Ganoderma Lucidum {Reishi}

Reishi mushrooms are best used in soups and teas. Given that the have a rather bitter taste, it's best to use them as seasoning rather than a main ingredient.

If you remove the yellow portion of the mushroom and just use the white, the bitterness can be greatly reduced.

 Reishi is staple of Chinese cuisine because it is packed with minerals and trace nutrients that are hard to find in other seasonings. Therefore, when used in this way, it provides the right taste profile that would otherwise require excessive spicing or salting.