Undoubtedly the simplest way of consuming shrooms is eating them whole. However, the tasty and creative recipes you can cook up with shrooms makes the overall dosing experience much more enjoyable. Eating psilocybin-infused chocolate or drinking a shroom smoothie is easier than choking down a bag of cracker-dry shrooms. Even in the simplest of recipes like these, the bitter, unpleasant taste of the mushrooms is masked effectively. In more involved recipes like risotto, the shrooms can even be brought out flavorfully. 

Cooking shrooms also breaks down the raw mushroom material–the indigestible chitinous cell walls–making it easier on the stomach. This is especially true when working with extraction-based methods, like a simple psilocybin alcohol extraction.

COOKING EFFECTS ON POTENCY 

Whether high temperatures degrade the active compounds in psilocybin mushrooms is a contentious question among psychonauts. Since there hasn’t been extensive research to shed light on the matter, the evidence is anecdotal. 

However, a recent study published in October of this year may have begun to crack the question. In one part of this study, the researchers heated 5 samples of dried P. cubensis mushroom powder for 30 minutes at six temperatures (between 25-150°C). They then analyzed the alkaloidal content at the thirty-minute mark and found the biggest potency drop-off (~80%) for psilocybin and the other alkaloids between 125 and 150°C. Interestingly, the psilocin content increased at higher temperatures due to psilocybin being dephosphorylated from the heat, followed by its rapid oxidation.

Considering the recent findings above, along with the abundance of anecdotal evidence, psilocybin potency seems unaffected by boiling at 100°C. At higher temperatures, the alkaloids’ heat degradation is very likely time-dependent, so the less heat, the better. Other factors such as the pH, moisture content, and amount of exposure to oxygen can all contribute to the potency question as well. In summary, keeping away from long cook times and high temperatures (like roasting) will minimize any losses. Using no-bake recipes can avoid the heat potency degradation problem altogether, so we’ll be sharing some of those in a later section.

When it comes to cooking with shrooms, its recommend like to stick to the same rule as with any type of psilocybin consumption: dose low. You can always take more If you dose low, you can, in theory, present your loved one with a three-course dosed dinner and when you’re good and full, you can retire to your den to trip away delightfully for the rest of the evening.

Basics About Ingesting Psychedelic Mushrooms 

Ingestion Process:

  • Individual consumes mushrooms
  • Onset of effects typically occur about 45-minutes to 1 hour after consumption
  • Peak sensitivity to the effects of the mushroom occurs at about 2-5 hours 
  • Individual comes back down to baseline levels 

Magic Mushrooms Recipes

Shroomy Risotto Recipe

Servings: 4

Ingredients
5 grams dried psychedelic 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

Directions

1. Warm ½ cup of stock until lukewarm and steep psychedelic mushrooms in it for 30 minutes. Remove mushrooms from stock and set 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.

2. 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 psychedelic mushrooms and grated cheese. Garnish with fresh basil and serve hot.

Drinks

Adding magic mushrooms to a drink is the traditional way to overcome gagging, and brewing them as tea is a classic choice. For something, different try brewing them up in spiced Indian Chai. Not only does it taste delicious, but it comes with ginger too. Ground, dried mushrooms can be easily added to smoothies, milkshakes, and juices. The good thing about drinking your shrooms is that they absorb quickly and won’t leave you feeling heavy.

Magic Mushrooms Tea Recipe

  • 2 grams of dried magic mushrooms per cup of tea
  • Water
  • Caffeine/teine free infusion of your choice.
  • Crush the dried magic mushrooms into a fine powder.
  • Put the crushed magic mushrooms with the water in a pot.
  • Cook the mixture slowly during 20 minutes. It’s important not to heat the water till boiling point. It would destroy the psychoactive compounds of the magic mushrooms. The water must be hot but not boiling.
  • Filter the water in order to take the magic mushrooms powder away.
  • Put the caffeine/teine free infusion in the warm water and leave it dissolve for a few time.
  • Take your cup and sit down on your sofa.
  • Take a blanket and cover yourself with it.
  • Drink your warm tea.
  • And enjoy the magic!

Chocolate

Anyone else heard the rumor about chocolate making you trip more? The history of magic mushrooms and chocolate go way back, the Aztecs used cacao alongside mushrooms for their ancient ceremonies. It’s though that pure cacao can indeed enhance the trip. . This is also a great way to prepare microdosing portions, a total double happy!

Chocolate Magic Mushrooms recipe

  • A milk chocolate bar such as Milka
  • A dose of dry magic mushrooms (1.5 grams or less, never more)
  • A silicone cooking mold.
    easy magic mushrooms recipe
  • Steps for this easy magic mushrooms recipe (1 person):
    Take one portion of chocolate (one column of squares and put it in a bowl, then melt it in the microwave. Be vigilant, chocolate can burn in the microwave oven.
  • Grind your dry magic mushrooms and put a dose (1.5g) it in one dinosaur mold.
  • Allow the melted chocolate cool a bit BUT don’t let it become solid again.
  • Pour the melted but cooled chocolate to the mold.
  • Put the mold in the fridge and let it become solid.
  • Eat the chocolate and happy tripping!

Quesadilla

Ingredients:

  • Mushrooms (both psychedelic and otherwise)
  • Flour tortillas
  • Green onion
  • Salsa
  • Sour cream
  • Cheese
  • Chicken or other protein

Directions:

  • Use a saucepan to sauté the vegetables and mushrooms together
  • Add protein and cook thoroughly. Use frozen already-cooked chicken for the fastest cook time.
  • Then, use a separate pan for the tortilla, placing a handful of cheese around the tortilla.
  • Allow the tortilla to crisp up then add the sauté pan of chicken and vegetables. 
  • Fold tortilla and be sure it is cooked on both sides, thoroughly melting the cheese
  • Garnish with sour cream, salsa to dip, and any extra cheese you desire.

Recipes for Mushrooms (Uncooked)

If you’re not excited about losing potency from cooking your psychedelic mushrooms, the best move is to simply add the mushrooms to existing recipes. Although it is perfectly feasible to cook psilocybin mushrooms, it’s much more effective to cleverly add them to finished dishes. Simply grind up the desired dosage of mushrooms and add to any dish, as-is. Below are a few examples of recipes that will greatly reduce the smell and taste of mushrooms:

Blue Juice

  • Add 5-10 grams of fresh mushrooms and 100 grams of ice cubes to a jar, and give it a good shake.
  • Place the jar into the fridge for 24 hours
  • As the ice melts in the fridge, the psilocybin content will be extracted creating a hazy blue colour
  • Strain the resulting blue liquid through a fine sieve and discard (or eat) the mushroom bits.
  • Drink immediately or freeze into blue ice cubes for future use.


Pina Colada Smoothie

Mix the following ingredients at desired ratios into a blender, blend and enjoy:

  • Fresh or dried mushrooms of desired dosage
  • Orange juice
  • Pineapple juice
  • Coconut milk
  • Honey


Fruit Smoothie

Mix the following ingredients into a blender, blend and enjoy:

  • Fresh mushrooms of desired dosage
  • ½ cup of blueberries
  • 1 banana
  • 1 ½ cup of almond milk
  • 1 tablespoon of honey
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