 The toxins in A. muscaria are water @-@ soluble . When sliced thinly , or finely <unk> and boiled in plentiful water until thoroughly cooked , it seems to be detoxified . Although its consumption as a food has never been widespread , the consumption of detoxified A. muscaria has been practiced in some parts of Europe ( notably by Russian settlers in Siberia ) since at least the 19th century , and likely earlier . The German physician and naturalist Georg Heinrich von <unk> wrote the earliest published account on how to <unk> this mushroom in 1823 . In the late 19th century , the French physician Félix <unk> <unk> was a <unk> and advocate of A. muscaria consumption , comparing it to <unk> , an important food source in tropical South America that must be detoxified before consumption . 
