Adaptogenic Blueberry Mushroom Pie with Cordyceps, Reishi + Lion's Mane

Forest intelligence meets culinary artistry!

A striking savory pie where woodland richness meets jewel-toned fruit. This recipe layers earthy wild mushrooms with creamy ricotta and a trio of revered adaptogens—Cordyceps, Lion's Mane, and Reishi—nestled inside a blueberry shortcrust pastry. The result is both grounding and elegant: a celebration of flavor, texture, and botanical intelligence. Perfect for brunch gatherings, special dinners, or a nourishing centerpiece that feels entirely unexpected.

Mushrooms have been treasured across cultures for centuries as some of nature’s most mysterious life forms, belonging to a kingdom entirely their own. Lion's Mane has drawn modern interest for its connection to cognitive vitality, while Reishi has long been honored in Eastern herbal traditions as the “mushroom of immortality.” Cordyceps has been prized traditionally for stamina, resilience, and endurance. Paired with antioxidant-rich blueberries and mineral-rich mushrooms, this pie becomes more than a meal, it is nourishment layered with story, beauty, and botanical wonder.

Why These Mushrooms

All of our medicinal mushrooms undergo cell wall steam extraction, ensuring optimal bioavailability and potency. We do not use any additional solvents or extraction mediums in the process. Our powders include both the fruiting body and mycelium, maximizing the full spectrum of beneficial compounds.

Cordyceps: A revered tonic in Traditional Chinese Medicine that has been used to support physical endurance, vitality, and overall resilience.*

Lion's Mane: This mushroom is traditionally valued for its role as a nootropic, supporting cognition, mental clarity, and overall nervous system health.*

Reishi: Often called the “mushroom of longevity,” Reishi has been used for centuries to support a sense of calm, balance, and overall vitality.*

RECIPE

Prep time: 45 minutes
Bake time: 50 minutes
Recipe by: Silvia Bifaro, culinary artist

Ingredients

Crust:

• 1 cup + 2 Tbsp (250g) salted butter, room temperature
• 2 ¾ cups (350g) all-purpose flour
• 1 large egg
• 2–3 Tbsp freeze-dried blueberry powder
• ¼ tsp black pepper

• 4 cups (250g) mixed wild mushrooms, sliced
• ¼ leek, finely sliced
• 2 garlic cloves, minced
• 1 Tbsp extra virgin olive oil
• ½ tsp ground turmeric
• ½ tsp fine salt
• Black pepper, to taste
• 1 tsp Cordyceps powder
• 1 tsp Lion's Mane powder
• 1 tsp Reishi powder
• ¾ cup (170g) ricotta 
• 3 Tbsp full-fat yogurt
• 3 large eggs
• ½ cup (40g) Parmigiano Reggiano, finely grated

• ½ cup (80g ) fresh blueberries
• 1 cup (60g) porcini slices

Instructions

1. Make the crust. Mix butter, flour, blueberry powder and pepper in a stand mixer with the paddle attachment until the mixture resembles coarse crumbs. Add the egg and mix briefly until the dough just comes together—do not overwork. Divide into two thirds / one third and wrap both pieces.
   
   
2. Prepare the filling. Heat the olive oil in a wide pan over medium-high heat. Sauté the leek until soft, 3–5 minutes. Add the garlic, turmeric, salt and pepper, stir for 1 minute. Add the mushrooms and fry until golden and all moisture has evaporated. Set aside to cool completely.
   
   
3. Blend. Transfer the cooled mushroom mixture to a blender. Add the Cordyceps, Lion's Mane, Reishi, ricotta, yoghurt, eggs and Parmigiano. Blend until smooth and creamy. Season with salt and pepper to taste.
   
   
4. Assemble. Preheat the oven to 350°F. Roll the larger dough portion between two sheets of baking paper to 3–4 mm. Line a 24 cm fluted pie tin and trim any overhang. Pour in the filling. Scatter the blueberries and raw porcini slices over the top for texture.
   
   
5. Lattice. Roll the remaining dough into a rectangle and cut into 1.5 cm strips. Weave a lattice over the filling and tuck the ends under the rim. Patch any cracks with spare offcuts.
   
   
6. Rest in the freezer. Place the assembled pie in the freezer for 20 minutes while the oven heats to 350°F.
   
   
7. Bake. Bake on the lower rack for approximately 50 minutes, until the pastry is cooked through and the filling is fully set and firm. If the crust colors too quickly, cover loosely with foil for the final 10–15 minutes.
   
   
8. Serve. The filling is firm straight from the oven. Slice with a sharp, thin-bladed knife.

Shop The Mushrooms

• Cordyceps: energy tonic, stamina, vitality*
• Lion's Mane: nootropic, cognition + memory support, focus tonic*
• Reishi: "mushroom of immortality", emotional balance, stress relief*

Learn more about adaptogenic mushrooms and try more recipes on our blog. 

* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.