Muscaria is actually a pretty good culinary mushroom if you remove the water-soluble muscimol and ibotenic acid by parboiling it in a large pot of water.

It has a pleasant savory flavor that's slightly nutty and it sears nicely even after being boiled.

[–] AugustWest@lemmy.world 2 points 3 days ago (1 children)

I do rather enjoy the taste, but I’ve never actually come across an edible mushroom I disliked.

[–] the_artic_one@programming.dev 1 points 3 days ago

Stropharia Ambigua is edible but supposedly tastes how it smells: like rotting leaves. There's also some bitter/spicy Russula I've only tasted raw which are supposed to taste pretty awful even after cooking.

[–] WhiteOakBayou@lemmy.world 1 points 3 days ago

Yeah I was eating whole dried caps I believe and ate two or three. I never would have been able to just munch that much plant matter of cubes without feeling sick. The same place I bought the amanita I bought Kratom and Salvia and of the three legal highs the amanita did the least by far.