emcat Posted April 26, 2015 So I've heard that it's possible to prepare Amanita muscaria as food - apparently they are delicious. You need to boil them to remove the toxins. However most of the sources are contradictory about how long you should boil them and how much water to use. Has anyone tried this? Share this post Link to post Share on other sites
Strontium Dawg Posted April 26, 2015 Yeah I heard that too, but the times I have eaten them its been far from an epicurean experience. 2 Share this post Link to post Share on other sites
incognito Posted April 26, 2015 I had a broth made from 3 or 4 of them and it was quite tasty. 2 Share this post Link to post Share on other sites
El Presidente Hillbillios Posted April 26, 2015 i have seen them ontop of bread, but im not sure how they have cooked them to get to that point. If you boil them hard and discard the water im pretty sure that renders then "safe". 2 Share this post Link to post Share on other sites
in_spirit Posted April 27, 2015 They are very tasty, simmer till the cap loses the red color and panfry mmmmm. 1 Share this post Link to post Share on other sites
waterboy 2.0 Posted April 27, 2015 eat the wagon wheel....lol A Lithuanian mate informs me twice the volume of water to the volume of small mushroom ("button" not capped) , and 15-20 min on the slow boil (from boil) leaches out the water soluble stuff that is not good for a nice meal...lol Then they pickled them. Haven't tried it, was offered once by his mother but decided against it at the time due to my "state" at the time. I'll eat them when the apocalypse comes.... I cannot vouch for the preparation, but it has come down through his generations. You might find something to correlate it hammering search engines. 2 Share this post Link to post Share on other sites
theuserformallyknownasd00d Posted April 27, 2015 Hmmm I think I'd have to be desperate! 2 Share this post Link to post Share on other sites
El Presidente Hillbillios Posted April 27, 2015 they aint bad in tomato soup i hear, kinda aniseedy 1 Share this post Link to post Share on other sites
mutant Posted April 27, 2015 I remember reading about boiling them 3 times... which has me wondering, if the whole fucking taste goes away (actually they are intensely tasting mushrooms and acting as a flavour enhancer) , why the hell bother to eat them as a meal in the first place. dry them instead and use up to half a gram of powder per meal (flavour enhancer use) 2 Share this post Link to post Share on other sites
FancyPants Posted April 28, 2015 After they've been dried properly (most of read is that UV suns rays work the best), they're a delicious additive to a hearty herbal tea. I don't remember what else besides the chopped amanita I'd put in a tea years ago along with some caapi leaf, but it gave a mouth watering flavour (which I can't quite put my finger on exactly) which went perfectly alongside a smoked herb of a different kind to counteract drymouth. Also smoking a small amount of dried cap (about as much as fits in a cone) will also have the same benefits of crappy ol' drymouth. So personally, when I FINALLY get a chance to go back to canada and find some of these beauties and dry them, I don't want to be boiling the hell out of them. and don't drink carbonated soft drinks with them!! 2 Share this post Link to post Share on other sites
Strontium Dawg Posted April 28, 2015 Why no soft drink? Curious... Share this post Link to post Share on other sites
gerbil Posted April 28, 2015 I've no idea on the validity of it, though it's based around the conversion of Ibotenic acid and Muscimol. My vague non-referenced understanding (don't take seriously! use as a stepping stone) is that Ibotenic acid is converted to muscimol via decarboxylation with heat. The introduction of carbonated beverages is thought to have the potential to carboxylate the muscimol back to Ibotenic acid. It would be great to have knowledgeable chem folk clarify this a little. I was under the vague understanding that carboxylation is a lot trickier than decarboxylation. Either way, I think it's worth people (myself included if I am to comment!) read up on their state and federal laws. From memory Ibotenic acid and muscimol were both listed individually, so possesion of fresh or dried specimens of A. muscaria would be illegal. 2 Share this post Link to post Share on other sites
zed240 Posted April 28, 2015 http://www.davidarora.com/uploads/muscaria_revised.pdf 4 Share this post Link to post Share on other sites
mutant Posted April 28, 2015 FP, amanita tea tastes quite differently dependent on what there is in it beside Amanita. With Amanita acting like a flavour enhancer, almost every combination will taste intensely and original for first-timers. Tea with honey and cinnamon is fine. 3 Share this post Link to post Share on other sites
mysubtleascention Posted April 28, 2015 enhanced epicurean - spanish .. fly agaric ! 1 Share this post Link to post Share on other sites
emcat Posted April 29, 2015 Thanks for the responses. The more I read about this mushroom the more I want to try it. This season for sure. 1 Share this post Link to post Share on other sites
Strontium Dawg Posted April 30, 2015 They're out there like I've never seen before at the moment. If you want them its a feast. 2 Share this post Link to post Share on other sites
satyr Posted May 1, 2015 There is even an Amanita Appreciation Society Site on FB... with links re. preparation :-) https://www.facebook.com/AmanitamuscariaAppreciationSociety?fref=ts We use oven dried material as spice, ground down to a powder in stews, soups and alike. 4 Share this post Link to post Share on other sites
☽Ţ ҉ĥϋηϠ₡яღ☯ॐ€ðяئॐ♡Pϟiℓℴϟℴ Posted May 1, 2015 its a lovely smoke and a delicious tea i tend to just keep the red skin and shave off as much of the flesh as poss since they fruit so abundantly pre sunning and then baking dry enjoy ! , beautiful mushroom 2 Share this post Link to post Share on other sites
wert Posted May 1, 2015 (edited) Ibotenic acid into muscimol then after its gone through your system drink your urine for muscarine. Ive had em on pizza. Lol. Ignore my shithouse spell'n Edited May 1, 2015 by wert 1 Share this post Link to post Share on other sites
waterboy 2.0 Posted May 1, 2015 This spice usage intrigues me.... 1 Share this post Link to post Share on other sites
☽Ţ ҉ĥϋηϠ₡яღ☯ॐ€ðяئॐ♡Pϟiℓℴϟℴ Posted May 1, 2015 i read somewhere it's fast replacing MSG in Asia but frgot where 1 Share this post Link to post Share on other sites
∂an Posted May 2, 2015 Freshly dried, I found the taste of the caps tolerable when powdered and downed quickly, but when stored for some time the already intense taste became too much for me. Makes cactus and vine teas seem quite tasty IMO 2 Share this post Link to post Share on other sites
mutant Posted May 2, 2015 (edited) wert>> there little muscarine in A.muscaria actually. Possibly some strains might contain more (US strains?). Inocybe sp contain enough to get you seriously ill. Muscarine causes a full on poisoning, so nobody would like to eat it, let alone in piss. Muscimole is what you mean. === if someone wants to use less material, one can do what TH said, that is use only the cap surface (scratching off most flesh..) BUT be warned cap skin > whole cap (w/out stems) > caps + stems together in terms of being intertesting. Like I said 0.5 ~1 gram of powder should be enough for use as a flavour enhancer in food.. PS: Interesting FB page, not joining though, fuck FB PS2: My impression (from reports+my exp) is that nausea is not always present. Certain strains seem to cause it more. Maybe nausea is due to muscarine content of some strains and not muscimole/ibo acid. I have never experienced nausea or sore stomach in some 30+ ingestions. The same for 3 pantherina ingestions. Edited May 2, 2015 by mutant 1 Share this post Link to post Share on other sites
☽Ţ ҉ĥϋηϠ₡яღ☯ॐ€ðяئॐ♡Pϟiℓℴϟℴ Posted May 2, 2015 mmm would love to find pantherina and yeh facebook is defo nastware ... maybe even bastware .. get some facebook denying software add-ons if ya do 1 Share this post Link to post Share on other sites