Amanita Muscaria should be dried as soon as possible after harvest. Final cleaning of the herb should be done before drying. Sometimes a skinny layer of soil is trapped within the skin of the stem's butt. Gently scraping with a knife will remove it; a final cleaning is often wiped out in this area after drying.
Once fresh specimens are obtained, they need to be dried before use! I remove the cap from the stem (if not already done) and slice it into quarters lengthwise; the cap will dry whole. They are placed on a screen or rack with good air movement. They ought to dry during a day or two. If placed over a heating vent or oven-dried, don't exceed 120 deg. F. a standard food dehydrator with a temperature control works alright. Dry the fly agaric mushrooms until completely dry; it should be cracker dry, pieces should snap when bent. Once dry, it should be placed in sealable plastic bags. These bags can then be stored in glass or plastic containers; store during a dry, cool dark area.
These dried fly agaric mushrooms should be aged for two or three months before using to permit honest curing of the specimens. Proper drying and curing are essential for both quality and potency. The bread of Heaven is often eaten as is or utilized in the subsequent preparations.