The described phenomenon fits perfectly with the fly agaric (Amanita rubescens).<\/p>\n\n\n\n
In Slovakia (as well as in many parts of Central Europe), many casual mushroom pickers avoid the fly agaric for fear of confusing it with something inedible or poisonous – and therefore leave it in the forest, which experts consider a pure waste:<\/p>\n\n\n\n
Why the fear? It belongs to the genus Amanita – the same family as the deadly poisonous fly agaric and fly agaric. The main reason for caution is confusion with the fly agaric.<\/p>\n\n\n\n
Why it’s delicious: Connoisseurs appreciate the fly agaric as an excellent edible mushroom with firm flesh and a very delicate nutty aroma.<\/p>\n\n\n\n
What are the characteristics of the fly agaric and how experts identify it:<\/p>\n\n\n\n
Red (main characteristic): In places where snails feed, in worm burrows or on cut surfaces, the flesh slowly turns reddish to pearly pink (hence the name). Its poisonous relatives, such as the crested mushroom, always remain pure white when cut.<\/p>\n\n\n\n
Stem ring: Its stem ring is markedly longitudinally grooved (grooved).<\/p>\n\n\n\n
Important for preparation: Raw fly agaric is indeed poisonous due to the hemolysins (blood-dissolving substances) it contains. However, these toxins are completely destroyed by heating (boiling or frying for at least 15-20 minutes) and it becomes a delicacy.<\/p>\n\n\n\n
Another option to which this statement applies is the crested mushroom (Neoboletus luridiformis). This mushroom is also often mistakenly left in the forest due to its dark blue color when cut and its red color, although in a culinary sense it can surpass the cep.<\/p>\n","protected":false},"excerpt":{"rendered":"
The described phenomenon fits perfectly with the fly agaric (Amanita rubescens). In Slovakia (as well as in many parts of Central Europe), many casual mushroom pickers avoid the fly agaric […]<\/p>\n","protected":false},"author":2,"featured_media":21298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-21297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nteresting"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21297"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21297\/revisions"}],"predecessor-version":[{"id":21299,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21297\/revisions\/21299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/21298"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}