“Most people seem aware that some types are edible, but are apprehensive about the use of fungi as food for fear of poisoning. Most other species are considered toxic, including morels (Morchella angusticeps Pk.) and puffballs (Calvatia booniana A.H. Smith). A few species are regarded as edible by some people but poisonous by others, e.g. Agaricus campestris Fr., Coprinus comatus (Mull.:Fr.) S.F. Gray, and Lentinus levis (Berk. & Curt.) Murr. (=Panus strigosus Berk. & Curt). Only two species are universally regarded as edible, “hongo de maiz” (“corn fungus”, i.e. corn smut, ustilago zeae (Beckm.) Unger, =U. maydis (DC.) Corda), and “hongo de comer” (“eating fungus”, Amanita tuza Guzman). The latter, distinguished from poisonous species by the pale yellow annulus, is collected by the bushel from moist pine forests in the area.” (From: “Optimal use of ethnobotanical resources by the Mountain Pima of Chihuahua, Mexico.” p 112-113. http://arizona.openrepository.com/arizona/bitstream/10150/185519/1/azu_td_9136850_sip1_m.pdf )

However, I think species like Amanita velosa are safe for the table so long as one knows exactly what this species looks like, what all of its key identifying characteristics are, and most importantly, knowing all the same characteristics for possible deadly look-alikes like Amanita ocreata. Also critical is to avoid “borderline” specimens – old, weathered A. velosa can end up looking very much like old, weathered A. ocreata. But if one avoids the old unclear specimens and instead sticks with young mushrooms with its distinct salmon color, universal veil, and all other key characteristics intact, the likelihood of confusing it with a deadly Amanita are nil.

Mondy