.jpg)
CHAGA PESTO SAUCE
This pesto sauce is best when it’s tossed with gnocchi and topped with grated parmesan or nutritional yeast if you’re looking for a vegan option!
Ingredients
- 3 cups fresh basil leaves (no stems)
- 3 tablespoons pine nuts
- 3 large cloves garlic
- 3/4 cup extra-virgin olive oil OR avocado oil
- 3/4 cup freshly grated parmesan cheese
- 1 tbsp Om CHAGA powder
Instructions
Combine basil leaves, CHAGA powder, pine nuts and garlic in a food processor and process until very finely minced. With the food processor running, slowly drizzle in the oil and process until the mixture is smooth.![](https://cdn.shopify.com/s/files/1/0080/4251/2480/files/Mushroom-Sauce.jpg)
SAUTEED CORDYCEPS MUSHROOM SAUCE
What better sauce to add mushroom superfood powders to than to a mushroom sauce! We love to add CORDYCEPS to this one and serve it over protein or rice.
Ingredients
- 3/4 cup extra virgin olive oil or avocado oil
- 1 cup of fresh, sliced mushrooms
- 1 tablespoon Om Cordyceps Powder
- 3 large cloves of crushed garlic
- 1/2 cup vegetable broth
- 1/4 cup dry white wine
- 1 cup heavy cream or coconut cream
- 1/2 cup grated parmesan
- Salt and pepper to taste
Instructions
Heat oil in a skillet over medium-high heat. Sauté mushrooms in the skillet until golden brown. Once browned, add Cordyceps powder and garlic. Cook for 1 minute – be careful not to burn the garlic! Add white wine and scrape the bottom of the skillet with a wooden spoon until the alcohol has evaporated – about 2 minutes. Add broth, cream, and parmesan. Stir, then lower heat to a slow simmer. Stir occasionally as it simmers. Add salt and pepper to taste. Once slightly thickened, remove from stove and serve over your favorite pasta!