First it was banana bread, then every other loaf of bread that you could name under the sun. Your hunger for the mastery of new cooking and baking skills transformed into meticulously re-watching all of ‘Chefs Table’ and now you’re itching to try on something more adventurous. So, here you are, on a shroom blog titled ‘Shroom Recipes for your Quarantine Test Kitchen’, and we’re going to take a guess that you’re curious about where to take your culinary adventures next (featuring magic mushrooms).
Here’s a quick guide on culinary expeditions with psilocybin and a few recipes that won’t compromise the potency of your shrooms.
Mind Your Dose
Come to your prep station with a good understanding of what dosage is right for you and your dining companions. The last thing you want after snacking on some delicious shroom pesto is to find yourself tripping beyond your comfort level. Keep your dosage low, remember you can always add/take more later.
Make it Easy On Your Stomach
It’s no news that ingesting magic mushrooms can onset some nausea. Cook with ingredients like ginger and mint or keep a cup of ginger or mint nearby to consume with your meal. Making a smoothie? Up on the bananas, as they’ll offer a healthy dose of potassium that will keep your stomach happy.
Now Onto the Recipes
Magic Mushroom Pesto
- Sabinas Children Mushrooms
- 2 cups fresh herbs to taste (parsley, basil, coriander, etc.)
- 1 cup Parmesan cheese (vegan sub: nutritional yeast)
- ½ cup chopped walnuts or pine nuts
- 2 garlic cloves
- ½ cup extra virgin olive oil
- 1 tbsp. lemon juice
- Pita bread, carrot sticks, tortilla chips, etc. for dipping
- Himalayan pink salt (or regular) to taste
- Fresh ground black pepper to taste
- Blend all ingredients and process until just a little chunky.
- You’re all set! Place your shroom pesto into a bowl and happy snacking!
- Penis Envy Mushrooms
- ¾ cup rice
- 1 ½ cup stock
- ½ tablespoon garlic
- ½ small red onion
- ½ cup grated Parmigiano Reggiano cheese
- ½ cup fresh chopped basil
- pinch of black pepper
- pinch of tarragon
- pinch of salt
- ⅛ cup tomato paste
- Warm ½ cup of stock until lukewarm and steep shrooms in it for 30 minutes. Take magic mushrooms out of the stock and put it aside. Over medium heat, mix the rice with psilocybin-infused stock and the rest of the regular stock. Stir regularly for about 30 minutes until mixture becomes thick and creamy.
- In a skillet, sauté garlic, red onion, basil, black pepper, tarragon, salt, and tomato paste over low heat for about 5 minutes. Add tomato paste mixture to rice and stock mixture. Add shrooms and grated cheese. Garnish with fresh basil if you like.
Magic Mushroom Energy Balls
- Golden Teacher Mushrooms
- 150g quality chocolate with high (80%+) cocoa content
- Extra ingredients: dried fruit pieces, crushed nuts, marshmallows, cornflakes etc
- 100g organic, cold-pressed coconut coil
- Chop shrooms into tiny pieces
- Chop up extra ingredients and mix in a bowl with the magic mushrooms
- Fill a saucepan partially with water and fitting a heat-safe bowl on top. Melt your coconut oil in the bowl as the water simmers below. Don’t let it boil.
- Gently stir in the chocolate until it’s completely melted and your mix is smooth.
- Wait for the mix to cool, then stir in shrooms and other ingredients. Keep stirring so that everything is evenly distributed in the mix.
- As soon as the mix starts to become solid, shape it into bite-sized balls. Place your energy balls on a tray covered with non-stick paper.
- Place in the fridge for several hours.
Don’t feel like spending time in the kitchen? Seremoni and Dreamland have some great chocolate bars where someone’s already done the work, or you if you’d prefer a non-chocolate option, Room 920 has an assortment of jellies that you can enjoy.
Time to Put On That Apron
There are plenty of fun ways to incorporate magic mushroom into your recipes that go beyond what we’ve shown you here. Start with a low dose, get out your favourite cookbook or lead with instinct, and you’ll be well on your way to a psychedelic culinary adventure.