Cream of Forest Foraged Wild Mushrooms

Eating and foraging your way around the Pacific Northwest will lead you to some hot spots. Several factors determine a true hot spot. The variety and density of wild edibles available in a specific area or region. As a wild foods driven chef, I also factor in what a sustainable harvest is to ensure I’m not impeding on the land and hording too many wild ingredients. Some of my favorite hot spots here in the Pacific Northwest are the Long Beach Peninsula, the Olympic Peninsula and the areas around Mt Hood and Mt Saint Helens.  It seems as though everywhere you look and everywhere you go there is food under foot. Whether oceanside or bayside, the Long Beach Peninsula gives up so many different kinds of wild edibles. Including several varieties of seaweed, sea beans, goose tongue, oysters, razor clams, goose neck barnacles, and many types of wild mushrooms. Yes, that includes the hallucinogenic kind. For many years I’ve foraged King Boletes, Pacific Golden Chanterelles, Morels, Saffron Milk Caps, and Azzies; better known to the mycological world as Psilocybe azurescens. Azzies just happen to be the most psilocybin dense wild mushroom on the planet. With most people not getting the chance to forage for their own source of wild psilocybin therapy, I truly feel thankful to have been able to experience hunting wild azzies on the same stretch of dune grass for almost 30 years. Living on the peninsula you quickly learn that the fall and late fall months are the best time to forage wild mushrooms. Just be sure to bring your rain jacket. Since the area is a such a microcosm of so many different environmental pockets you get a lot of wild mushrooms popping up together at the same time. For me this time of year keeps the dehydrator going 24/7 and usually has me putting up three or four dozen jars of pickled mushrooms and eating mushroom dishes day in and day out. I am not complaining, I am just expressing my joy at the abundance of wild mushrooms right here in the Pacific Northwest. Walking through the dunes along the Pacific Ocean the trained forager will quickly identify the azzie. They are one of the only wild mushrooms that will grow in the dune grass before you hit the sandy beach. Easily recognized by their small brownish tops, the true test is the bluing on the stems shortly after being plucked from the sandy ground. In years past I could easily pick several pounds in an afternoon although with climate change the area is giving up less and less every year. This simple cream of wild forest forage wild mushroom soup is a true example of what people mean when they say that a certain dish has a true taste of place. Every time I make or consume this soup, it quickly reminds me of where the evergreen forests meet the tumultuous Pacific Ocean and the wild azzies dance through the dune grass. I kept the dosage low to keep for an adventurous and super mellow afternoon or evening you can easily increase the dose to your liking. 

prep time: 25 minutes 

cook time: 45 minutes 

yield:  6 servings 

total thc/cbd:  depends on the potency of the products used 

status:  magic mushroom soup

from the cannabis pantry:  cannabis infused bacon fat, cannabis infused balsamic vinegar, cannabis infused butter

chef’s strain recommendation: In the Pines  

equipment needed

chef’s knife, cutting board, high speed blender or immersion blender, medium sauce pot, small sauté pan, tongs, ladle, bowls to serve the soup

provisions needed 

2 tbsp cannabis infused bacon fat (made in the mb2e by MB) 

1 tbsp cannabis infused creamery butter (made in the mb2e by MB) 

7 cloves garlic (peeled, crushed, and rough chopped)

1 large, sweet onion (peeled and small diced)

1½ lbs misc. wild mushrooms such as chanterelles, morels, or porcinis (rough chopped)

½ cup caramelized onions 

¼ cup all-purpose flour 

¼ tsp fresh rosemary (fine chopped)

2 tsp fresh thyme leaves 

¼ cup dry mushroom mix (crush in your hands)

¼ gram dry psilocybin mushroom 

1 tbsp cannabis infused balsamic vinegar (made in the mb2e by MB) 

1 tbsp Jacobsen kosher salt 

1 tsp fresh cracked black pepper

6 cups mushrooms stock, chicken stock, or water 

1½ cups heavy cream 

2 cups thick sliced or torn misc. wild mushrooms

3 thyme sprigs, top leaves for garnish 

2 tbsp cannabis infused creamery butter (made in the mb2e by MB) 

kosher salt and cracked black pepper

how to make it 

-in the saucepan over medium-low heat, add the bacon fat and butter then the raw onions and garlic. Sweat until the onions have just turned translucent. 

-then add the fresh sliced mushroom mix, rosemary, thyme, and sauté over medium heat for 8-10 minutes. stirring occasionally, add the flour to create a roux stirring well to combine.

-add the stock, dry mushroom mix, caramelized onions, salt and pepper, balsamic vinegar, simmer over medium to low heat for 25-30 minutes stirring occasionally. (if the mixture is looking like it needs a little extra liquid, I would add additional stock now)

-add the psilocybin mushrooms and simmer and additional 15 minutes. 

-in a high-speed blender or with a handheld immersion blender, puree the soup to your desired consistency adding back to an empty pot. 

-stir in heavy cream and adjust the seasonings with additional salt, pepper, balsamic, and thyme if desired. 

-keep the soup warm and ready to serve. 

-for the garnish sauté the thick cut mushrooms of your choice in butter until butter is slightly brown and nutty. when done, add the fresh thyme leaves and stir to combine well. remove from heat.

-garnish each bowl of soup with several sautéed mushrooms, pan drippings and thyme sprigs. 

-Serve soup hot. 

equipment + product source

www.magicalbutter.com  (mb2e botanical extractor)

www.jacobsensaltco.com (oregon sea salt and kosher salt) 

recipe by #theshortordercannabisrevolutionary   chef sebastian carosi     @chef_sebastian_carosi on Instagram

An award-winning chef, avid forager, and wild crafter. Chef Sebastian Carosi, also known as the short-order cannabis revolutionary, has been cooking with full spectrum cannabis and eating the devil’s lettuce since the early 90’s. Trained at Portland, Oregon’s Western Culinary Institute, apprenticed under renowned chefs in Italy, and went on to lead the farm-to-fork movement across the United States.