The first time I did shrooms was with my R.A.. We sat in their room during an idyllic February break, measuring out the grams of psilocybe cubensis mushrooms on a tiny scale. Snow was still on the ground, but there was no need to wear a coat. It was hard to imagine that such a small amount of fungus could change our perception of the waking world.
I liked the taste of it, its earthy mouthfeel reminded me of eating preschool, sandbox dirt. Anticipation rose up in my stomach, preparing for the effects to start kicking in over the next half hour.
I don’t have too many hobbies, well, at least not hobby hobbies. I don’t bake or knit or play an instrument. Oh, I’ve tried, but few things stick. I don’t know what it is, I get started on something and then I swiftly lose interest, usually after investing more money than I probably should have. Live and learn, I guess.
I found this recipe for baked eggs with mushroom cream in Robuchon’s book, which I have mentioned in previous posts. He calls it oeufs cocotte à la crème de champignons. This particular dish is great for breakfast, lunch, or dinner and is sure to impress guests. What is best about it is the soft texture of the egg and the vibrant colors that come from making the dish correctly. However, the timing can be difficult and it varies based on the size of the eggs, the equipment used, and even the placement of the eggs before baking. The ingredients for the dish are as follows.
2 tablespoons butter
2 minced shallots (I only used one, to place more emphasis on the mushrooms)
1/2 pound mushrooms
3 tablespoons heavy cream
Salt (I used fleur de sel)