Chaga Mushroom Decoction

Chaga Mushroom Decoction

Chaga Mushroom

Chaga (Inonotus obliquus) has been used for centuries in traditional medicine across Asia, Russia, and Scandinavia—and it's right at home here in Québec. Growing abundantly on our birch trees, this wild fungus is a natural ally for wellness. Rich in antioxidants, B vitamins, beta-glucans, and minerals, chaga is prized for its immune-boosting and anti-inflammatory properties. This earthy decoction is easy to prepare and can become a comforting daily ritual. Feel free to personalize each cup with your favorite flavors.

How to use Chaga?

Preparation time: 5 minutes
Extraction time: 24 to 72 hours
Servings: About 10 cups

 

Ingredients

Optional flavors (to add to each cup):

  • 1 tsp Honey
  • A slice of lemon
  • A pinch of cinnamon or fresh ginger

 

Preparation

Method 1 – The Slow Cooker

Place the chaga and water in a slow cooker (crockpot).

Set it to the lowest setting. Let it gently steep for 24 to 72 hours.

Method 2 – The Simmer-All-Day Stovetop

Drop the chaga chunks into 1 liter of water. Bring to a boil, then lower the heat to a bare simmer. Let the nuggets steep gently all day, adding more water as needed to keep them covered.

You'll get a rich, earthy brew by evening — ready to enjoy or to strain and chill.

 

Strain and enjoy

Use a fine mesh strainer or cheesecloth to filter the liquid.
Store the decoction in the fridge and heat only what you need.

Reuse and repeat

Once strained, the same chaga can be reused 4 to 5 times, or until the water no longer turns a deep brown.

 

Serving suggestion

Drink 3–4 cups daily for sustained benefits. You can enjoy it warm or cold. Add honey, lemon, or spices to taste.

Storage tip: Chaga decoction keeps for 2 weeks in the fridge if stored in a sealed container.

Ressources: 

Chaga : en vrai (2017) by Roger Larivière

The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms & Lichens of North America (2011) by Robert Rogers

Le chaga, ou l’or des forêts (2025) by Martin-Pierre Tremblay from Caribou magazine.

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