After simulated gastrointestinal digestion, vegan soups rich in mushrooms and vegetables retained measurable brain-related and antioxidant activity, with anticholinesterase inhibition remaining active even after gastric and intestinal phases. Antioxidant capacity dropped during stomach digestion but rebounded during intestinal digestion, while anti-inflammatory effects stayed detectable across all stages. The takeaway is that how foods are cooked, combined, and digested meaningfully changes what the body actually gets from mushroom-rich meals, not just what looks good on a label.