Looking to expand your culinary skills? Interested upping your psilocybin game?
We’ve got just the ticket with a simple, yet deliciously flavourful dish that will make any meal a culinary masterpiece. Add in a little psilocybin powder, and you’re all set.
For this meal, we’re chosen a Catalan-inspired slow-cooked beef and mushroom stew called Fricandó. The dish gets is rich earthy umami flavour from the mushrooms and sauteed beef, and we’re kicking it up a level with the addition of powdered psilocybin which gives this already flavourful dish and extra layer of complexity and depth.
So when you’re feeling experimental and looking to explore the psychedelic properties of psilocybin with a twist, earmark this Psilocybin Mushroom Fricandó,
You won’t be disappointed.
Ingredients:
1 kg beef tenderloin, cut into strips
500g of mushrooms (chanterelles, boletus, etc), sliced
Magic mushroom powder
2 onions, chopped
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 green pepper, chopped
1 red bell pepper, chopped
2 ripe tomatoes, diced
1 cup of red wine
1 cup of meat broth
2 bay leaves
Salt and pepper to taste
Olive oil
1 cup flour
Directions:
Cut the beef into 3 cm wide strips
Coat the beef in flour.
In a dutch oven, heat olive oil and add in beef strips.
Cook until golden on both sides 2-3 minutes. Remove beef from and set aside.
In the same pan, sauté chopped onions, carrots, celery, garlic, bell peppers, and tomatoes until just tender
Add the sliced mushrooms and cook 2-3 minutes. (Shroom tip: You can add in pieces of your dried magic mushrooms at this stage to cook with the rest of the dish)
Once vegetables are tender, add the beef to the saucepan and stir.
Add the red wine and let it reduce for a few minutes. Having a drink is optional, to taste as they say.
Add the beef broth, bay leaves, salt, and pepper.
Cover pan and set heat to medium-low heat.
Cook for 1 hour and a half or until the meat is tender.
Once the dish is complete, add the magic mushroom powder.
Serve it piping hot and with some bread...you'll need it to wash down the plate!
Recipe courtesy of Alchimiaweb, S.L.
Vivian Allen
Copywriter at CanMar
