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List of tested, tried, and true RECIPES below.

If you have a recipe (photo optional) you'd like to share, please send it to

  1. Chaga Mushroom Tea
  2. Shagbark Hickory Cookies
  3. Shagbark Hickory Brussel Sprouts with Cranberries and Pecans
  4. Shagbark Hickory Baked or Grilled Glazed Salmon
  5. Pickled Wild Ramps (Leeks)

1.  Chaga Mushroom Tea

If you are able to access

we highly recommend your searching there how to make/brew Chaga Mushroom tea; 

you will find informative videos and several brewing methods…by the cup, on the stove, with a crock name only a few.  To determine which process steeps the tea to your liking and preference, experiment with it and try several brewing methods.

How We Brew Chaga Mushroom Tea

We prefer a crockpot method, brewing about 4 ounces (1/3 cup to 1/2 cup) of Chaga Mushroom powder in a gallon of water in a large 6-to-8-quart covered crockpot set to low for at least 12 hours; 

the resulting color is dark and rich and the flavor is strong. 

 Once cooled, we strain it, removing the larger pieces and leaving the sediment, and bottle it.

Although many drink Chaga mushroom tea all by itself, I prefer mixing a full shot glass of it into my morning cup of black coffee. Cream and natural sweetener may be added; it’s totally up to you. Enjoy!


Mushrooms and dietary supplements come in a variety of forms and are a topic of great public interest. Whether you are in a store or market, using the internet, or talking to people you know, you may hear claims about their health benefits.  We forage, process, and sell mushrooms and other dietary supplements found in the fields and woodlands of Vermont and New England for people who do not know how or where to get them.  We do not profess they are medicinal (although they are advertised worldwide as such), and we do not dispense medical advice.

These locally-harvested products are not intended to diagnose, treat, cure, or prevent any disease or health condition. You should consult a licensed healthcare professional before starting any dietary supplement especially if you have any preexisting medical conditions or concerns.

This statement has not been evaluated by the Food and Drug Administration.

2.  Shagbark Hickory Cookies

Contribu​ted by Lana Reed

1 cup butter (softened)

1 cup brown sugar (packed)

1 cup Shagbark Hickory Syrup

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/3 cup granulated sugar in a separate bowl for decoration

Preheat oven to 350◦ F.  If you wish, grease cookie sheet or spray with non-stick cooking spray (I don't, and I have NO problem removing baked cookies from my sheets).

1.  In a large mixing bowl, cream together butter and brown sugar.

2.  To that mixture, add Shagbark Hickory Syrup, egg, and vanilla.  Mix until well blended.

3.  In a separate mixing bowl, sift together flour, baking soda, and salt.

4.  Add flour mixture slowly to the wet mixture until well blended.

5.  Optional: add a cup of your favorite nuts or chocolate chips.

6.  Shape dough into 1-inch balls (what works best for me is to use a small, slightly-overfilled cookie scoop that 

     holds 1 tablespoon of dough) and roll in granulated sugar bowl.

7.  Place on cookie sheets about 2 inches apart. Press dough balls with a fork until slightly flattened.

8.  Bake 10-12 minutes.  Remove to wire racks to cool completely. Makes about 40-50 cookies.

3.  Shagbark Hickory Brussel Sprouts with Cranberries and Pecans

Contributed by Stafford Reed

2 cups fresh Brussel Sprouts, pared

¾ cup Shagbark Hickory Syrup (crystalized is good)

1 tsp Curry

1/8 tsp Cinnamon

Cracked Pepper and Sea Salt (to taste)

½ cup Pecans

¼ cup dried cranberries, cherries, or pomegranate

1 cup cooked beets (optional)

Preheat oven to 375◦. Grease baking dish/pie plate and put into it the Brussel Sprouts.

Mix together all remaining ingredients and pour over the Brussel Sprouts.

Bake for about 40 minutes or until Brussel Sprouts are soft.

I had some left over cooked beets, so, I added them to the surface of the Brussel Sprout mix near the end of baking just to rewarm them – it added so much flavor and color to the dish.


4.  Shagbark Hickory Baked or Grilled Glazed Salmon


  • 1/4 cup Shagbark Hickory Syrup 
  • 2 tablespoons soy sauce 
  • 1 1/2 teaspoons sesame oil 
  • 1 garlic clove, pressed or minced
  • 1 pound salmon (2 pounds salmon-double marinade ingredients)
  • salt and pepper to taste


1.  Stir together all ingredients except salmon.

2.  In a large zip-lock bag, combine salmon with marinade, seal, and toss to combine; remove excess air.  Marinate in the refrigerator at least 45 minutes, flipping bag over halfway through.  

3. Grill or bake.  

If grilling: 

Preheat grill to medium/high heat (350 degrees F).  Remove salmon to a platter, reserving marinade.  Oil the grates.  Grill salmon skin-side-down, flipping once, according to the guide-line chart below.  Continue grilling until salmon is flaky.   

1" thick fillets = 4-5 minutes per side
3/4" thick fillets = 3-4 minutes per side

1/2" thick fillets = 2-3 minutes per side

If baking:

Preheat oven to 400 degrees F.  Remove salmon to a shallow glass baking dish, reserving marinade.  Bake uncovered 20 minutes or until easily flaked with a fork.    

Shagbark Hickory Syrup Glaze

In a small sauce pan, boil down reserved marinade over high heat whisking constantly for 3-4 minutes (or until starting to thicken).  Before serving perfectly-cooked salmon, brush with the shagalicious glaze.  Enjoy!  

5.  Pickled Wild Ramps (Leeks)

Using GPR Craft Products - Shagbark Hickory Syrup and Apple Cider Vinegar


•1 pound wild ramps

•1 cup water

•1 1/4 cups our Apple Cider Vinegar

•4 tablespoons our Shagbark Hickory Syrup

•1 tablespoon kosher or other non-iodized salt

•1 hot red chile pepper sliced in half, chopped, or crushed, fresh or dried

•1/2 teaspoon whole mustard seeds

•1/2 teaspoon whole coriander seeds

•6 - 8 whole black peppercorns

•2 sprigs fresh dill per bottle (optional, but encouraged)

•1 clove diced garlic (optional, but encouraged)


  • Clean the Ramps -

Slice off the string roots at the bottom of the ramps. Wash the ramps well. Slice them a little bit above the point where the white part ends and the green leaves separate out. You're only going to pickle those white parts with a bit of the green attached, but don't throw out the leaves – use them in other recipes.

Brine recipe -

Combine the water, Apple Cider Vinegar, Shagbark Hickory Syrup, and salt in a small saucepan. Add the hot red pepper and spices. Bring to a boil over high heat. Reduce heat to low and simmer for five (5) minutes.

  • Fill the Jars -

Place ramps in clean, sterilized jars with the bulb toward the bottom. Pack the jar tightly to prevent ramps from floating to the surface. Be sure to leave ¼ to ½ inch head space between the ramps and the rim of the jar.

Pour the hot brine over the ramps, covering them completely but still leaving head space. Screw on canning lids.

  • Process in a Boiling Water Bath -

Process the pickled ramps in a boiling water bath for 10 minutes.

Be patient - wait at least a week or longer before sampling. Best eaten chilled. Once opened, store in the refrigerator.

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