Blushers (section validae) are also toxic though their toxins are supposedly destroyed by heat, none of the species in my area are considered edible. Are you thinking of grisettes (section vaginata)?
I found a small Amanita constricta a couple weeks back that I dried but haven’t gotten around to tasting yet.
Amanita Rubescens - yes, you have to prepare. them (but who even eats “usual” mushrooms as-is, I always fry them, or they go in a soup. But ad I said, I never tried them - when they are there, everything else is also there, so i had no incentives to “try something new” :)
Ah, that one is pretty rare in the PNW. The common blushers around here are A. augusta which is said to taste like cardboard by the few who have tested it and A. porphyria which is generally not considered edible.
I’m a fan of detoxified muscaria but I gotta agree that it’s not worth the extra effort unless you can’t find any decent edibles.
There are also Blushers who are brothers to them, but without the toxic stuff. I wasn’t collecting them, but you should probably check them out
Blushers (section validae) are also toxic though their toxins are supposedly destroyed by heat, none of the species in my area are considered edible. Are you thinking of grisettes (section vaginata)?
I found a small Amanita constricta a couple weeks back that I dried but haven’t gotten around to tasting yet.
Amanita Rubescens - yes, you have to prepare. them (but who even eats “usual” mushrooms as-is, I always fry them, or they go in a soup. But ad I said, I never tried them - when they are there, everything else is also there, so i had no incentives to “try something new” :)
Ah, that one is pretty rare in the PNW. The common blushers around here are A. augusta which is said to taste like cardboard by the few who have tested it and A. porphyria which is generally not considered edible.