This website is not intended to be used for mushroom identification. You should be certain on all identification points when consuming any wild edible. For a list of recommended books and websites for mushroom foraging, click here. I disclaim any liability whatsoever with respect to any damages that result from the use of the information contained in this website.
This mushroom breaks all the rules. It looks poisonous, its an amanita, and yet… you can(and should) eat it RAW! America’s democratic answer to Europe’s empirical, Cesar’s Amanita, this one is a somewhat rare delicacy. As many Amanitas are poisonous, this one is not recommended for beginner foragers. The cap is red in the center, fading to yellow towards the margin and strongly striate. It has pale yellow gills and an annulus ring(the little “skirt” left on the stem where the cap separated from it). The stipe(stem) is pale yellow with red fibrils. The whole thing grows out of a huge egg-shaped volva. In comparison, the non-edible look a-likes have white gills and no red striations.
We found these throughout the summer growing straight up out of the duff in the forest at Sanctuary. I always get excited and a maybe a little nervous harvesting these. They do not hide from us, but rather dare us to consume their flesh. Their bold bluffing works and I second guess myself every time. Am I sure these are them?
I do not try to transport these any great distance. They turn to mush pretty quickly and easily, so they are really to be enjoyed as soon as possible. They are excellent simply sliced and sprinkled with a little sea salt and black pepper, drizzled with a touch of olive oil and the smallest dash possible of white wine vinegar. I love them served over some fresh garden lettuce, like arugula(maybe omit the black pepper if using arugula), pasta, or just to try on their own in all their decadent, buttery, tender glory.
“The arrangement of the flesh is similar to a bamboo shoot.”
Ellie Early Barker
