Cream of forest foraged wild mushrooms
By Chef Sebastian Carosi
Foraging your way around the Pacific Northwest will lead to some incredible 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 food-driven chef, I also factor in the importance of a sustainable harvest. I always ensure not to impede on the land or horde too many wild ingredients.
One of my favourite hot spots is Willapa Bay in Washington State. It seems as though everywhere you look there is food underfoot. Whether oceanside or bayside, the area gives up so many kinds of wild edibles including several varieties of seaweed, sea beans, goose tongue, oysters, razor clams, gooseneck barnacles, and many types of mushrooms. And 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. The azzie is the most psilocybin-dense mushroom on the planet. Most people never get 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 late fall months are the best time to forage wild mushrooms. Just be sure to bring your rain jacket. Since the area is such a microcosm of so many different environmental pockets, you get a lot of wild mushrooms popping up together at the same time. This means my dehydrator is going 24/7 and I usually put away three to four dozen jars of pickled mushrooms. I’m also eating mushroom dishes day in and day out. I am not complaining, just expressing my joy at the abundance of wild mushrooms right in my backyard.
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 forest foraged 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 this soup, it quickly reminds me of where the evergreen forest meets the tumultuous Pacific Ocean and the wild azzies dance through the dune grass. I kept the dosage low for an adventurous and super mellow afternoon or evening. You can easily increase the dose to your liking.
Cream of forest foraged wild mushrooms
Prep time: 25 minutes
Cook time: 45 minutes
Yield: 6 servings
Total THC/CBD: depends on the potency of the products used
Status: mellow mushroom soup
From the cannabis pantry: cannabis bacon fat, cannabis balsamic vinegar, cannabis butter
Chef’s strain recommendation: Trinidad OG
Chef’s knife, cutting board, high-speed blender or immersion blender, medium sauce pot, small sauté pan, tongs, ladle, bowls to serve the soup
2 tbsp cannabis-infused bacon fat
1 tbsp cannabis-infused creamery butter
7 cloves garlic (peeled, crushed, and rough chopped)
1 large, sweet onion (peeled and small diced)
1½ lbs variety of 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 (preferably blue meanies or golden teachers)
1 tbsp cannabis-infused balsamic vinegar
1 tbsp 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 wild mushrooms
3 thyme sprigs, top leaves for garnish
2 tbsp cannabis-infused creamery butter
kosher salt and cracked black pepper
In the saucepan over medium-low heat, add onions and garlic to the bacon fat and butter and sweat until the onions have just turned translucent. Next add the sliced mushroom mix, the rosemary and thyme, and sauté over medium heat for 8 to 10 minutes stirring occasionally. Add the flour to create a roux stirring well to combine. Then add the stock, dry mushroom mix, caramelized onions, salt and pepper, balsamic vinegar, and simmer over medium-low heat for 25 to 30 minutes stirring occasionally. (If the mixture looks like it needs a little extra liquid, add a small amount of additional stock.) Next add the psilocybin mushrooms and simmer an additional 10 minutes. In a high-speed blender or with a handheld immersion blender, puree the soup to your desired consistency. Return soup to empty pot and stir in heavy cream. Taste and adjust the seasonings with additional salt, pepper, balsamic and thyme if desired.
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 soup with several sautéed mushrooms, pan drippings and thyme sprigs. Serve soup hot.
To learn more about Chef Sebastian Carosi and his approach to cannabis cookery read our exclusive interview, Eat your damn greens! Chef Sebastain talks wildcrafting, cannabis cookery and his respect for the movement’s deep roots. Chef Sebastian generously shared this recipe with Heads Lifestyle. Now get in the kitchen and whip up something delicious!
Equipment + product source: MB2e MagicalButter Machine
Photos: Chef Sebastian Carosi and Carla Asquith
More about Chef Sebastian Carosi and his projects here
Follow on Instagram at: @chef_sebatian_carosi