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Danksgiving recipe: ‘Mushroom Magic’ from celeb chef Laurie Wolf

November 22, 2021

Fact: Mushrooms are having a moment. Don’t trip, though. The New Yorker’s ‘Martha Stewart of marijuana edibles,’ author Laurie Wolf, returns with a low-key, easy, savory, winter stuffed 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 People’s Day) in the most come-hither way. They’re an entree prelude, and the effects should start to hit you around dessert, when you want/need it most. If you do not eat turkey, substitute tofu, jackfruit or whatever works for you. I love a customizable mushroom. You’ll find yourself making these when you need a hit of the holiday, well into Spring. They are stellar. I am an advocate for keeping doses low. Less is more, moderation, key. #Don’tfeartheedible

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

  • 24 extra-large white button mushrooms, stems removed
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons canna-oil, @10 mg per teaspoon
  • 1/2 lb. turkey sausage, or vegetarian option
  • 1/2 cup panko or corn bread crumbs
  •  2 tablespoons onion, chopped
  • 2 tablespoons dried cranberries, chopped
  • 2 tablespoons sour cream
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • Cranberry sauce
  1. Heat oven to 340℉
  2. In a large saucepan, heat the oils. Add the sausage and saute on medium heat for 5-7 minutes.
  3. Add the bread crumbs, onion, and cranberries and cook for 4-5 minutes. Stir in the sour cream, sage, salt and pepper, and warm.
  4. Place the mushrooms on a baking sheet and divide the mixture between them.
  5. Bake until the mushrooms are tender, 15-20 minutes. Top with cranberry sauce just before serving.
TK caption. (Photo by Bruce Wolf for Leafly)
Remember what the dormouse said. (Photo by Bruce Wolf for Leafly)

What’s your favorite cannabis recipe? Comment below.

Laurie Wolf's Bio Image
Laurie Wolf

Laurie Wolf, named "the Martha Stewart of Marijuana Edibles" by The New Yorker, is an advocate in the cannabis community, four-time cannabis cookbook author, and contributor to several popular cannabis publications. Her cannabis-infused edibles company, Laurie + MaryJane, is a family-owned and operated business that has served the state of Oregon since 2015.

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