Shrooms have been blended into a wide variety of food and drink products to make ingesting them easier and to improve the experience of taking them for the user. Here are some of the most popular shroom edibles:
Psilocybin chocolate
Chocolate is one of the most popular forms of weed edibles, and psilocybin edibles will likely follow a similar path. Already, in the embryonic, above-ground market for magic mushrooms, several companies in Canada are selling psilocybin mushroom chocolate bar, designed for microdosing.
Psilocybin tea
Many people consume psilocybin mushrooms by brewing them into tea at home.
Eating raw psilocybin mushrooms can cause some people nausea and vomiting, colloquially known as gut rot. The effect is thought to largely be from the mushroom itself, part of its defense against herbivores. The cell walls of fungi contain chitin, a tough, largely indigestible polysaccharide. This leads to stomach pain and nausea. Although some people claim that applying heat to mushrooms, as when you make shroom tea, reduces the psychedelic potency, it also breaks down those chitin cell walls, making digestion easier and reducing nausea.
Consuming mushrooms in a tea also means a faster onset and shorter, more intense trips. Many people use other ingredients, such as herbs or ginger, to mask the mushroom taste or further reduce nausea.
Psilocybin gummies
Another popular cannabis edible form—the gummy—is being applied to psilocybin. Some producers extract the psilocybin compound from mushrooms and add that to a liquid they turn into flavored gummies. That means the gummies are produced with no organic mushroom matter, so the consumer won’t experience the mushroom's negative effects, which can range from nausea to muscle aches and cramps.
Psilocybin gummies produced by a reliable manufacturer also have consistent quantities of psilocybin, taking the guesswork out of dosing.
Can you cook magic mushrooms?
Shroom aficionados have long claimed that magic mushrooms shouldn’t be cooked because the heat would degrade the psilocybin and reduce their potency.
However, the pseudonymous Virginia Haze and Dr. K Mandrake, authors of the Psilocybin Chef Cookbook, say there’s no hard evidence that heat does affect the psilocybin content. In their personal experience, the effect is only minimal, and their cookbook contains recipes that require heat or lengthy baking times. Heat also breaks down the chitin cell walls of the mushroom so it can be digested more easily.
However, other people disagree and say you should only expose mushrooms to low heat for short periods.
