I often get surprised looks when I tell other mushroomers that I sometimes eat Amanita muscaria (and I do mean for dinner, not for other purposes). But the ‘fly agaric’ is a good edible mushroom if properly prepared. I slice the mushrooms thin and boil them in ample salted water for ten minutes, drain and rinse. (Some recommend a longer boil or two boiling sessions, but this has worked for me.) Then they are sautéed until brown. They won’t make my list of ten favorite mushrooms, but they are quite good and everyone likes them.
Amanita muscaria
For more information, I highly recommend “A Study of Cultural Bias in Field Guide Determinations of Mushroom Edibility Using the Iconic Mushroom, Amanita muscaria, as an Example” by William Rubel and David Arora:
http://www.davidarora.com/uploads/muscaria_revised.pdf
Here are some photos from the last cooking session:
Raw, sliced
Boiling the mushrooms
Sautéed, ready to come out of the pan