- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Amanitaceae (Amanitaceae)
- Genus: Amanita (Amanita)
- Species: Amanita rubescens (Amanita muscaria)
- Other names for the mushroom:
- Amanita gray-pink
- Amanita pink
- Amanita pearl
Amanita muscaria forms mycorrhiza with deciduous and coniferous trees, especially with birch and pine. Grows on soils of any type, throughout the temperate zone of the Northern Hemisphere. Amanita muscaria bears fruit singly or in small groups, is common. The season is from spring to late autumn, most often from July to October.
The cap ∅ 6-20 cm, usually no more than 15 cm. Initially semi-spherical or ovoid , then convex , in old mushrooms it is flat-spread , without a noticeable tubercle. The skin is most often grayish-pink or red-brown, to meat-red, shiny, slightly sticky.
The pulp is white , fleshy or thinly fleshy , with a weak taste, without a special smell. When damaged, it gradually turns into light pink, then into a characteristic intense wine-pink color.
The leg is 3-10 × 1.5-3 cm (sometimes up to 20 cm high), cylindrical, solid at first, then becomes hollow. Color - white or pinkish, the surface is lumpy. At the base it has a tuberous thickening, which, even in young mushrooms, is often damaged by insects and its pulp is penetrated with colored passages.
The plates are white, very frequent, wide, free. When touched, they turn red, like the flesh of the cap and legs.
The remains of the bedspread. The ring is wide, filmy, hanging, first white, then turns pink. It has clearly visible grooves on the upper surface. Volvo is weakly expressed, in the form of one or two rings on the tuberous base of the stem. The flakes on the cap are warty or in the form of small filmy scraps, from white to brownish or dirty pink. The spore powder is whitish. Spores 8.5 × 6.5 μm, ellipsoidal.
Amanita muscaria - A conditionally edible mushroom, knowledgeable mushroom pickers consider it very good in taste, and love it because it appears at the beginning of summer. Fresh unsuitable for food, usually fried after boiling. A raw mushroom contains non-heat-resistant toxic substances, it is recommended to boil it well and drain the water before cooking.
Video about the mushroom Amanita blushing: