I traveled to Yunnan, China three times to join my mycologist friend, David Arora. Some of you may know his books: Mushrooms Demystified, and All the Rain Promises and More. The latter volume includes my first published pieces! Two small paragraphs on mushroom collecting. Here, you see David photographing one of the women we had … Continue reading Yunnan, 1998.
A look at an historic mushroom text. "In 1879 mushrooms were exported from Japan to the value of 243,440 yens. The yen is equal to 99.7 cents. Among the northeastern tribes of Asia fungi are largely used as food. One species, when pounded, forms their snuff, while another, the Fly Agaric, which is utilized in … Continue reading Amanita Muscaria Toxicity and Vinegar Preserved Mushrooms
Detoxified Fly Agaric How much Amanita muscaria to is safe to eat? When you detoxify the "Fly Amanita" by leaching out the water soluble toxins by parboiling thinly sliced mushrooms in plentiful water for at least ten, and preferably fifteen minutes, you transform Amanita muscaria into a prime edible mushroom. Short of lab testing which … Continue reading How much amanita muscaria is safe to eat?
Please see the main article on Amanita muscaria, and how it is edible if parboiled for an introduction to the edibility of Amanita muscaria. Please download, read, and share my article on the edibility of Amanita muscaria co-authored with David Arora and published in the peer review journal Economic Botany in 2008: "Amanita muscaria: A … Continue reading Amanita muscaria, edibile if parboiled
MUSHROOMS ARE THE GIFT of the forest. They are the summer fruit and the winter meet. On the luckiest of days they spread out between the trees like meadow flowers—yellow, red, russet, white, blue, gray. Whether you are out on one of these days, or on a day in which the mushrooms are hiding, every … Continue reading Wild Mushrooms