Preheat the oven to 400 degrees Fahrenheit. Coat olive oil on beef bone marrow and place the bones into a shallow roasting pan. Roast in the oven for about 45 minutes, turning the bones halfway through the cooking process until nicely browned. You want to hear the bones sizzle. If the bones begin to char, turn the heat down. You want them to be brown, not burnt. When the bones are nicely browned, place them into your stockpot.
Cover the beef bones with water. Scrape all of the bits from the roasting pan into the water. Add Birch Boys Reishi strips to the pot followed by the garlic, dried thyme, black peppercorns, onion and celery. Cover the pot and bring to a rolling boil. Allow the Reishi strips to boil for a full 20 minutes. After 20 minutes, we advise removing the Reishi strips in order to prevent the broth from becoming too bitter. The hot we Reishi slices can then be air dried and immediately placed into a plastic bag to store in the freezer for re-use.
Reduce heat and allow the stock simmer covered for about 3 hours, or until it becomes bronze-colored. Once you see that beautiful color, strain everything out of the pot. Add pink sea salt to taste.
Serve it, ancient city style! This DELICIOUS Reishi Mushroom bone broth can be used in soups, smoothies, gravies, or simply as something rich to sip on during the day! Enjoy warm or chilled, and feel free to mix it up. Leave a comment if you have any thoughts, ideas, or plans to try this recipe yourself! What would you like to see next?