ARTISANAL MUSHROOM PIES WITH ONSET BOOST 🌿🥧
A deeply savory mushroom pie built on layered umami, flaky pastry, and a dual‑phase cannabis infusion designed to boost onset through both fat‑binding and micro‑dose syrup absorption. The result is a warm, earthy, aromatic pie with a noticeably quicker edible lift.
Category: Savory Pie / Botanical
Difficulty: Intermediate
Prep Time: 20 minutes
Total Time: 1 hour
Servings: 6 mini pies
THC per serving: Approximately 10mg per pie
Terpene Pairing: Best paired with strains high in Myrcene or Caryophyllene. Myrcene amplifies mushroom earthiness and enhances relaxation, while Caryophyllene complements the savory herbs and adds a peppery warmth.
Dosage Information: Each pie contains approximately 10mg THC depending on the potency of your infused butter and syrup. PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW. Keep out of reach of children and pets. Effects may take 20–60 minutes to onset due to the dual‑phase infusion. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
Decarboxylation Instructions: Preheat your oven to 240°F. Break up 3.5g of cannabis flower into small, even pieces and spread it across a parchment‑lined baking sheet. Bake for 40 minutes, stirring halfway through to ensure even activation. Let cool completely before using.
Infusion Instructions (Cannabutter + Infused Honey): For the fat infusion, melt 1 stick (113g) of butter with your decarbed cannabis and 1/4 cup water over the lowest heat for 2 hours, keeping the temperature between 160–180°F. Strain and chill. For the onset‑boost syrup, warm 1/4 cup honey with 1 tbsp water and a pinch of lemon zest, then stir in 1 tsp decarbed cannabis while keeping the temperature below 160°F. Let steep 20 minutes, strain, and reserve.
Ingredients: 2 cups mixed mushrooms (cremini, shiitake, oyster), 1 small onion diced, 2 cloves garlic minced, 2 tbsp regular butter, 2 tbsp cannabutter, 1/4 cup white wine or vegetable stock, 1 tsp thyme, 1 tsp sage, salt and pepper to taste, 1 sheet pie dough, infused honey for brushing.
Instructions: Sauté mushrooms in regular butter over medium heat until browned and reduced. Add onion and garlic and cook until soft. Deglaze with wine or stock and reduce until thick. Remove from heat and fold in thyme, sage, salt, pepper, and cannabutter. Cut pie dough into rounds and fill small molds or muffin tins with the mushroom mixture. Top with dough, seal edges, and bake at 375°F for 20–25 minutes until golden. Brush warm pies with infused honey to activate the onset boost.
Chef Tips: Brown mushrooms in batches for maximum flavor. Add cannabutter off heat to protect potency. The infused honey should go on while the pies are warm, not hot, for best absorption and terpene preservation.
Serve immediately. Enjoy responsibly 🌿🥧