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This Caffeine Alternative Offers Surprising Health Benefits

Mushroom coffee is gaining ground as a substitute for the morning caffeine fix.

While drinking mushrooms might not sound like the most appealing thing in the world, the trend has attracted attention for its array of health benefits and added energy boost.

Mushroom coffee proponents have said it promotes better sleep — plus provides more energy, improves focus, boosts the immune system and reduces inflammation, according to a Harvard Health publication.

Some mushroom coffee makers also claim the drink can boost mood and gut health.

Most mushroom coffees do include caffeine but contain about half the amount of a regular cup of coffee.

The brew is typically made with medicinal mushrooms, including common varieties such as chaga, lion's mane, reishi, cordyceps, king trumpet and turkey tail, Harvard Health noted. 

According to Harvard Health, the mushroom coffee trend promotes better sleep, more energy, improves focus, boosts the immune system and reduces inflammation. Natalia Klenova – stock.Adobe.Com

These are considered adaptogens as part of the "adaptogenic mushroom coffee" infusion that's meant to provide health benefits.

In a video posted to Instagram over the weekend, Fox News co-anchor Dana Perino of "America's Newsroom" and "The Five" shared her love of mushroom coffee with "Fox & Friends" co-hosts Rachel Campos-Duffy and Charlie Hurt.

"I'm a big proponent and I love amazing coffee," Perino said as her colleagues took a sip.

Fox News co-anchor Dana Perino (R) shared her love of mushroom coffee with "Fox & Friends" co-host Rachel Campos-Duffy. Dana Perino/Instagram

"It's like mushroom soup," Hurt reacted with disapproval.

"You've just ruined it for me," Campos-Duffy responded. "I was about to say 'great.'"

Perino rated her mushroom coffee a 10 out of 10 — while Campos-Duffy gave it a four and Hurt gave it a one.

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"Ask Martha McCallum, she likes it, too," said Perino. 

"It kind of does grow on you," Campos-Duffy said.

In a conversation with Fox News Digital, Perino detailed how she started drinking mushroom coffee about a year ago to replace English breakfast tea that she used to drink with honey.

"I don't like how coffee tastes, but I love the scent of it brewing," she said. 

Perino said she started drinking mushroom coffee to replace English breakfast tea. Contentdealer – stock.Adobe.Com

"I've cut out most sugar – and so I tried the Amazing Coffee brand. I used to use the collagen creamer when it was not sweetened, but they've changed that, so now I just include it with a splash of almond milk."

Perino said her mushroom coffee mix gives her a bit of "get-up-and-go" energy in the morning.

"Let the record show that, after the video, Charlie said the taste had grown on him," she added.

Nutritionists also back the benefits of mushroom coffee.

According to Perino, the drink gives her "get-up-and-go" energy in the morning. Gulsina – stock.Adobe.Com

Los Angeles-based registered dietitian nutritionist Ilana Muhlstein told Fox News Digital that many of these mushrooms are grown in "cold, harsh climates."

Chaga mushrooms that are grown in Siberia or northern Canada must survive in 40-degree Fahrenheit conditions, she said.

The intense cold forces the mushroom to produce more antioxidants for protection, the nutritionist stated.

"This not only increases the nutrient density of the mushroom, but it takes on a powerful sense of adaptability," she said. 

"The reason it can be helpful to consume adaptogen mushrooms is that you are getting more powerful antioxidants in your system and perhaps a heightened ability to adapt to stressors in your life as well."

Registered dietitian nutritionist Ilana Muhlstein says the mushrooms produce more antioxidants for protection due to being grown in "cold, harsh climates." TATIANA Z – stock.Adobe.Com

For people who drink coffee every day or are chronically stressed, Muhlstein suggested that adding a mushroom complex can be "greatly beneficial."

"Even if it's just a placebo effect, which works for me," she said. 

"When I consume adaptogens, I try to envision myself taking on their powerful survival skills and ability to handle challenges."

Recent studies have proven the immune-boosting and metabolism-regulating properties of medicinal mushrooms, according to Harvard Health.

The mushrooms' high antioxidant levels can also help slow down the aging process, though there has been no clinical research conducted on the impact of mushroom coffee.

Mushroom Mania: China's Yalexian Taps Rising Demand For Natural And Umami To Boost Exports

Yalexian believes that its greatest advantage lies in the fact that all of its mushrooms are wild-grown, as this greatly enhances the natural factor of its products.

"The fact is that more and more consumers today are looking for healthier products, and tend to correlate healthy items with being natural as well, whereas 'natural' is often correlated with being 'wild', so we tick all the boxes," Yalexian Managing Director Ji Changlian told FoodNavigator-Asia at the recent Food Ingredients China (FIC) 2025 event in Shanghai.

"As such, we have been able to actually see our market and sales being quite naturally driven by consumer demand in China, as mushroom-based soups are quite a traditional and common dish here – this can clearly be seen with one of our biggest partners Haidilao presenting a clear mushroom-based soup as one of its most basic soup options.

"We sell mushrooms as a soup ingredient as well as mushroom powders as a flavouring ingredient, both B2B such as with Haidilao and B2C such as with our best-selling ready-to-heat (RTH) Matsutake-Chicken soup which contains a mix of mushrooms including the Matsutake mushroom which is prized for a spicy-aromatic flavour.

"Overall we have found that Matsutake mushrooms, Morel mushrooms, porcini mushrooms and truffles are the most popular variants in our portfolio, with the latter two being especially popular in markets like Europe and the United States.

Despite being aware of the massive potential in these markets, Yalexian has yet to officially start exporting here due to existing challenges such as the need to have a factory that is close enough to ensure high quality is maintained.

"We currently already export to Cambodia, Laos and Thailand, and just obtained approval in 2024 to start selling to Australia and New Zealand," he added.

"There is also a lot of potential here as consumers highly prize natural products and are both willing and able economically to pay extra for that.

"So for the coming few years, we are looking to focus strongly on New Zealand especially as a major target to expand sales."

In addition to powders and packaged RTH products, the firm also produces a unique Matsutake mushroom paste which can be used to make a wide variety of items.

"Apart from the regular items associated with mushrooms such as dumplings and sauces, this paste can actually also be used as an ingredient to make items like ice creams, cakes and desserts," he added.

"This is because the mushrooms on their own do have that desirable umami taste but this does not necessarily translate to saltiness unless salt is added during the processing – on its own, it can be used as an ingredient to increase product nutrition and aroma.

"In terms of nutrition, mushrooms are increasingly being recognised for components such as the antioxidant ergothioneine which is quite unique to it, as well as for its anti-cancer properties, [which have been detailed in studies from many countries from Japan to America]."

Universal fungi

Despite these potentially huge benefits, fungi in general tend to be associated with food poisoning fears in some markets due to some mushroom species indeed being poisonous, hence Yalexian's top priority is to achieve all the necessary food safety certifications in order to ensure smooth market expansion.

"We know that mushrooms have all of this great potential, and in order to really unlock it we need to ensure and guarantee the safety of our products to all consumers everywhere, so the first priority is of course food safety," he said.

"We also intend to build multiple facilities across the globe, not just in China, so food safety is even more essential here – this is the first step, and then we also need to look making our mushroom products more international in order to resonate with more consumers worldwide.

"Moving forward the next area of development will likely be in functional foods, where there is a lot of possibility to look at exploring the beneficial compounds of mushrooms more in-depth."

Recipes: 3 Delicious Dishes You Can Make With Mushrooms

Highly prized for their versatility, mushrooms' flavor profiles range from woodsy to nutty,  musty to mild. They are loaded with umami, that quality described as the fifth taste that has the savory flavor of meat or broth. In addition to their deliciousness, many contend that they boost gut health and pack anti-inflammatory properties.

Don't be intimidated by them. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.

These are many varieties, but to make it easy, the following recipes showcase easy-to-find mushrooms: white button mushrooms, cremini mushrooms (immature portobello mushrooms), and "baby bellas" (a label used to describe more mature cremini that are bigger than standard cremini but not as big as portobellos. However, if your source has shitake mushrooms, they are delicious tossed into the mix in for soup or the roasted mushrooms (be sure to remove the shiitake stem before using).

This Cream of Mushroom Soup with Green Onions has an earthy taste and only 60 calories per serving. (Photo by Cathy Thomas) Cream of Mushroom Soup with Green Onions

I love this quick-to-make low-calorie Cream of Mushroom Soup with Green Onions. Each serving is only 60 calories. The dark brown caps of cremini mushrooms add a delightful earthiness to the pureed soup. The concoction is frothy like a cappuccino, especially if you use a handheld immersion blender to puree the mix.

Yield: 6 servings

INGREDIENTS

6 to 8 green onions, trimmed, divided use

Olive oil cooking spray

14 ounces sliced cremini mushrooms (about 3 cups)

2 medium-sized garlic cloves, minced

Coarse salt (kosher or sea) and freshly ground pepper to taste

2 cups fat free, low sodium chicken or vegetable broth

1 (12-ounce) can fat free evaporated milk

DIRECTIONS

1. Cut green onions into 1/4-inch thick slices. Make two piles: one with the white and light green slices, the other with the dark green stalks. Use enough onions to make about 1/2 cup of white and light green slices.

2. Spray a 4-quart pan or Dutch oven liberally with cooking spray and place on medium-high heat. Add white and light green slices of green onion, mushrooms and garlic. Cook until mushrooms are tender-crisp and start to release liquid, about 5 minutes, stirring occasionally. Season with salt and pepper.

3. Add broth and evaporated milk. Cover and bring to boil; reduce heat to medium-low and gently simmer until mushrooms are tender, about 10 minutes. Remove from heat.

4. I prefer pureeing with an immersion blender — it makes it frothier. If you don't have one, work in 3 batches, pureeing the soup in a blender (use caution and hold down lid with potholder), or use a food processor. Ladle soup into bowls and grind a little pepper on each serving. Top with several slices of dark green onion stalks.

Source: "50 Best Plants on the Planet" by Cathy Thomas (Chronicle)

Roasted Mushrooms Gremolata Style are shown served over a bed of farro accompanied by cherry tomatoes. (Photo by Cathy Thomas) Roasted Mushrooms Gremolata Style

Roasting mushrooms brings out their delicious earthiness. The high-heat method creates a caramelized, well-browned surface that adds a degree of subtle sweetness. I like to use cremini mushrooms, small portobello mushrooms that look like common mushrooms with dark brown caps. A larger, more mature version is often labeled in the supermarket as "baby bellas" or "portobellini." They are scrumptious for roasting, too.

Once out of the oven, toss them with a gremolata, an Italian seasoning that includes minced citrus zest, chopped garlic and fresh herbs (most often parsley). They make a delicious side dish. Or for the main event, I like to serve them tumbled over a bed of cooked farro. Or use them as an omelet filling along with some crumbled goat cheese.

Yield: 4 servings

INGREDIENTS

1 1/2 pounds mixed mushrooms, or cremini or baby bellas

Extra-virgin olive oil

4 cloves garlic (2 smashed and peeled, 2 chopped)

Salt and freshly ground black pepper to taste

Grated zest and juice of 1/2 lemon

2 tablespoons dried (plain or seasoned) bread crumbs

1 tablespoon capers, rinsed, drained, chopped

2 to 3 tablespoons chopped Italian parsley

DIRECTIONS

1. Preheat oven to 400 degrees. To remove bits of debris, brush mushrooms with a wet paper towel or kitchen towel. Trim bottoms of stems if they look discolored. Cut mushrooms so they are all about the same size; this may require cutting larger mushrooms in half or quarters.

2. Place mushrooms and smashed garlic in bowl. Add enough oil to lightly coat and salt and pepper. Toss, massaging in oil to coat. Place in single layer on rimmed baking sheet. Roast in preheated oven until browned and crisp around the edges. Roasting time will vary depending on the moisture in the mushrooms, between 15 and 28 minutes.

3. Toss mushrooms and roasted garlic with chopped garlic, zest, juice, breadcrumbs, capers and parsley. Taste and adjust seasoning as needed.

Source: Adapted from "Six Seasons: A New Way with Vegetables" by Joshua McFadden (Artisan)

Rigatoni with Quick Mushroom Bolognese is a vegetarian dish that carnivores will enjoy. (Courtesy of America's Test Kitchen) Rigatoni with Quick Mushroom Bolognese

The chefs at America's Test Kitchen verify that cremini mushrooms pulsed to small bits in a food processor, do an excellent job of mimicking meat. In their new book "Mostly Meatless" they show off the tasty fungi in a quick-to-make Mushroom Bolognese used to nap rigatoni. Grated Pecorino Romano cheese brings an alluring savory oomph to the dish. Vegetarians and carnivores will both enjoy this tasty dish.

Yield: 4 to 6 servings

INGREDIENTS

1 tablespoon salt

1 pound rigatoni

1/4 teaspoon salt, plus salt for cooking pasta, divided use

1 pound cremini mushrooms, trimmed, quartered

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 carrot, peeled, finely chopped

1/4 cup tomato paste

3 garlic cloves, minced

1/4 cup dry white wine

1/4 cup grated Pecorino Romano cheese, plus extra for serving

DIRECTIONS

1. Bring 4 quarts of water to a boil in a Dutch oven. Add 1 tablespoon salt and the pasta; cook stirring occasionally, until al dente. Reserve 1 cup of cooking water, then drain pasta and return to pot.

2. Meanwhile, pulse the mushrooms on and off in a food processor until finely chopped, about 10 pulses. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Add mushrooms, onion, carrot, and 1/4 teaspoon salt; cook until mushrooms appear dry and begin to stick to the bottom of skillet, about 14 minutes.

3. Stir in tomato paste and garlic; cook about 1 minute. Stir in wine, scraping up any browned bits, and cook until evaporated, about 2 minutes. Stir in reserved cooking water and bring to a boil. Add sauce and Pecorino to pasta in pot and stir to combine. Serve with extra Pecorino.

Source: "Mostly Meatless" from America's Test Kitchen

Originally Published: April 14, 2025 at 9:58 AM PDT

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