How to Dry Amanita Muscaria


Amanita muscaria, or fly agaric, is a family of toadstool mushrooms comprised of both poisonous and edible varieties. It's identified by its bright red appearance, sometimes possessing white spots. The edible varieties of fly agaric possess dark gills under the cap. Drying the edible Amanita muscaria gives you the ability to store it for future culinary and shamanic uses.

Step 1

Rinse 1 pound of Amanita muscaria in a strainer to remove dirt or debris.

Step 2

Hold a mushroom in your hand and slice it in thin rings from the top of the cap to the bottom of the stem. Do this with each mushroom, using a sharp knife.

Step 3

Spread the mushroom slices out evenly over a baking sheet.

Step 4

Place the sheet in the oven and bake at 400 degrees Fahrenheit for 20 minutes.

Step 5

Remove the baked mushroom pieces from the oven and allow them to cool on a cooling rack. Once they reach room temperature, store them in an airtight glass jar, and keep them in your refrigerator. The dried chips last indefinitely.

Things You'll Need

  • Sharp knife
  • Baking sheet
  • Cooling rack
  • Airtight jar


  • "Wild Edible Fungi: A Global Overview of Their Use and Importance to People"; Eric Boa; 2004
  • University of Wisconsin: Tom Volk's Fungus of the Month for March 2002
Keywords: drying Amanita muscaria, Amanita muscaria, drying mushrooms, dry fly agaric

About this Author

Chelsea Hoffman resides in Las Vegas, Nev., where she is currently working on a dramatic novel titled "Chloe." A published freelance writer for over 15 years, Hoffman writes for GardenGuides, Travels, and a variety of other online and print venues.