From: rusty.hinge@foobar.zetnet.co.ok   
      
   The message    
   from Frederick Burroughs  contains these words:   
      
   > I've had Amanita muscaria var. formosa in a miso soup.  Picked it   
   > locally, near my home.  I dehydrated slivers of it, powdered some of it,   
   > and used it in a soup.  The total amount came from one medium and one   
   > small specimen combined.  The soup tasted very good, but was very rich   
   > and filling.  I couldn't finish it.  Psychological effects were minimal   
   > and contradictory; I felt sedated, hazy and nervous all at the same   
   > time.  Slept well afterwards.   
      
   > A. muscaria has potential as a flavor enhancer, similar to MSG.   
   > Powdered and sprinkled on meat or fish, or mixed into a casserole, it   
   > can really enhance flavor.  (Might even go well with pumpkin pie?)  I've   
   > heard some chefs use it as a "secret" ingredient.   
      
   Peeled, the European specimens are said to be perfectly edible.   
      
   I've never tried them, but I'm told it is exceedingly bitter.   
      
   --   
   Rusty   
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    * Origin: you cannot sedate... all the things you hate (1:229/2)