Amanita Muscaria preparation
Muscimol acts on GABA receptors in the brain and is considered an inhibitory depressant, attributable to the drowsy feelings associated with consuming the mushroom. Consuming the dried caps of Amanita Muscaria is the most effective means of working with these mushrooms. Drying is important as it converts much of the ibotenic acid to muscimol. Thereby decreasing the nauseating potential. Place the mushrooms on a absorbent kitchen paper and dry in an oven at 80 degrees celsius until crisp. You can make a psychoactive tea out of the kitchen paper which has soaked up the mushroom juices.
The resulting amanita crisps taste like cheesy dried porcini (ceps) mushrooms. Actually very tasty.
Some claim that muscimol clarifies perception of the world in contrast to the distortions of psilocybin. Physically great vitality is felt.
A light dose is one dry medium cap (1-5 grams).
An average does is approximately 1-3 caps or 5-10 grams.
And a strong dose is approximately 2-6 caps or 10-30 grams.