mikek420
Well-Known Member
Im a cook and I also love psychedelics. Sometimes they are a bit hard to swallow so here are a few recipes I have tried. It would be cool if some of you guys added your own recipes, one thing to keep in mind is that certain substances degrade when heat is applied so you want to make sure that your recipe keeps that in mind (so probably no bread recipes or stews that require all day to cook!) Another one to consider would be potentiating shrooms or other substances with lemon juice in the recipe, essentially a "cooked lemontek" finally, last point to consider would be the "serving size" is your recipe going to be dosed by volume or by individual piece?
If anyone would like to add a recipe, feel free, and I'll add it to this first post to make it easier to find!
Shroom lemon/orange ice cream
16 oz heavy whipping cream
16 oz sweetened condensed milk
4-5 fresh lemons or 6 fresh limes
14 oz mushroom powder
Bag of cuties (or other small fruit) depending on how much juice you get (you are aiming for 2 cups but you could add more if you want, or less if you want)
Put the sweetened condensed milk and heavy whipping cream into a large bowl and add the shroom powder.
blend or juice the cuties and put the juice with pulp in the bowl.
Juice the lemons being careful to separate seeds from pulp.
Add to bowl
Optional: Add 1 tablespoon lemon zest. If you use limes instead, add lime zest. Fresh from the rind is better than from atainer. Add to container. Stir vigorously. Freeze for about a day, stirring every 4 hours or so til frozen.
This recipe should be dosed volumetrically.
Shroom mini ssoufflé
1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 teaspoon salt
1/8 teaspoon nutmeg
Oil, for pan
1 tablespoon olive oil
1/4 cup grated Gruyere or Parmesan cheese
Fresh basil, finely chopped
1 to 1 1/2 cup your choice of filler (mix veggies, meat, anything that YOU would eat)
1 gram mushroom pieces, coarsely chopped per serving (I usually get 12-24 depending how deep the muffin tin is.
You will need a muffin tin for this.
Heat oven to 450°F.
Put cornstarch in a bowl. Whisking steadily, and pour in milk, mixing until quite smooth. Whisk in the whole eggs, egg yolks, cream, salt, and nutmeg. You want a nice smooth texture, no lumps or anything.
Oil the muffin tin, making sure to get the sides and bottom thoroughly. Place a pinch of your cheese on the bottom of each cup, enough to lightly cover, but you don't want a full layer.
Add mushroom chunks, one gram per soufflé. Add your filler (veggies, meat (precooked!) Add a pinch of basil. Then carefully add the egg mixture to each soufflé, so they are all evenly filled.
Cook for 14-18 minutes, until soufflés puff up (very slightly) and turn golden brown on top. You can eat them (1 gram per serving) or freeze and eat at a later time.
I will of course be adding more!!
If anyone would like to add a recipe, feel free, and I'll add it to this first post to make it easier to find!
Shroom lemon/orange ice cream
16 oz heavy whipping cream
16 oz sweetened condensed milk
4-5 fresh lemons or 6 fresh limes
14 oz mushroom powder
Bag of cuties (or other small fruit) depending on how much juice you get (you are aiming for 2 cups but you could add more if you want, or less if you want)
Put the sweetened condensed milk and heavy whipping cream into a large bowl and add the shroom powder.
blend or juice the cuties and put the juice with pulp in the bowl.
Juice the lemons being careful to separate seeds from pulp.
Add to bowl
Optional: Add 1 tablespoon lemon zest. If you use limes instead, add lime zest. Fresh from the rind is better than from atainer. Add to container. Stir vigorously. Freeze for about a day, stirring every 4 hours or so til frozen.
This recipe should be dosed volumetrically.
Shroom mini ssoufflé
1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 teaspoon salt
1/8 teaspoon nutmeg
Oil, for pan
1 tablespoon olive oil
1/4 cup grated Gruyere or Parmesan cheese
Fresh basil, finely chopped
1 to 1 1/2 cup your choice of filler (mix veggies, meat, anything that YOU would eat)
1 gram mushroom pieces, coarsely chopped per serving (I usually get 12-24 depending how deep the muffin tin is.
You will need a muffin tin for this.
Heat oven to 450°F.
Put cornstarch in a bowl. Whisking steadily, and pour in milk, mixing until quite smooth. Whisk in the whole eggs, egg yolks, cream, salt, and nutmeg. You want a nice smooth texture, no lumps or anything.
Oil the muffin tin, making sure to get the sides and bottom thoroughly. Place a pinch of your cheese on the bottom of each cup, enough to lightly cover, but you don't want a full layer.
Add mushroom chunks, one gram per soufflé. Add your filler (veggies, meat (precooked!) Add a pinch of basil. Then carefully add the egg mixture to each soufflé, so they are all evenly filled.
Cook for 14-18 minutes, until soufflés puff up (very slightly) and turn golden brown on top. You can eat them (1 gram per serving) or freeze and eat at a later time.
I will of course be adding more!!
