but they don’t taste bad that I remember.
Muscaria is actually a pretty good culinary mushroom if you remove the water-soluble muscimol and ibotenic acid by parboiling it in a large pot of water.
It has a pleasant savory flavor that’s slightly nutty and it sears nicely even after being boiled.
Stropharia Ambigua is edible but supposedly tastes how it smells: like rotting leaves. There’s also some bitter/spicy Russula I’ve only tasted raw which are supposed to taste pretty awful even after cooking.