Mushroom poisoning(also known asmycetism) refers to harmful effects from ingestion oftoxicsubstances present in amushroom. These symptoms can vary from slightgastrointestinaldiscomfort todeath. The toxins present aresecondary metabolitesproduced in specificbiochemical pathwaysin thefungalcells. Mushroompoisoningis usually the result common reason for this misidentification is close resemblance in terms of colour and generalmorphologyof the toxic mushrooms species with edible species. Even very experienced wild mushroom gatherers are upon rare occasion poisoned by eating toxic species, despite being well aware of the risks, through carelessness.
Three of the most lethal mushrooms belong to the genus Amanita: the death cap (A. phalloides) and destroying angels (A. virosa, andA. bisporigera); the fool’s mushroom (A. verna) and two are from the genusCortinarius: the deadly webcap (C. rubellus), and the fool’s webcap (C. orellanus). Several species ofGalerina,Lepiota, andConocybealso contain lethal amounts ofamatoxins. The following species may cause great discomfort, sometimes requiring hospitalization, but are not considered deadly:
Amanita muscaria (fly agaric) – known for its use as anentheogen, and it is now known that the toxins convert to psychoactives upon drying;
Chlorophyllum molybdites(greengills) – causes intense gastrointestinal upset;
Entoloma (pinkgills) – some species are highly poisonous, such as livid entoloma (Entoloma sinuatum), Entoloma rhodopolium, andEntoloma nidorosum. Symptoms of intense gastrointestinal upset appear after 20 minutes to 4 hours, caused by an unidentified gastrointestinal irritant;
ManyInocybespecies such asInocybe fastigiata andInocybe geophyllacontainmuscarine, whileInocybe erubescensis the only one known to have caused death;
Lactarius vinaceorufescens ,Lactarius uvidus– reportedly poisonous. Arora[10]reports that all yellow- or purple-stainingLactariusare «best avoided».
To prevent mushroom poisoning, mushroom gatherers need to be very familiar with the mushrooms they intend to collect as well as with any similar-looking toxic species. In addition, edibility of mushrooms may depend on methods of preparation for cooking. Collectors also need to be well aware that edibility or toxicity of some species varies with geographic location.