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Amanita rubescens


A mushroom to eat, but with caution


The genus Amanita is one of the numerous fungal genera existing in nature. Inside, it includes both very good and highly sought after species, such as the delicious Amanita caesarea; but also highly toxic and poisonous species, such as the deadly Amanita phalloides. Then there are mushrooms that are good to eat, but with caution, such as the Amanita rubescens. This mushroom is also called Tignosa vinata, because its most important and recognizable characteristic is that its meat turns to reddish even if it is not manipulated. This Amanita can be eaten, but it contains thermolabile toxic substances that must be eliminated by cooking the mushroom meat. However, cooking must be accurate and prolonged to avoid intoxication.

The characteristics of the Amanita rubescens



Amanita rubescens takes its botanical name from the fact that its flesh tends to turn towards a wine-red color. Rubescens in Latin, in fact, means red. The vulgate name with which this species is often referred to is also Tignosa vinata, or red Amanita. His hat has a reddish brown color, but when it rains it tends to fall away and become much lighter. It often has residues of the veil, but they never have a white color. The hair is compact and firm, it can measure up to 15 centimeters in diameter, when it rains a lot can also become larger, but in dry seasons it remains much smaller. When the fungus is young, the cap has a hemispherical shape, then gradually as it matures it is enlarged and leveled. The margins are always smooth and smooth.

The toxicity of the Amanita rubescens



The stem of the Amanita rubescens can grow up to 25 centimeters in height, has a slightly conical shape and is white in color. It too has nuances of wine red, especially near the hat and the underlying ring, while the volva is absent. The internal meats are white, tending to red when they are cut, they do not give off a particular smell and, if tasted, they have a sweet taste with an acidic aftertaste. The Amanita rubescens grows in the period from the summer up to the whole autumn, it is found in the woods, where it prefers broad-leaved or coniferous plants, and develops at different altitudes. When you find an Amanita rubescens, or a specimen that you believe so, you must take care not to taste it raw, or in any case not to swallow the meat, because if they are not cooked they are toxic and can lead to severe hemophilia crisis.

How to cook Amanita rubescens



Removed the fact that the Amanita rubescens must not absolutely be eaten raw, once cooked it is much appreciated in the kitchen. Admirers consider it second, only for goodness, only to the Amanita caesarea, within the genus. The taste of his meats is however very strong, so much so that it may not be appreciated by everyone; in general, for this same reason, it is not recommended for use with other varieties of mushrooms, because it would cover their taste. Grilling is also not recommended, because with this method, some raw mushroom parts could remain inside, which would therefore be bad for your health. The cooking must last at least 20 minutes; to cook the Amanita rubescens, the stem must be eliminated, and the cap must be cleaned well, because the cuticle cannot be removed without damaging the entire fungus.