Observation 97429: Amanita flavorubens (Berk. & Mont.) Sacc.
When: 2012-06-15
No herbarium specimen

Notes: I found this today w/in 15-20’ of what I think was a white pine tree, and
equidistant to another tree that may have been a cedar growing in the soil and
presumably the tree root system. It is the yellow one in my left hand,
showing size.

Other info.:
Raw taste & spit indistinct. Odor not distinctive. Microwaved taste & spit
fairly flavorful but not super distinctive. Picture showing the internal
structure of the stipe shows its complex inner workings, including the darker
colored components. In digging a little, I found nothing obvious buried where
the stipe was.

Is this an Amanita muscaria var. formosa, or possibly something else?

Thanks everyone.

Sam Schaperow, B.S., M.S.

P.S. I didn’t know the difference btwn. Pers. and Thiers. Mushroomexpert.com didn’t list the two that I can remember. What’s the difference?

Please login to propose your own names and vote on existing names.

Eye3 = Observer’s choice
Eyes3 = Current consensus


Add Comment
I think that we are not likely to need more pix.
By: R. E. Tulloss (ret)
2012-06-16 23:53:42 CDT (-0400)

The evidence for A. flavorubens seems good to me.

On MO, most of the IDs are based on pictures although, quite a few are based on microscopic investigation as well. There are even cases in which DNA evidence has also be obtained from MO specimens. It’s important to understand that we’re talking about various degrees of certainty. A mushroom guru in the flesh is worth several remotely on MO.

You should also be aware that there are a minimum of four toxins that occur in amanitas. We are not only concerned with the amatoxins of the species of sect. Phalloideae with regard to serious bodily harm. Within recent decades, severe liver and kidney damage have both been caused by species in sect. Lepidella in the Americas. At least one species placed by some authors in sect. Amidella has caused very similar damage in Europe. A modest number of specimens of A. muscaria (described as not enough to kill a European) killed several African people who obtained the material from a pine plantation introduced in Tanzania.

I can’t continue further with this discussion at present, but I’d like to suggest that you might want to learn more about the diversity of poisons. For starters, information about a good reference can be found here:


I recommend Dr. Benjamin’s book.


Reply to last comment
By: Sam.Schaperow (SamSchaperow)
2012-06-16 22:20:29 CDT (-0400)

Rod, TY for the reply. Is anything else needed beyond the additional pics I posted earlier today for a more concrete identification?

Regarding taste, if the following is true, then….:
: it is consistently true amongst specimens that in microwaving A. amerirubescens & A. flavorubens (assuming 97429 is A. flavorubens), that the former consistently is reminiscent of freshly caught white-fleshed fish w/o the usual “fungal” flavor found in most mushrooms, while A. flavorubens contains the typically fungal flavor:
Then once knowing it is indeed an Amanita, it would seem as important, if not more-so, to include the aforementioned taste info. about A. amerirubescens, than to bring up its spore size (if its spore size is similar to too many other Amanitas).

Now I do realize the subjectivity of taste, and this is a hypothetical in which most people agree w/the taste characteristic (not that everyone perceives bitter taste at all the same way…).

If interested, this was my experience of a blusher (the indoor pictures found in observation 97428). I posted the below to Yahoo! Groups Mushroom Talk and Northeast Mushrooms on 10/14/11: "So, after much discussion with others after I had already IDed an A. rubescens, or is it now amerirubescens?, I finally tried it. I took a sliver of the cap, measuring 1/4 tsp., then microwaved it without anything added. It was considerably different than my typical mushroom experiences. Though the texture was fairly typical, the flavor wasn’t.

I noticed a bit of a salty flavor and an almost seafood-like quality. It was reminiscent of eating a white-fleshed very fresh fish. I think it had the slightest hint of sweetness, but I can certainly say there was no bitterness detectible in my sample. I don’t think it had any typical fungal flavor. In appreciating the subtleties so much between mushrooms, I can sometimes lose track of the typical underlying fungal flavors. I can only say it seemed to lack such a flavor, though eating a larger quantity could change my attitude. I found it most enjoyable at least cooked this way & I think it was considerably better than hen of the woods (maitake) and many other mushrooms.

Only because I have some Amanita anxiety will I wait until later tomorrow to have more, though not out of any good logic since it is clearly not a destroying angel, death cap, etc. After this wait period, I will be open to eating the rest, however maybe I should cook 1/2 in a saute and the other in the microwave."

Interestingly, I see at the time I knew of the not yet official A. amerirubescens name. Also, I did saute the rest and was quite disappointed. Unlike almost all mushrooms I’ve tried, this one was more enjoyable microwaved w/nothing added than sauteed. Of course, the amnt. of cooking or other factors could have skewed the outcome, but barring a poor future microwaved outcome, I will stick to microwaving these.

I have no information on flavors.
By: R. E. Tulloss (ret)
2012-06-16 18:49:52 CDT (-0400)


Distinctive flavors are hardly ever described for amanitas. Differences in smells are more commonly recorded. We don’t know very much at all about the chemistry in either case. The literature is very weak unless the flavor is very strong…very bad, very acid, very peppery (to the point of burning the tongue), etc. We just don’t have a very good set of terms commonly agreed upon for taste.

The brown area is probably an area of decay…unless a slug curled up inside the stem. :-)


Rod, does
By: Sam.Schaperow (SamSchaperow)
2012-06-16 18:17:49 CDT (-0400)

Rod, the yellows appear accurate to me. Does http://mushroomobserver.org/image/show_image/228339?obs=97429&q=K9wY help? I just added this and also pictures of the basal bulb.

Also the [taste & spit] flavor btwn. this mushroom and observation 97428 are very different both raw and microwaved. What’s the literature/knowledge about the flavors?

Lastly, what is the brown stuff in the stipe? It was quite distinct.

Thank you!


I think I see some yellow around the edges of cap. [edited]
By: R. E. Tulloss (ret)
2012-06-15 22:58:32 CDT (-0400)

I’m not referring to volval bits, I mean I see yellow on the cap surface around the edges. Is this an artifact in the photo or is this yellow really there in good light?

[edit] I see that the stem and ring are yellow in the image under MO 97428 showing you holding this species (as you write) in your left hand. The yellow stem and ring along with the possible yellow around the edges of the cap, the time of year, the form of the mushroom, and your collecting area suggest that this may be Amanita flavorubens.


It would still help to see a side view of the bulb (always with amanitas).

Rain can wash most or all of the yellow pigment out of the cap in flavorubens.


If you still have this material,…
By: R. E. Tulloss (ret)
2012-06-15 22:36:41 CDT (-0400)

can you take a sideview shot of the bulb, please?


Created: 2012-06-15 20:42:57 CDT (-0400)
Last modified: 2012-06-16 19:05:18 CDT (-0400)
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