Infused with the herbal goodness of Reishi, the richness of Cacao, and the aromatic touch of truffles, this savory treat is a unique twist on a classic. Infused with adaptogenic goodness in every bite, these shortbread are a delicious way to enhance any snack plate or meal.


1 cup all purpose flour

2 tablespoons Anima Mundi Reishi powder

2 tablespoons Cacao 

1 teaspoon kosher salt

1 cup shredded parmesan cheese

1 egg yolk

1/2 cup (1 stick) unsalted butter, at room temperature 

1 truffle, microplane

1 cup mixed mushrooms, sliced thin 

2 tablespoons truffle oil


In a bowl mix flour, cocoa powder, reishi powder, and kosher salt.  Then add parmesan cheese and microplane truffle and mix.  Add butter and 1 egg yolk and then mix until combined together.  

Roll out between two sheets of parchment paper and stamp out with a round 3” biscuit cutter.  Brush with truffle oil and then decorate the different mushroom slices.  Press with a rolling pin and then put in the freezer for 1-4 hours.  

Preheat the oven to 360 and arrange the savory biscuits on a parchment lined baking sheet.

Bake for 13 minutes or until golden brown around the edges.  Let cool and enjoy.

1:1 gluten free baking flour in same amount substitute would work perfectly !
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