Mushroom Cannabis Caviar
Melt cannabis butter in a large skillet on low heat. Add the mushrooms and shallots. Cook for 8 minutes stirring frequently. Heat a separate small skillet on high heat and add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. Be careful not to allow them to burn. As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl and set aside. While the mushrooms are cooking, sprinkle lightly with salt and pepper. Once they have cooked for about 8 minutes, add the garlic and a tablespoon of dry white wine. Cook for an additional minute and remove from heat. Put mushroom mixture in a bowl, add the toasted pine nuts, and set aside to cool. Once the mushrooms have cooled, mix in lemon juice, sour cream, and parsley. Add salt, pepper, more garlic and cayenne pepper to taste. Serve as dip with crackers, as spread on burgers or chicken sandwiches, or as a topper for steak.