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Top 5 magic mushroom/truffle recipes!


MAGIC MUSHROOM/TRUFFLE CHOCOLATE

INGREDIENTS

  • Dried magic mushrooms or truffles

  • Several bars of store-bought chocolate (dark is best)

  • Large saucepan

  • Glass bowl

  • Sharp knife

  • Chocolate moulds (alternatively, non-stick baking tray)



INSTRUCTIONS

  • Make sure that your shrooms or truffles are thoroughly dried.

  • Use a sharp knife to cut your shrooms into small pieces.

  • Break your chocolate into smaller pieces and add to the glass bowl.

  • Place the glass bowl with the chocolate into a saucepan with water.

  • Place saucepan with bowl onto your stove and bring water to boil. Stir the chocolate while it melts.

  • Remove saucepan from heat and allow the melted chocolate to cool for a couple minutes.

  • Add your finely cut mushrooms to the liquid chocolate.

  • Stir to evenly distribute the mushrooms.

  • Pour the chocolate/shroom mix into moulds.

  • Place chocolate in your fridge to cool.


If you want to store your shroom chocolates, wrap them in foil. You can store them almost indefinitely in a cool and dark place.


MAGIC MUSHROOM/TRUFFLE PESTO


INGREDIENTS

  • Magic truffles or magic mushrooms (fresh is best, but dry works too)

  • Kitchen blender

  • 2 cups fresh herbs to taste (parsley, basil, coriander, etc.)

  • 1 cup Parmesan cheese (vegan version: substitute for 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


INSTRUCTIONS

  • Add all the ingredients into your blender. Process until just a little chunky.

  • Ready! Put into small serving bowls for dipping. Enjoy!

  • This recipe isn’t just super-easy; as there is no heat involved, none of the psilocybin in the truffles will degrade, so you can enjoy shrooms with maximum potency.

MAGIC TRUFFLE/MUSHROOM TEA


INGREDIENTS

  • Dried magic mushrooms or truffles

  • Saucepan

  • Fine mesh strainer

  • Teabag (for flavour, optional)

  • Sugar or honey (optional)


INSTRUCTIONS

  • Grind your magic mushrooms into a fine powder. Set aside.

  • Place a small saucepan with a cup or so of water on medium-low heat and wait until the water simmers.

  • Remove saucepan from heat.

  • Add the powdered magic mushrooms to the water and let steep for 5–10 minutes.

  • Strain. Your mushroom tea is now ready to drink

  • For better flavour, throw in a tea bag during the steeping process, and add some sugar or honey to taste.

You can store your mushroom tea in the fridge for a couple of days.


MAGIC TRUFFLE/MUSHROOM SALAD


INGREDIENTS

  • 150g mixed greens

  • 150g goat cheese

  • 30g pine nuts or walnuts

  • For the dressing

  • A drizzle of toasted sesame oil

  • 1 tbsp. apple cider vinegar

  • 1 tsp. fresh ground black pepper

  • 1 tsp. mustard


INSTRUCTIONS

  • Wash and dry the greens. Cut up any large leaves and mix them up. Place the greens in an ovenproof dish.

  • Toast the nuts on medium heat in a frying pan until brown. Add the toasted nuts to the salad and stir.

  • Add the dressing ingredients to the salad and mix everything well.

  • Cut goat cheese into small pieces and sprinkle on top of the salad.

  • Place the salad under a broiler for about 30–60 seconds. The cheese should start to melt.

  • Set salad aside and allow to cool for several minutes.

  • Chop up truffles into small pieces and sprinkle them on top.

  • Placed in the fridge, you can store the mushroom salad for 1–2 days

XOCONACATL: MAGIC MUSHROOM/TRUFFLE ENERGY BALLS


Awesome magic mushroom (or truffle) energy balls. The Aztec word for chocolate is xocolatl, and the word for magic mushrooms is teōnanacatl, so we named these xoconacatl. Chocolate is already great at masking the mushroom taste, but you can add all kinds of other tasty stuff to these choco balls to make them really, really tasty.

INGREDIENTS

  • Magic mushrooms or truffles (dried)

  • 150g quality chocolate with high (80%+) cocoa content

  • Non-stick baking paper

  • Extra ingredients: dried fruit pieces, crushed nuts, marshmallows, cornflakes…

  • Salt

  • 100g organic, cold-pressed coconut coil

INSTRUCTIONS

  • Chop truffles into very small pieces or use a truffle grinder.

  • Chop up your extra ingredients and mix in a bowl with the chopped truffles.

  • ​Create a double boiler by filling a saucepan partially with water and fitting a heat-safe bowl on top. Gently melt your coconut oil in the bowl as the water simmers below. Don’t let it boil. You can lower the melting point of the oil by adding some salt.

  • Gently stir in the chocolate until it's completely melted and your mix is smooth.

  • ​Wait for the mix to cool, then stir in truffles and other ingredients. Keep stirring so that everything is evenly distributed in the mix.

  • As soon as the mix starts to solidify, form it into bite-sized balls. Place your choco truffle balls on a tray covered with non-stick paper.

  • ​Place in the fridge for several hours.

  • You can store xoconacatl balls in a container for quite some time if kept in a cool, dark place.


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