Delicious, if prepared correctly. In small quantities (much below psychoactive threshold), the ibotanic acid that is present in fresh Amanita Muscaria is a strong flavor enhancer.
twofourtwo wrote:I believe if you cook them for ten minutes in boiling salt water they are inactive. I think they're part of the Japanese kitchen prepared this way.
Cut the caps into smaller chunks. Boil 10 minutes in plenty of water, then discard the water and leach the mushrooms.
Since the psychoactive substances in Amanita Muscaria are very water soluble, this treatment clears out almost all of the actives. Just enough is left in to serve as a flavor enhancer, giving the mushroom its wonderful taste.
Some people report a slight headache if too much of the active substances are left in. If you are paranoid about the efficacy of the procedure, repeat the boiling and leaching once more.
If you can handle it, a slightly less rigorous detoxification will add a relaxing post-dinner buzz to the meal.
Another way to use Amanita Muscaria in the kitchen is to add small amounts of untreated mushroom as a flavor enhancer. Chunks of the stems can be frozen and used later in soups and sauces.