How to Dry Amanita Muscaria
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Amanita muscaria, or fly agaric, is a family of toadstool mushrooms comprised of both poisonous and edible varieties. It's identified by its bright red appearance, sometimes possessing white spots. The edible varieties of fly agaric possess dark gills under the cap. Drying the edible Amanita muscaria gives you the ability to store it for future culinary and shamanic uses.
Rinse 1 pound of Amanita muscaria in a strainer to remove dirt or debris.
Hold a mushroom in your hand and slice it in thin rings from the top of the cap to the bottom of the stem. Do this with each mushroom, using a sharp knife.
- Amanita muscaria, or fly agaric, is a family of toadstool mushrooms comprised of both poisonous and edible varieties.
- Drying the edible Amanita muscaria gives you the ability to store it for future culinary and shamanic uses.
Spread the mushroom slices out evenly over a baking sheet.
Place the sheet in the oven and bake at 400 degrees Fahrenheit for 20 minutes.
Remove the baked mushroom pieces from the oven and allow them to cool on a cooling rack. Once they reach room temperature, store them in an airtight glass jar, and keep them in your refrigerator. The dried chips last indefinitely.
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AMANITA MUSCARIA SHOP!
Continuing the old traditions of our ancestors we sell dried Amanita Muscaria collected in Lithuanian forests.
Amanita muscaria caps were used for special recipes in the making of medicine, ingredients for magic, shamanic rituals & other mysterious things. Our customers make a lot of other Amanita Muscaria ( Fly Agaric ) products such as creams, compresses, elixirs, health remedies, art and ritual decorations etc…
We spent many years of studying various literature and made tons of experiments to reach the best quality in our production processes. We know when to pick and how to clean Amanita Muscaria caps which prevent us from errors such as dark color, bad smell or worms. We know how to dry Amanita Muscaria mushrooms to make the product with excellent color and good smell.
Due to the right drying method, Amanita Muscaria keeps its best physical and chemical qualities. When the mushrooms are gathered they are being sorted out and cleaned up, then we put them into a special dryer for 2-4 days (drying by heated airflow at the temperature of around +40 degrees Celsius in professional stainless steel dehydrators).
We then pack dried mushrooms into a vacuum sealed packages of various sizes. We store our production in a cool, dry and dark place no longer than one year.
Amanita muscaria has a lot of variations! The light yellow to yellow ones are – guessowii, Silvery white with white warts – alba, liver brown with yellowish warts – regalis, pinkish to orangish “melom colored” – persicina, red with yellow to yellowish – whitish warts – flavivolvata, – all of these are variants of amanita muscaria and contain ibotenic acid and muscimol. The chemical compounds in A. Muscaria could be very different and it depends on many factors like: location, soil, meteorological factors, etc. Mushrooms picked in the same forest showed the consist of extremely wide ranges according to laboratory tests.
What You Need
It is harvest season so here is a quick and dirty guide to dry your Amanita muscaria, as best as possible, without a good dehydrator.
A good dehydrator is the best way to dry them, In a dehydrator you will convert the most Muscimol from Ibotenic Acid (stuff that makes you puke).
- Amanita muscaria (fly agaric), or any mushroom you want to dry.
- Window Screen
- Fan (Box Fan is okay)
- Dehumidifier (optional)
- Fireplace (optional)
Clean your mushrooms with a damp rag and a dry paintbrush, you want to remove all the dirt and debris so they dry without any contamination. Dab dry your mushrooms with a dry towel. Cut them in at least halves so they dry faster, you may leave the stems attached to the caps.
Place your prepared mushrooms on a window screen, preferably in a place where they will receive lots of sunlight. Aim your fan directly at the mushrooms and turn it on full power. You want to remove as much moisture as quickly as possible. Try and make sure the room is nice and warm to keep as much moisture out as well. If you have a dehumidifier, set it up directly next to the mushrooms an turn it on high.
If you don’t have a fireplace, this will be your last step, in 3-5 days your mushrooms should be cracker dry. They are not ready until they are completely cracker dry, that means that you can easily snap them in half.
Note: There are conflicting reports that air drying will not convert Ibotenic Acid into Muscimol, that you need heat. I have never gotten sick from air drying them.
Once your mushrooms are dry to the touch, move them to your fireplace. You can either set them on it like I have or place them in a mesh vegetable bag and hang them in front of the fireplace. Keep an eye on them to make sure you don’t burn them. Flip them as needed and if the mushrooms lose any liquid it is too hot. You do not want them to lose any physical liquid during the drying process. Again, do this step until they are cracker dry.
Once they are completely dry, either by air or fire, you want to store them as soon as possible in an air tight container. Once they are dried it is best to make a tea for consumption to convert as much Ibotenic Acid as possible. You can learn more about that here.
You can use these steps to dry any kind of mushroom!
I hope this helps and if you have any questions please ask. Additionally, if you have any tips or ways I can improve this process please let me know! Thanks!
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How we do it?
The practice of collecting and drying Amanita Muscaria caps for many years allowed us to understand the secrets of this one of the most famous mushrooms. We know when and how to collect mushroom caps correctly. We are picking it for years in forests of Latvia and Lithuania. Our mushroom drying technology allows you to offer Fly Agaric caps of excellent color, strong mushroom odor and extremely good taste.
The mushrooms are dried at a temperature not higher than 104 Fahrenheit in a special dryer. The mushrooms are then stored in a dry, dark and cool place to keep the humidity inside the mushroom below 15 percent. Find more information on how we do ours business to perfection on our blog.
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