Learn which plants thrive in your Hardiness Zone with our new interactive map!

How to Dry Amanita Muscaria

By Chelsea Hoffman ; Updated September 21, 2017
Fly agaric includes both edible and poisonous toadstool varieties.
toadstool image by Josef F Stuefer from <a href='http://www.fotolia.com'>Fotolia.com</a>

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.

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

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.

Spread the mushroom slices out evenly over a baking sheet.

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

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 Will Need

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

About the Author


The author of such novels as “Planet Omega” and the romantic drama, “Chloe and Louis,” Chelsea Hoffman devotes her time to writing about a myriad of different topics like gardening, beauty, crafts, cooking and medical research. She's published with Dobegreen.Com, The Daily Glow and other websites, and maintains the site Beauty Made Fresh.