Thanksgiving recipe: ‘Mushroom Magic’ by celebrity chef Laurie Wolf

Fact: mushrooms have a moment. But don’t stumble. The author of “Martha Stewart of Marihuana Edibles” by the New Yorker Laurie Wolf, returns with a low key, easy, hearty, winter-filled mushroom recipe for Leafly readers. (THC only; hold the psilocybin, thanks.)

(Photo by Bruce Wolf for Leafly)

Mushroom magic

These stuffed mushrooms scream Thanksgiving (Indigenous Peoples Day) in the most popular way possible. They’re a starter for starters, and the effect should hit you with dessert, when you want / need it most. If you’re not eating turkey, substitute tofu, jackfruit, or whatever works for you. I love a customizable mushroom. You’ll find this to be done when you need a touch of vacation well into spring. You are stellar. I am a proponent of keeping the doses low. Less is more, moderation, key. #Not eaten

Makes 24, three per person, 1 milligram of THC per mushroom

• 24 extra large white mushrooms, stems removed
• 2 tablespoons of olive oil
• 2 1/2 teaspoons Canna oil, @ 10 mg per teaspoon
• 1/2 pound turkey sausage or vegetarian option
• 1/2 cup panko or corn breadcrumbs
• 2 tablespoons of onion, chopped
• 2 tablespoons of dried cranberries, chopped
• 2 tablespoons of sour cream
• 1 teaspoon of sage
• 1/2 teaspoon salt
• 1/2 teaspoon of coarse black pepper
• Cranberry sauce

1. Preheat the oven to 340 ℉
2. Heat the oils in a large saucepan. Add the sausage and sauté over medium heat for 5-7 minutes.
3. Add breadcrumbs, onion and cranberries and fry for 4-5 minutes. Stir in sour cream, sage, salt and pepper and heat.
4. Place the mushrooms on a baking sheet and spread the mixture on top.
5. Bake for 15-20 minutes until the mushrooms are tender. Fill up with cranberry sauce just before serving.

Remember what the dormice said. (Photo by Bruce Wolf for Leafly)

What’s your favorite cannabis recipe? Comment below.

Laurie Wolf

Called “Martha Stewart of Marijuana Edibles” by the New Yorker, Laurie Wolf is an advocate in the cannabis community, four-time author of cannabis cookbooks, and a contributor to several popular cannabis publications. Her cannabis-infused edibles company, Laurie + MaryJane, is a family business that has been operating in the state of Oregon since 2015.

View article by Laurie Wolf

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