This recipe for a cannabis-infused sesame mushroom bourguignon is a main attraction to build your meal around. Its powerful, French flavors resonate against the physical and cerebral effects of cannabis, making this main dish a one-two punch that is bound to please all parties. Another creation straight from HERB, The Stoner's Cookbook's most recent production, this recipe excels at elevating the use of cannabis in the kitchen.
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Recipe for Infused Sesame Mushroom Bourguignon
Cooking Time: 45 minutes
Time in Kitchen: 50 minutes
Serves: 4 people
Cannabis Extraction Method: Cannabis cooking oil
- 1 tbsp olive oil
- 4 tbsp cannabis cooking oil
- 2 tsp toasted sesame oil (or 1 full tbsp if you want to increase the sesame flavor)
- 2 tbsp Earth Balance butter (sticks)
- 1 lb sliced portobello mushrooms
- 1 lb sliced cremini mushrooms
- 1 cup pearl onions (if frozen, thaw)
- 1 medium carrot, peeled and finely diced
- 1 small onion, julienned
- 3 tbsp finely chopped green onions
- 3 cloves garlic, minced
- 1 1/2 cup full-bodied red wine (organic if possible!)
- 2 1/4 cups organic vegetable broth
- 2 tbsp organic tomato paste
- 1 1/2 tbsp nutritional yeast
- 1 1/2 tbsp white whole-wheat flour
- Sea salt and cracked black pepper, to taste
- 1 tbsp toasted sesame seeds
- 2 cups cooked quinoa, farro, or noodles for serving (creamy mashed potatoes work wonderfully as well)
- Optional: Fresh chopped parsley and vegan sour cream mixed with 1-2 tsp cannabis cooking oil to dollop on top of each dish for added creaminess
- Heat 1 tbsp olive oil with 1 tbsp Earth Balance in a large Dutch oven or heavy-bottomed pot over medium heat. Cook the julienned onions with a good pinch of sea salt and a few grinds of black pepper until caramelized, about 15 minutes. Stir only a few times to prevent any burning. Remove from pan and hold.
- Raise the flame to high heat, deglaze the pot with 1/4 cup vegetable broth, and add 1 tbsp each of the olive oil and the cannabis cooking oil. In a few batches, sear the mushrooms and pearl onions until lightly colored, about 3 minutes each batch. Remove from pan and hold.
- Lower the flame to medium heat and add 2 tbsp of cannabis cooking oil along with the carrots, green onions, thyme, a pinch of sea salt, and a few grinds of black pepper. Cook for about 10 minutes, stirring occasionally. Add in the garlic and cook for two more minutes.
- Deglaze the pot with the red wine, scraping any food (the delicious bits!) that are stuck to the bottom of the pot. Turn the heat up to medium high and reduce the wine by half. Incorporate in the tomato paste and broth, followed by the caramelized onions, mushrooms, and pearl onions. Bring to a boil, reduce the heat to a simmer, and add the nutritional yeast and the last tbsp of cannabis cooking oil. Cook for about 15 more minutes.
- With a fork, combine the remaining tbsp of Earth Balance with the flour and stir into the stew. Stir in the toasted sesame oil and remaining tsp of thyme leaves and simmer for about 10 more minutes, or until the stew is thickened to the right consistency (glossy with a semi-thick saucy texture). Taste and season with sea salt and cracked black pepper as needed.
- Once ready, serve over a bed of the grain or noodle of your choice (farro or quinoa is recommended!), sprinkle with the toasted sesame seeds, and (if using) dollop with the vegan sour cream mixture. Enjoy!
Note: Dose wisely. The cannabis cooking oil amount in this recipe is a suggestion, and is highly variable depending on the strength of your cannabis cooking oil and the potency you desire. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and much wisely!
Inspired by Food52