Yes I do! Once it’s easily and safely prepared using this Amanita muscaria recipe, this commonly found beautiful, red mushroom with white ‘spots’ may used in many recipes such as ceviche, cold salads, soups, stir fry, tarts, and pizzas!
I cannot take credit for either this idea nor the recipe for preparation. If David Arora would like to come out of the woodwork and take credit for this, that is where credit is due far as I know. This has since been published in the most amazing fungi book ever, Mushrooms of the Redwood Coast, and by Hank Shaw on his Honest Food website. My preparation is straight from David Aurora. Thanks man!
The detail is the toxin Amanita muscaria is water soluble. And when I say toxin, it’s not a deadly poisonous toxin, but it will probably make you feel horribly uncomfortable and have some not very pleasant GI side effects. Fortunately, this procedure allows the toxin to be easily removed and the mushroom to be used safely in other recipes. I can personally testify. This may sound a little scary, but there are many other everyday culinary examples of dangerous and toxic foods if not handled and prepared properly: raw chicken, rhubarb leaves, and raw red kidney beans are just some examples; but a lot of us don’t even think twice because we know how to prepare them.
EQUIPMENT: large saucepan or pot
Use the prepared mushrooms in many wonderful recipes.
Ingredients
Amanita muscaria mushrooms, 1/4″ slices
Directions
- Fill your pot with filtered water and bring to a boil.
- Add the sliced mushrooms and return to a boil.
- Boil for 12 minutes.
- Remove from heat. Use a slotted spoon to remove mushroom slices and set aside.
- Dump the water from the mushrooms down the drain.
- Refill the pot with water and bring to a boil.
- Add the reserved mushroom slices.
- Boil for 12 minutes.
- Remove from heat. Use a slotted spoon to remove mushroom slices. They are now ready for use in all of your other recipes.
- Dump the water from the mushrooms down the drain.
Can the stipes also be eaten. I only read references to the caps? Thanks.
Good question.
The stipes of many mushrooms can be eaten when *safely* and properly prepared, however the texture is different. So it’s up to you.
For instance I think the stipes of Laccaria amethysteo-occidentalis are far too tough to bother with.
I do this at least once each season. For some reason, I thought the timing was 7 and 7. But I’m still fine.
Can this method be used to detoxify the Amanitas and afterwards the mushrooms dried for future use? We find so many beautiful Amanitas in my area, I would love to preserve them for winter soups/stews!🍄💕
I think that is a question best answered by mushroom experts. As far as I know there are no other edible Amanitas that need detoxifying.
How often do you do this? I correctly identified my Fungi as Amanita Muscaria. Ive boiled them twice, dumped the water, sauteed them with potoatoes. Here is hoping i don’t feel yucky, not a thing Ive done before. Tastes smokey and a little earthy, not bad at all. Even the husband liked them and was proud of me for finding them.
Rarely. In the scheme of things other mushrooms taste better. What do you think?