No, not those kind of magic mushrooms. But these will leave you feeling just as blissful! The magic is in their scalability and in the many ways you can use them: These are good by themselves, or with meatloaf, or in quesadillas or tacos, or as a topper for ricotta toast, or--my favorite, and the one pictured here--tossed with egg noodles, some pasta water, a few dollops of fresh ricotta, a drizzle of olive oil, and a pinch of marjoram. <br /> <br />I borrowed the pickle-brine deglazing technique from Stuart Brioza's "Mushrooms with Pickle-Brine Butter" (I use the brine from a jar of untamed pickled jalapenos here) and wedded it to a vinaigrette adapted from Giada DeLaurentis. The intensely smoky, tomato-y finish it provides makes the mushrooms a delightful foil for the creamy ricotta and pillowy egg noodles. Hit it with some microplaned garlic and chopped fresh marjoram to take the dish completely over the top. <br /> <br />Notes: For the mushroom component of the dish, I've listed the ingredients per 1 lb of mushrooms. This yields somewhere between a half and one pint of cooked mushrooms. Scale the recipe to suit your needs. I didn't list specific amounts for the egg noodles or ricotta--use as much as you need for how many people you are feeding. Re: smoked honey: I discovered this on a trip to Charleston, S.C. a few years back, via the Holy Smoke Smoked Olive Oil company: https://www.holysmokeoliveoil.com/#holysmokeoliveoil <br />If you can't find any or don't want to special-order it, just use regular honey. But it's really good and worth seeking out!

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