Making your own Amanita slurry doesn’t have to be complicated. This visual guide walks you through the preparation method we’ve used and refined since 2019. Follow each step below, beginning with whichever preparation method works best for you.
WHY WE MAKE SLURRY THIS WAY
Our method is based on research showing that acidity, heat, and time affect how ibotenic acid turns into muscimol.
The science behind decarboxylation isn’t something we created.
Our recipe shows how we turned research into a simple, repeatable process through years of experience and many batches since 2019.
There’s another important reason we make slurry this way: Amanita is naturally variable.
The concentration of its compounds can differ from one mushroom to another.
Combining multiple mushrooms into a single batch helps average some of that natural variation and creates a more consistent preparation than relying on an individual mushroom.
If you’d like to understand the science behind the process—including what happens to ibotenic acid during decarboxylation—continue with our Decarboxylation of Amanita Mushrooms guide.
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