Looking for a different way to enjoy your psychedelic mushrooms? Last minute dinner with friends? This quick and delicious recipe will save your night. The hearty broth will warm your fall evenings, and the psychedelic mushrooms will give this classic recipe a nice kick. You’re welcome!
Ingredients
5 grams dried psychedelic mushrooms (we recommend our dinner party mushrooms seasoning)
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 mushrooms and grated cheese. Garnish with fresh basil and serve hot.
Dosing is an incredibly personal choice. Take some time to consider your desired effects as well as your experience and comfort level. If you need help with your dosage, please visit our psylocibin mushrooms dosage page.
We hope you enjoyed this recipe, please tag us on Instagram so we can see your psychedelic mushrooms risotto!
