½ oz. dried shitake mushrooms
4-6 tablespoons canna-olive oil. If more oil is needed, use unmedicated oil.
2 leeks, rinsed and chopped, do not use tough green tops
2 medium carrots, peeled and sliced
2 garlic cloves, peeled and thinly sliced
2 lbs. assorted mushrooms, cut into uniform sizes
2 tablespoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon pepper
16 oz. pasta of any shape.
Many cannabis recipes call for infused oils, butter, or tincture. One of the easiest ways to make fast-infusions is through the help of kitchen devices like the MagicalButter machine, a slow cooker for botanical infusions. Already have your oil? Here's how to make some delicious three-mushroom stew:
Making the CannaOil for this recipe couldn't be easier thanks to the MagicalButter machine. Check it out for all of your cannabis-infused recipes.
- In a small bowl combine the dried mushrooms with 1 cup of hot water. Allow mixture to sit for 20 minutes.
- In a large skillet heat the olive oil. Sauté the leeks and the carrots until cooked and tender, 8-10 minutes. Add the garlic and stir to combine. Place in a bowl. Add the fresh mushrooms to the pan and cook until the moisture from the mushrooms is released, 8-10 minutes. Add the rosemary and the salt and return the vegetables to the pan along with the mushrooms and their liquid.
- Cook the pasta according to the instructions on the package.
- Divide the cooked pasta between the 6 plates. Place the mushrooms on top of each serving of pasta. Keep warm.