Amanita Muscaria - Culinary Use

Culinary Use

The toxins in A. muscaria are water soluble. When sliced thinly, or chopped into thin dice and boiled in plentiful water until thoroughly cooked, it seems to be detoxified. Although its consumption as a food has never been widespread, the consumption of detoxified A. muscaria has been practiced in some localities in Europe (notably by Russian settlers in Siberia) since at least the 19th century, and likely earlier. The German physician and naturalist Georg Heinrich von Langsdorff wrote the earliest published account on how to detoxify this mushroom in 1823. In the late 19th Century, the French physician Félix Archimède Pouchet was a popularizer and advocate of A. muscaria consumption, comparing it to manioc, an important food source in tropical South America that nevertheless must be detoxified before consumption.

Use of this mushroom as a food source also seems to have existed in North America as well. A classic description of this use of A. muscaria by an African-American mushroom seller in Washington, D.C., in the late 19th century is described by American botanist Frederick Vernon Coville. In this case, the mushroom, after parboiling, and soaking in vinegar is made into a mushroom sauce for steak. It is also consumed as a food in parts of Japan. The most well-known current use as an edible mushroom is in Nagano Prefecture, Japan. There, it is primarily salted and pickled.

A 2008 paper by food historian William Rubel and mycologist David Arora gives a history of consumption of A. muscaria as a food and describes detoxification methods. They advocate that Amanita muscaria be described in field guides as an edible mushroom, though accompanied by a description on how to detoxify it. The authors state that the widespread descriptions in field guides of this mushroom as poisonous is a reflection of cultural bias, as several other popular edible species, notably morels, are toxic unless properly cooked.