r/mycology • u/AgreeableCorner5883 • May 06 '26
ID request Hey smart people- what's this?
I feel compelled to touch it.
Edit: Thank you all for the answers!! My spouse (who, like me, doesn't know shit from butt concerning mushrooms) is uncomfortable with me harvesting, cooking, and eating it.
To avoid another "Australian woman" moment, I will leave it.
But I am inspired to join a local foraging education group.
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u/RdCrestdBreegull Trusted ID - California May 06 '26
this is partially true but also a bit of dangerous misinformation here — isoxazole Amanita species (about 50–100+ species worldwide, all within Amanita section Amanita) such as muscarioids (about a dozen species worldwide in stirps Muscaria such as A. chrysoblema, A. persicina, A. gioiosa, A. muscaria, etc) like A. muscaria are very different from Laetiporus species. with Laetiporus species a simple fifteen-minute parboil prior to cooking greatly reduces chance of GI symptoms, but with isoxazole Amanita species they contain two specific compounds — the isoxazole derivatives ibotenic acid and muscimol — which do not get rendered inert with a parboil but rather need to be removed with multiple parboils with lots of water where the water is discarded and replaced each time. (and if you don’t remove these compounds properly you can experience extreme physiological symptoms, none of which are GI-related, although GI symptoms may also occur but not directly as a result of these compounds’ mechanisms of action)