So here's my experiment with Yeongji mushroom.
Some background--I live in South Korea, and Yeongji mushrooms(reishi in japanese) are popular for tea. It's refreshingly bitter and earthy. Recently we've run out of nugget hops over here, so I decided to give this a try. Dandelions and tettnang were thrown in because I wanted a "foresty" feel to the beer--earthy, smoky, flowery.
I was pretty happy with the wort--if it weren't so cloudy it'd have actually made a really tasty "tea". Sweet with a really, really earthy bitterness. If this turns out, we might have a nice substitute for nugget hops on this side of the world.
Yeongji--Dandelion Smoked Ale
1kg: smoked malt
500g: carapils malt
1 yeongji mushroom: for this part, prepare the yeongji a day or two before. Break the cap into pieces and lightly boil it in a gallon of water for 2 hours (covered pot). Pour the tea and mushroom pieces into a mason jar and put it in the fridge. Remove the mushroom pieces from the tea and put them in the steeping wort. Drink the tea or pour it out.
2.5kg: dme light (although, in retrospect, beerschool may have accidently sent me 2kgs).
28g: cascade hops
1.5 tblsp: irish moss
14g: tettnanger hops
Take a hop/grain bag and place dried dandelion flowers in itroughly two fistfuls of dandelions (two cups?)and place into wort
In the same grain/hop bag as the dandelions, put in the other 14g of tettnanger hops
5 gallon OG: 1.054