The joy of the fresh shroom is often unexplored. We so often dry them, or extract from them, when the simplest and quickest method of consuming your shrooms is to eat them when they’re totally fresh. Dust any substrate off your mushrooms, and you’re ready to go.
This is a version of a classic dish, made funky. The coriander and the garlic work here to cover up any of the taste of the mushrooms, and mixing fresh shrooms into nonpsychedelic mushrooms helps in the taste stakes, too. Some say that garlic stops you from having a bad trip, but of course, this is all hearsay.
The Challenge of Dosing Magic Mushroom Recipes
The most difficult thing about cooking with shrooms? Dosage. (Well, apart from prohibition, that is.) Dosing fresh psilocybin mushrooms can be tricky—there aren’t that many definitive ways to tell how much psilocybin or psilocin is in your samples. Getting an at-home testing kit is the best option for determining the strength of the mushrooms you’re working with.
In this particular recipe, 20 grams of fresh mushrooms (so 10 grams per person) assumes a dose equivalent to one dry gram in each serving. If you wish to have a stronger dish, simply add in more mushrooms—though remember, you can always take more, but you can’t take less.
Magic Mushroom Recipe: Garlic Shrooms with Coriander Pesto
For the mushrooms
- 20g good quality butter
- 1 tsp good quality olive oil
- 180g button or closed cup white mushrooms
- 20g fresh shrooms (this amounts to a dose equivalent to 1 dry gram each, a moderate dose)
- 2 garlic cloves, minced
- 1 tbsp white wine
- a pinch of paprika
For the pesto
- 1 packed cup coriander leaves
- 1 clove garlic
- 1/8 cup pine nuts (or cashews)
- 1/6 cup fresh grated parmesan
- 2-3 tbsp olive oil
- 1 tsp lemon juice
- First make the pesto: bash the garlic, nuts, coriander leaves, and a little salt together in a pestle and mortar until it becomes a green paste.
- Add in the parmesan, olive oil, and lemon juice. Stir well. Adjust to your taste; if you prefer a more cheesy pesto, add more in; if you like the lemon kick, add more of that. If you don’t have a pestle and mortar, throw all ingredients into a food processor instead and process for a few seconds.
- For the mushrooms: Use a large pan to give the mushrooms plenty of room. Quarter or half them, or leave whole if they’re small. Heat the pan without oil or butter, and add in the mushrooms – both the shrooms and the non-psychedelic ones – with a good shake of salt. This will draw out the water, stopping the mushrooms from getting sloppy and helping the outsides crisp.
- Cook, tossing often, for 3-4 minutes.
- Add in the butter and olive oil and melt together, then add in the minced garlic.
- Toss well over medium heat, coating the mushrooms, then add in the white wine.
- When the sauce has reduced, two minutes or so, remove from the heat and add the paprika. Stir through.
- Serve immediately, as they are, or with a slice of toasted sourdough and a ramekin of the pesto.
In recent years, psychedelic decriminalization initiatives have eliminated criminal penalties for possessing psilocybin mushrooms in select cities, counties, and U.S. states. Yet, growing and possessing psilocybin mushrooms remains illegal in many places worldwide. Those found in possession of psilocybin mushrooms risk arrest and other significant consequences, which can impact families, finances, and other important areas of life. As such, it’s essential to familiarize yourself with the laws in your region before engaging with this recipe. We don’t encourage anyone to break the law.