Observation 160496: Amanita caesarea (Scop. : Fr.) Pers.
When: 2013-11-09
No herbarium specimen

Images

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These mushrooms were found on a foray in Sardinia led by Sardinian mycologist, Maria Pina Marotto.
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Albert Casiero, our Italy foray coordinator, finally scored…
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Albert likes his Amanita caesarea raw with a little olive oil…

Proposed Names

83% (1)
Eyes3
Recognized by sight: beautiful!

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Eye3 = Observer’s choice
Eyes3 = Current consensus

Comments

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Very complicated question…
By: James Baker (cepecity)
2014-02-27 15:16:01 CST (-0500)

A taste comparison to other species would only make sense if the preparation of the mushrooms was identical. Even then, different chiefs would make a difference so the only valid comparison might be for raw uncooked mushrooms all at approximately the same developmental stage.

But the short answer is that I am not a cook, and my partner won’t cook or eat any Amanitas that I bring to her so I have almost no other experience for comparison. So I envy your culinary experience!

aaaaaaaaaaaahhhhhhhhhh!
By: Debbie Viess (amanitarita)
2014-02-27 13:32:02 CST (-0500)

I can’t stand it! I am so jealous!

Someday…;)

How did they stack up to other amanitas that you have eaten?

Yes, we ate them-
By: James Baker (cepecity)
2014-02-27 13:28:25 CST (-0500)

And they are wonderful!

more importantly…
By: Debbie Viess (amanitarita)
2014-02-27 09:45:59 CST (-0500)

did you eat them? I am jealous!

I would suggest Amanita caesarea as the name.
By: R. E. Tulloss (ret)
2014-02-27 09:04:40 CST (-0500)

I’ve been collaborating in genetic studies of section Caesareae. In the Mediterranean region, at the moment, we’re only seeing one group of highly similar sequences for collections of Caesareae capable of ejecting spores—-Amanita caesarea. If you include secotioid fungi, then there is also A. torrendii.

Very best,

Rod

Created: 2014-02-27 02:04:29 CST (-0500)
Last modified: 2014-02-27 13:25:00 CST (-0500)
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