Editing Amanita muscaria (section)

=== Culinary ===
[[File:Gelin Mantarı Sinek mantarı (Amanita muscaria),.jpg|thumb|upright|A blooming toadstool in [[Turkey]]]] 
The toxins in ''A.&nbsp;muscaria'' are water-soluble: parboiling ''A.&nbsp;muscaria'' fruit bodies can detoxify them and render them edible,<ref name="RubArora">{{cite journal|doi=10.1007/s12231-008-9040-9|author=Rubel, W.|author2=Arora, D.|year=2008|title=A Study of Cultural Bias in Field Guide Determinations of Mushroom Edibility Using the Iconic Mushroom, ''Amanita Muscaria,''as an Example|journal=Economic Botany|volume=62|issue=3|pages=223–43|bibcode=2008EcBot..62..223R }}</ref> although consumption of the mushroom as a food has never been widespread.<ref>Viess, Debbie. [http://bayareamushrooms.org/education/further_reflections_amanita_muscaria.html "Further Reflections on Amanita muscaria as an Edible Species"]</ref> The consumption of detoxified ''A.&nbsp;muscaria'' has been practiced in some parts of Europe (notably by Russian settlers in Siberia) since at least the 19th century, and likely earlier. The German physician and naturalist [[Georg Heinrich von Langsdorff]] wrote the earliest published account on how to detoxify this mushroom in 1823. In the late 19th century, the French physician [[Félix Archimède Pouchet]] was a populariser and advocate of ''A.&nbsp;muscaria'' consumption, comparing it to [[manioc]], an important food source in tropical South America that must also be detoxified before consumption.<ref name="RubArora"/>

Use of this mushroom as a food source also seems to have existed in North America. A classic description of this use of ''A.&nbsp;muscaria'' by an [[African-American]] mushroom seller in Washington, D.C., in the late 19th century is described by American botanist [[Frederick Vernon Coville]]. In this case, the mushroom, after parboiling, and soaking in vinegar, is made into a mushroom sauce for steak.<ref>Coville, F. V. 1898. ''Observations on Recent Cases of Mushroom Poisoning in the District of Columbia''. United States Department of Agriculture, Division of Botany. U.S. Government Printing office, Washington, D.C.</ref> It is also consumed as a food in parts of Japan. The most well-known current use as an edible mushroom is in [[Nagano Prefecture]], Japan. There, it is primarily salted and pickled.<ref>{{cite thesis |last1=Phipps |first1=Allan |title=Japanese use of Beni-Tengu-Dake (''Amanita Muscaria'') and the efficacy of traditional detoxification methods |date=2000 |url=https://digitalcommons.fiu.edu/etd/4451/ }}{{pn|date=December 2024}}</ref>

A 2008 paper by food historian William Rubel and mycologist David Arora gives a history of consumption of ''A.&nbsp;muscaria'' as a food and describes detoxification methods. They advocate that ''Amanita muscaria'' be described in field guides as an edible mushroom, though accompanied by a description on how to detoxify it. The authors state that the widespread descriptions in field guides of this mushroom as poisonous is a reflection of [[cultural bias]], as several other popular edible species, notably [[morels]], are also toxic unless properly cooked.<ref name="RubArora"/>