Amanita muscaria fully formed caps, parboiled

According to the below, it is 10-15 in boiling water (see details). what I wonder is would fully formed caps need slicing. Slicing does increase surface area, but they are already so thin and the chemicals are so soluble in water….
"Cut the A. muscaria cap and stalk into thin slices (no more than 3–4 mm or 1/8” thick) to hasten dissolving of the active constituents. For each 110 g* or 4 oz of mushroom, use 1 liter or quart of water with 1 teaspoon salt. Garlic and bay leaf can be added to the water for flavoring. Bring the water to a rolling boil, then add the sliced mushrooms. Begin timing the cooking once the water returns to a boil. Boil for 10–15 minutes, until the mushroom is soft, then drain and rinse" (Rubel & Arora revised).

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14 October, 2016 22:13

http://foragerchef.com/amanita-muscariafly-agaric/#comment-276681 has an "olli" who lists Amanita apricata as a liver damaging Amanita muscaria lookalike.

My reply was:
olli, I think you’re confused about it. Do you have a source that proves your claim? http://www.amanitaceae.com/content/uploaded/pdf/aprica.pdf states someone had a reaction in his tongue and felt something where his liver is, but seemed fine otherwise, and only had a small piece of the shroom. the one who ate it to toxic levels, who may have had a different species, had no report of liver damage.

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ID question

It reminds me of edible lepiotas, but I am not sure. Could you please let me know what this is?

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2 October, 2016 19:11

What’s this? A giant mega-chaga?

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Chanterelle cleaning videos

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Polygonatum: Edible fruit? & an arboretum mislabeled species.

Even one of the most expensive colleges anywhere (Connecticut College) doesn’t label all their arboretum plants correctly. I found they’ve mislabeled their large Solomon’s Seal plants as P. pubescens. The plants are far too large and lacking the significant hairs of this species. I don’t know if my camera-phone’s photos are sufficient for a clear ID, though. For all I know, though in their native species section, they could have obtained seeds somewhere that sold them a non-native species. Otherwise, I’d lean toward the giant solomon’s seal.

The next point is the berries. They’re sweet, lacking insipid, acrid, bitter, or anything else that would be a problem. Going w/the idea w/plants that we can detect major poisons by taste, if not minor poisons, this isn’t passing that test. I’ve seen it in Sam Thayer’s book as "inedible". I don’t know if all species have the taste I had here, but I can say either this is the 1st clear exception on poison, or it is edible. Any comments are welcome, as I’d like to understand this better. Oh, and, I did eat one berry a little while ago, but may want more info. before eating several at once.

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Leucoagaricus americanus

Can anyone please confirm its identity prior to my cooking it?

found growing in mulch.

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