How to Detoxify and Cook Amanita Muscaria

Basic run down of how I detoxify and prepare Amanita muscaria for eating. If you don't know what that mushroom is, or don't know how to identify it, this is not for you. It's easy: all you have to do is boil them, but I include specific times and quantities.
For each 1 lb sliced muscaria, add 6 quarts of water to a pot with 2 Tablespoons salt. Cover, bring to a boil, set a timer for 15 minutes, then remove the mushrooms, rinse them, dry them if you want to saute them, and it's done. They're good in soup, especially things like miso soup, and they'll make a fun substitute for calamari as the stems are hollow and keep a nice texture.
I'm using A. guessowii that is pretty common here in the Midwest, but most will know muscaria as having a red cap. This method can be used for either mushroom.
Link to my post and the recipe with exact proportions below.
foragerchef.com/amanita-musca...