Grab your sealed jar of dried mushrooms (the ones you set aside the month before) and place them in a small pot.
Measure out double the amount of water that your alcohol extract yielded. So, if you got 1 cup or alcohol extract, measure out 2 cups of water.
Pour the water in the pot with the dried mushrooms. If the water doesn’t fully cover them, add a little more water.
Bring to a simmer.
Continue to simmer, uncovered, for at least two hours. By the end of two hours the liquid should reduce by about half. If it looks like too much is evaporating as you simmer, can add more water.
When the mushrooms have finished simmering, strain them out and measure the amount of liquid you have. It should equal the volume of the strained tincture. If you have too much of the water extraction, add the strained liquid back to your pot and continue to simmer until it matches the volume of the strained tincture.
Allow the decoction (water extraction) to cool completely.
Slowly pour the tincture into the water decoction while mixing with a whisk. It’s important to pour the alcohol extraction into the water extraction and not vice versa because it helps preserve the polysaccharide content.
According to Guido Masé, the final product should be about 35 percent alcohol by volume, which “keeps for years and is convenient to carry and administer.”
Store in a dark amber dropper bottle or a clear glass jar. If using a clear jar I recommend keeping it in a cabinet when you're not using it to protect the constituents from UV light.