Step into a world where culinary innovation meets the mystical allure of psychedelics. Today, we're embarking on a gastronomic adventure like no other as we unveil the mesmerizing "Shroomshuka." This psychedelic-infused take on the classic Middle Eastern dish, Shakshuka, will not only tantalize your taste buds but also offer a unique journey for the mind and spirit. Blending the earthy, umami flavors of sautéed mushrooms with the vibrant, aromatic spices of a traditional Shakshuka sauce, this recipe promises a culinary experience that transcends the ordinary.
Shakshuka, a beloved dish originating from North Africa, has gained global popularity for its rich, tomato-based sauce and perfectly poached eggs. It's a comfort food staple, known for its ability to awaken the senses with every savory spoonful. But today, we're adding a twist to this classic that takes it to a whole new dimension. By infusing our sauce with psilocybin we're elevating Shakshuka to a realm of culinary exploration that transcends the boundaries of taste and perception. So, buckle up as we guide you through the preparation of Shroomshuka, a recipe that's as much an experience for the soul as it is for the palate.
2 tablespoons olive oil
1 onion, sliced
3 garlic cloves, crushed
1 large yellow pepper, sliced
2 tablespoons harissa paste
1 tablespoon tomato paste
1 ½ cans diced or crushed tomatoes
1 teaspoon ground cumin
pinch of ground cinnamon
2 large handfuls fresh spinach
1 gram dried shrooms, powdered
OR 10 grams fresh shrooms, finely
freshly ground black pepper
Prep time: 5 minutes
Cook time: 30-40 minutes
Heat the oil in a frying pan and add in the onion and garlic over a medium heat.
When the onions are turning translucent, add in the yellow pepper and cook for 3-4 minutes.
Add in the harissa and tomato pastes, stir well, then add in the diced/crushed tomatoes.
Add in the cumin and cinnamon, stir well, then bring the heat down to a simmer.
Let the mixture cook for 10-15 minutes, until it's just starting to reduce.
Add the spinach and the shrooms into the frying pan and season to taste. Cook for another minute or two.
When the spinach is starting to soften, make two gaps in the mixture and crack the eggs into the sauce. Cover.
Cook until the eggs are just set.
Top with a little sea salt and black pepper, then remove from the heat. Transfer the pan to a heatproof serving plate on your table and serve straight from the pan, with lots of crusty bread to mop up the sauce.
This recipe is sourced from “The Psilocybin Chef Cookbook” by Dr.K Mandrake & Virginia Haze.