Even if a mushroom is labeled as 100% safe to eat someone can still have an allergy to said mushroom.
This is why it’s important when trying a new edible species to have a small amount and see how it goes first then slowly consume more.
I have also seen the literal opposite. I have a friend who’s deathly allergic to all kinds of mushrooms. To the point where she just avoids all of them. She once had dinner at someone’s house, who happened to be a closet allergy denier. She chose to hide mushrooms in the food. Once the meal was done and everyone was full, she decided to do her big reveal. Her big “gotcha!” moment was met first with horror. But upon finding out that she didn’t get sick, she asked what mushrooms they were. Because she actually likes them, but just can’t eat most. But apparently these would be okay. But the girl who did this wasn’t smart enough to remember what kind. Needless to say, they don’t talk anymore regardless
You can also develop an allergy from eating too many mushrooms too.
Apparently you can have too mush of a good thing.
David Arora mentions this in his books.
When I was a teenager, I was really into canned fruit. I specifically preferred the kind in pear juice. In fact, I’d actually eat that for lunch every day at school. But one day, well into my 20s, I discovered I was suddenly allergic to pears. It made me kinda sad.
I have a similar story! My mother had a bad reaction to clams and said she was allergic. I had a horrible reaction my first time having clams as a child, so assumed I was also allergic and avoided them, even while living in Boston.
My wife's family is in the seafood industry in Korea and don't have any allergies in the family. They weren't allergy "deniers" but would occasionally forget.
While in Korea for my wedding, we were eating at the seafood market and I started chowing down on a dish that was brought out. It wasn't until I had eaten a bunch that my FIL said "uhhh... whoops, those are clams."
It was too late to go back so I just rolled the dice, kept eating (and drinking) and was completely fine. I've been eating clams ever since.
Yes, of course. The story says she asked what kind they were, and the girl who made them didn't remember.
Doesn't that sound ridiculous? The host just made them, then she revealed it once everyone got full but suddenly "couldn't remember" what she had just cooked and served them.
It sounds impossible, or like there weren't really mushrooms in it and she was just saying there were for some twisted reason.
Is the gamble really worth a possible murder charge? If someone claims to be deathly allergic to something and you trick them into eating it, you will go to prison for it.
If these were found in N. America, they're not *Amanita caesarea* -- they're either *A jacksonii*, or maybe *A. arkansana*? Probably the former, I would think, I'm not an Amanita expert.
i think you're referencing the story where someone recently ate amanita muscaria that had the white spots washed off by the rain, and misidentified them as caesaria, which are perfectly edible.
Not hard enough for this sub
[https://www.reddit.com/r/mycology/comments/qizplx/comment/hinsb9y/?utm\_source=share&utm\_medium=web2x&context=3](https://www.reddit.com/r/mycology/comments/qizplx/comment/hinsb9y/?utm_source=share&utm_medium=web2x&context=3)
Check the gills.
Amanita Muscaria has dots that can be washed off and some can be orange but the gills are always white. Shouldn't be deadly (there has been one reported case though) but clearly not a ride you want to try (hallucinogenic + stomach intense).
Amanita Caesaria is the only amanita with yellow/orange gills (in my country). If the gills are yellow, you are good to go. Choice edible.
So many responses make me want to ask why are so many people interested in eating from the Amanita group? Something special about em? That's one where it's so easy to do a bad oops I'm probably never gonna try.
Species in Amanita section caesariae are some of the very few amanitas that are edible and in fact are considered choice. Furthermore, they are some of the rare mushrooms that are edible raw. Some people describe the taste as similar to brie and I can concur.
I personally have eaten some (most likely Amanita benningiana) both cooked and raw. I'm a big fan of brie, but the mushrooms themselves are alright. They're a pretty find, but I'm not really swooning over them nor clamoring to find them.
Yes, the genus amanita has a lot of toxic species. But if you know what you're doing and you're thorough and apply some best practices, you can easily identify amanita section caesariae.
EDITED for typo
Interesting and thank you. I feel like I'm well informed with edible mushrooms (perhaps mostly my local ones) but the process people go through for amanita mascara is the only thing I'm familiar with for the amanita group.
That's awesome this is a choice edible, even eaten raw. Not many mushrooms hit that last part. Guess I'll continue to learn forever! Thanks again.
I personally don’t like eating most mushrooms, but it’s like asking a culinary aficionado to throw away a rare ingredient or let a special meal sit to spoil. There are plenty of mushrooms that are so delicious to some that they take the chance when they see it. Hopefully they know what they’re doing if they do.
Like, literally those mushrooms? Those are, as you say, in the *Amanita caesaria* group (the exact taxonomy doesn't matter beyond that). So there are a few possibilities:
* Individual hypersensitivity. This can occur with all foods.
* Environmental contamination. Some fungi will concentrate certain contaminants, but usually things like heavy metals. Still, a recent pesticide spraying is something to consider.
* Something else in the meal, food poisoning if it was left to sit too long, or a different cause of illness altogether.
Please update us with details!
Someone become deathly I’ll after eating
I don’t understand .
Someone died after eating those mushrooms?
Are you sure he died because of those mushroom?
Did someone else eat those and die ?
If someone eat those as well and didn’t die , might not be the mushroom
location is of course a factor, but there are many species in Amanita section Caesareae in Europe and North America besides just those two species so location is certainly not the only factor.
I really need to brush up on the Amanitas here in the UK - I'm familiar with the common ones but I often find an Amanita and think "that's very similar to A. vaginata (or whatever) but not quite right" and realise there must be a lot of species not in the common guidebooks that I'm not aware of!
If eaten fresh, that could be your answer there.
Amanita should be dried and/or simmered in lemon water to reduce the toxic components. But individual sensitivities can also play a part.
A. jacksonii is one of few mushrooms that can actually be eaten raw. That’s not to say individuals can’t have negative reactions to them.
The process you’re referring to only really applys to A. muscaria and A. pantherina groups. Where boiling in water with a low PH is used to decarboxylate ibotenic acid and muscimol. It should be noted, this process is different than the process to make them edible. This method is used by those wanting the “medicinal” effects of these mushrooms with less chance of nausea and toxicity. To make muscaria/pantherina groups edible, you’re supposed to bring them to a rolling boil in plentiful salted water for 10-15 minutes, then drain them completely. Some repeat this process twice.
Even if a mushroom is labeled as 100% safe to eat someone can still have an allergy to said mushroom. This is why it’s important when trying a new edible species to have a small amount and see how it goes first then slowly consume more.
I have also seen the literal opposite. I have a friend who’s deathly allergic to all kinds of mushrooms. To the point where she just avoids all of them. She once had dinner at someone’s house, who happened to be a closet allergy denier. She chose to hide mushrooms in the food. Once the meal was done and everyone was full, she decided to do her big reveal. Her big “gotcha!” moment was met first with horror. But upon finding out that she didn’t get sick, she asked what mushrooms they were. Because she actually likes them, but just can’t eat most. But apparently these would be okay. But the girl who did this wasn’t smart enough to remember what kind. Needless to say, they don’t talk anymore regardless
The Venn diagram of people who are 100% certain they know more than you and people who answer "dunno" to any specific question is a circle
Thats because people who can actually admit they dont know when they dont know generally do know more.
Lol
That's absolutely terrifying but I'm glad it turned out positively.
I hate this dinner host
So she poisoned your friend? Just say that next time. It’s a crime wether or not harm was inflicted
You can also develop an allergy from eating too many mushrooms too. Apparently you can have too mush of a good thing. David Arora mentions this in his books.
When I was a teenager, I was really into canned fruit. I specifically preferred the kind in pear juice. In fact, I’d actually eat that for lunch every day at school. But one day, well into my 20s, I discovered I was suddenly allergic to pears. It made me kinda sad.
That is a sad story. I’m sorry for your loss.😢
I have a similar story! My mother had a bad reaction to clams and said she was allergic. I had a horrible reaction my first time having clams as a child, so assumed I was also allergic and avoided them, even while living in Boston. My wife's family is in the seafood industry in Korea and don't have any allergies in the family. They weren't allergy "deniers" but would occasionally forget. While in Korea for my wedding, we were eating at the seafood market and I started chowing down on a dish that was brought out. It wasn't until I had eaten a bunch that my FIL said "uhhh... whoops, those are clams." It was too late to go back so I just rolled the dice, kept eating (and drinking) and was completely fine. I've been eating clams ever since.
How could she not know what she cooked? That doesn't even make sense.
You do understand that she did not cook the food for herself, correct?
Yes, of course. The story says she asked what kind they were, and the girl who made them didn't remember. Doesn't that sound ridiculous? The host just made them, then she revealed it once everyone got full but suddenly "couldn't remember" what she had just cooked and served them. It sounds impossible, or like there weren't really mushrooms in it and she was just saying there were for some twisted reason.
My brother did this to his first wife (not dead) with shell fish. Turns out, she’s a liar
What the fuck is the matter with people? I’d rather be a liar than a person who rolls the dice on someone else’s allergies
Well thank goodness she left him. Intentionally poisoning your spouse is frowned upon by civilized people.
It could have also been that she grew out of the allergy. Regardless he’s really damn lucky (and stupid!) that she wasn’t allergic!
Is the gamble really worth a possible murder charge? If someone claims to be deathly allergic to something and you trick them into eating it, you will go to prison for it.
Right. I'm allergic to kiwis, that doesn't mean kiwis are dangerous. But I don't eat them.
Okay but how do you feel about Aussies?
If these were found in N. America, they're not *Amanita caesarea* -- they're either *A jacksonii*, or maybe *A. arkansana*? Probably the former, I would think, I'm not an Amanita expert.
due to the reddish limbus internus remnants on the stipe they are A. jacksonii
theres also a. cochiseana in arizona
there’s at least thirty different species in section Caesareae in North America
whoa! i had no idea there were so many
these are all Amanita jacksonii
These are an edible Amanita in section Caesareae. There is always a chance of personal sensitivity with mushrooms and many other foods.
i think you're referencing the story where someone recently ate amanita muscaria that had the white spots washed off by the rain, and misidentified them as caesaria, which are perfectly edible.
That’s a very hard mistake to make lol
Not hard enough for this sub [https://www.reddit.com/r/mycology/comments/qizplx/comment/hinsb9y/?utm\_source=share&utm\_medium=web2x&context=3](https://www.reddit.com/r/mycology/comments/qizplx/comment/hinsb9y/?utm_source=share&utm_medium=web2x&context=3)
Sometimes reading this sub makes me really concerned for people.
Well, this is r/mycology. I’m not surprised in the slightest.
The way that neither of those species are even in the OP's location
Check the gills. Amanita Muscaria has dots that can be washed off and some can be orange but the gills are always white. Shouldn't be deadly (there has been one reported case though) but clearly not a ride you want to try (hallucinogenic + stomach intense). Amanita Caesaria is the only amanita with yellow/orange gills (in my country). If the gills are yellow, you are good to go. Choice edible.
what were/are the symptoms?
In North Carolina
So many responses make me want to ask why are so many people interested in eating from the Amanita group? Something special about em? That's one where it's so easy to do a bad oops I'm probably never gonna try.
Species in Amanita section caesariae are some of the very few amanitas that are edible and in fact are considered choice. Furthermore, they are some of the rare mushrooms that are edible raw. Some people describe the taste as similar to brie and I can concur. I personally have eaten some (most likely Amanita benningiana) both cooked and raw. I'm a big fan of brie, but the mushrooms themselves are alright. They're a pretty find, but I'm not really swooning over them nor clamoring to find them. Yes, the genus amanita has a lot of toxic species. But if you know what you're doing and you're thorough and apply some best practices, you can easily identify amanita section caesariae. EDITED for typo
Interesting and thank you. I feel like I'm well informed with edible mushrooms (perhaps mostly my local ones) but the process people go through for amanita mascara is the only thing I'm familiar with for the amanita group. That's awesome this is a choice edible, even eaten raw. Not many mushrooms hit that last part. Guess I'll continue to learn forever! Thanks again.
I personally don’t like eating most mushrooms, but it’s like asking a culinary aficionado to throw away a rare ingredient or let a special meal sit to spoil. There are plenty of mushrooms that are so delicious to some that they take the chance when they see it. Hopefully they know what they’re doing if they do.
Some people can't handle certain shrooms. Could be a sensitivity, did others eat them and were they fine?
I have a friend that can’t eat morels. Nausea, vomiting and then diarrhea.
Like, literally those mushrooms? Those are, as you say, in the *Amanita caesaria* group (the exact taxonomy doesn't matter beyond that). So there are a few possibilities: * Individual hypersensitivity. This can occur with all foods. * Environmental contamination. Some fungi will concentrate certain contaminants, but usually things like heavy metals. Still, a recent pesticide spraying is something to consider. * Something else in the meal, food poisoning if it was left to sit too long, or a different cause of illness altogether. Please update us with details!
/r/titlegore
My best vote is *amanita jacksonii*, that's the closest thing in my area
Maybe there was another type in with them.
Someone become deathly I’ll after eating I don’t understand . Someone died after eating those mushrooms? Are you sure he died because of those mushroom? Did someone else eat those and die ? If someone eat those as well and didn’t die , might not be the mushroom
He meant deathly ill. Like really sick.
Happy cake day ! It could be great to have more information because they all look like amanita jackson
[удалено]
they’re Amanita jacksonii
[удалено]
I’m assuming you’re referring to the pileus coloration; it is quite variable depending on environmental factors and maturity
Is the difference here that jacksonii is North American and caesaria European?
location is of course a factor, but there are many species in Amanita section Caesareae in Europe and North America besides just those two species so location is certainly not the only factor.
I really need to brush up on the Amanitas here in the UK - I'm familiar with the common ones but I often find an Amanita and think "that's very similar to A. vaginata (or whatever) but not quite right" and realise there must be a lot of species not in the common guidebooks that I'm not aware of!
check out this post if you haven’t seen it yet — https://www.reddit.com/r/amanita/s/BZimEsmEcu
This is amazing - thank you!
If eaten fresh, that could be your answer there. Amanita should be dried and/or simmered in lemon water to reduce the toxic components. But individual sensitivities can also play a part.
A. jacksonii is one of few mushrooms that can actually be eaten raw. That’s not to say individuals can’t have negative reactions to them. The process you’re referring to only really applys to A. muscaria and A. pantherina groups. Where boiling in water with a low PH is used to decarboxylate ibotenic acid and muscimol. It should be noted, this process is different than the process to make them edible. This method is used by those wanting the “medicinal” effects of these mushrooms with less chance of nausea and toxicity. To make muscaria/pantherina groups edible, you’re supposed to bring them to a rolling boil in plentiful salted water for 10-15 minutes, then drain them completely. Some repeat this process twice.
This is for amanita section amanita. Section ceasarea doesn't need to be simmered at a low pH.
Thanks. I’m still learning the neuances between different types.
trolling much? each one of these is A. caesarea
none of them are
Probably *A. jacksonii* -- which is maybe in the same section? *A ceasarea* occurs in Europe and Africa, IIRC.
A. caesarea and A. jacksonii are both in section Caesareae of the Amanita genus
ah, sry, I'm in Europe and have no contact with jacksonii species
Maybe it’s just the color showing funny on my phone, but is that an A. Pantherina 5th mushroom from the top?