Michael Davis
Wild mushrooms may be tempting to pick and eat, but they can be extremely dangerous. Mushroom poisoning can cause anything from mild gastrointestinal upset to organ failure and even death. The toxins in wild mushrooms can cause vomiting, diarrhoea, loss of muscle coordination, sweating, chills, visual distortions, delusions, and in some cases, organ failure. Some wild mushrooms contain amatoxins, which are heat-stable and can quickly damage cells throughout the body. It is therefore important to only eat mushrooms bought at a supermarket or market garden and to never consume wild or unknown mushrooms unless they have been identified by an expert.
| Characteristics | Values |
|---|---|
| Edibility | Defined by the absence of poisonous effects on humans and desirable taste and aroma |
| Nutritional value | Many wild mushrooms are highly nutritious |
| Culinary value | Mushrooms are consumed for their culinary value, especially dried shiitake, which is a source of umami flavor |
| Medicinal value | There is no evidence that consuming so-called "medicinal mushrooms" cures or lowers the risk of human diseases |
| Safety | Wild mushrooms must be correctly identified before consumption to avoid poisoning |
| Identification | Identification of wild mushrooms is crucial and can be done through macroscopic and microscopic examination, chemical tests, and molecular identification |
| Toxicity | Some wild mushrooms are toxic or at least indigestible when raw |
| Foraging | Foraging for wild mushrooms should be done with someone experienced in identifying edible and poisonous mushrooms; common advice is that if a mushroom cannot be positively identified, it should be considered poisonous and not eaten |
| Storage | Wild mushrooms can be refrigerated, frozen, or dried |
| Habitat | Wild mushrooms can be found in various habitats, including among hardwoods, conifers, shrubs, bushes, leaf litter of mountainous forests, and urban settings |
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What You'll Learn
Wild mushrooms can be toxic and cause poisoning
Mushroom poisoning often results from misidentifying toxic wild mushrooms as edible ones. Some toxic mushrooms may closely resemble safe, edible varieties in terms of colour, morphology, and overall appearance. For example, the deadly "death cap" mushroom (*Amanita phalloides*) resembles edible straw and Caesar's mushrooms. Similarly, the "destroying angel" mushrooms (*Amanita bisporigera*) are dangerously similar in appearance to edible button and meadow mushrooms. Even non-fatal toxic mushrooms can lead to severe gastrointestinal issues, including vomiting, diarrhoea, and abdominal pain.
To avoid mushroom poisoning, it is crucial to correctly identify mushrooms before consumption. Learning about the characteristics of both edible and toxic mushrooms in your specific region is essential, as the same mushroom species can vary in toxicity across different areas. It is also important to note that cooking does not always eliminate mushroom toxins, and in some cases, the fumes from cooking poisonous mushrooms can be harmful. Additionally, old mushrooms tend to become more toxic, and some species may be toxic only at certain stages of their life cycle.
There are some general guidelines to help identify potentially toxic mushrooms. For instance, it is recommended to avoid mushrooms with white gills, a skirt or ring on the stem, and a bulbous base. Mushrooms with red on the top of the stem or cap should also be treated with caution. Furthermore, certain families of mushrooms, such as the Agarics, have both edible and toxic members, and bruising the cap can help distinguish between them. If the bruised cap stains bright chrome yellow, it is likely poisonous, while a pale yellow, pink, or red stain indicates edibility.
In cases of suspected mushroom poisoning, it is crucial to act quickly. Contact Poison Control or a similar service immediately, as they can provide expert advice and coordinate with medical professionals for proper treatment. It is important to watch for symptoms, which may not always appear immediately, and seek medical attention if necessary. Some common symptoms of mushroom poisoning include vomiting, diarrhoea, abdominal pain, dehydration, and neurological issues. In severe cases, mushroom toxins can lead to organ failure, requiring urgent medical intervention, including possible liver transplants.
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Symptoms of poisoning can vary from mild to severe
Symptoms of mushroom poisoning can vary from mild to severe, and in rare cases, can even lead to death. The severity of symptoms depends on the type of mushroom consumed and the amount ingested. Some common toxins found in poisonous mushrooms include amatoxins, phallotoxins, illudins, and muscarine. Amatoxins, for example, can cause severe liver damage, while phallotoxins are associated with gastrointestinal issues such as vomiting and diarrhoea.
The onset of symptoms can vary, with some people experiencing symptoms within 30 minutes to 2 hours of ingestion, while others may not show symptoms for several days or even weeks. This delay in symptom onset can make it challenging to identify mushroom poisoning and provide timely treatment. In some cases, patients may initially experience nonspecific gastrointestinal symptoms, such as nausea, vomiting, and diarrhoea, which can be mistaken for other conditions. However, as the toxin continues to affect the body, more severe symptoms may develop, including loss of muscular coordination, sweating, chills, visual distortions, delusions, and hallucinations.
While most mushroom poisonings are not fatal, they can still result in serious health issues. Some toxins can cause damage to vital organs such as the kidneys and liver, leading to organ failure and, in severe cases, death. The "death cap" mushroom, for instance, contains high levels of amatoxin, which can lead to cell death and liver failure. If left untreated, amatoxin poisoning can be deadly. However, with quick and professional medical care, it can be treated, and the patient's chances of survival increase significantly.
The treatment for mushroom poisoning depends on the type of mushroom ingested and the specific toxins involved. In some cases, patients may require aggressive support therapy, including liver or kidney transplants in severe cases of organ failure. Additionally, medications such as benzodiazepines, anticholinergic agents, pyridoxine, and N-acetylcysteine may be administered to manage specific symptoms and reduce toxin effects.
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Poisonous mushrooms resemble edible mushrooms
While many wild mushrooms are nutritious and safe to eat, others pose serious health risks and can even be fatal. Proper identification is therefore crucial when foraging for mushrooms.
Some general rules can help you avoid poisonous mushrooms. For example, you should avoid mushrooms with white gills, a skirt or ring on the stem, and a bulbous or sack-like base called a volva. Mushrooms with red on the cap or stem should also be treated as poisonous. However, following these rules will mean that you miss out on some edible mushrooms.
Amanita mushrooms, for instance, have white gills and spores, and most grow from a sack-like structure called a volva. However, they are among the most poisonous mushrooms and are responsible for the majority of mushroom-related deaths worldwide. The Destroying Angel (Amanita verna or Amanita bisporigera) is one such species, resembling edible button mushrooms and meadow mushrooms. The Death Cap (Amanita phalloides) is another, often mistaken for straw mushrooms and Caesar's mushrooms.
Conocybe filaris is another potentially fatal mushroom that resembles edible mushrooms. It has a smooth, cone-like cap that is brownish and grows in Europe, Asia, and North America.
Some edible mushrooms are considered beginner-friendly due to their distinct appearance. These include the Yellow Morel (Morchella americana), which fruits in early spring among hardwood trees, and the Hedgehog Fungus (Hericium erinaceus), which grows on hardwood trees in late summer and fall.
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Even non-toxic wild mushrooms can cause poisoning
Wild mushrooms are dangerous because they may contain toxins that can cause poisoning. Even non-toxic wild mushrooms can cause poisoning due to several factors, as outlined below.
Firstly, excessive consumption of any mushroom, even non-toxic ones, can lead to poisoning. This is because some mushrooms are difficult to digest and can cause gastrointestinal upset, including vomiting, diarrhoea, and abdominal pain. For example, true morels, if eaten raw, will cause gastrointestinal issues, and even when cooked, may still pose risks.
Secondly, non-toxic wild mushrooms can become toxic due to external factors. Spoiled fungi, for instance, can cause poisoning, as can parasitic growth or the presence of heavy metals. Some wild mushrooms may also cause allergic reactions due to spore allergies.
It is also important to note that the identification of mushrooms as toxic or non-toxic is complex and unreliable, even for experts. Toxic and non-toxic mushrooms often resemble each other, leading to misidentification and accidental ingestion of toxic species. Furthermore, some mushrooms contain toxins that are resistant to cooking, so preparation methods may not always ensure safety.
To prevent mushroom poisoning, it is crucial to only consume mushrooms purchased from supermarkets or market gardens. Mushroom gatherers should familiarize themselves with the mushrooms they intend to collect and be aware of similar-looking toxic species. However, it is worth noting that even experts may misidentify mushrooms, and correct identification may not always be relevant to patient treatment. Therefore, if poisoning is suspected, immediate medical attention should be sought.
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Only experts can identify wild mushrooms
Wild mushrooms can be extremely dangerous, with some varieties causing severe poisoning, organ failure, and even death. The most common toxin causing severe poisoning is amatoxin, found in various mushroom species, including the Amanita or "death cap" mushroom. Amatoxin blocks DNA replication, leading to cell death and severe damage to the kidneys, liver, and central nervous system. Mushroom poisoning can result in vomiting, diarrhea, loss of muscular coordination, sweating, chills, visual distortions, hallucinations, seizures, and liver and kidney toxicity. Some toxins, like amatoxins, are thermostable, meaning they remain toxic even after cooking.
Given the dangers of misidentification, it is crucial to only consume mushrooms that have been purchased from a supermarket or market garden. Wild mushrooms should not be eaten unless they have been positively identified as edible. While some sources suggest using field guides to identify mushrooms, the general consensus is that only experienced mycologists (fungal scientists) can reliably identify wild mushrooms. DNA sequencing is often used for official identification.
Even non-toxic wild mushrooms can cause poisoning due to excessive consumption, difficulty in digestion, the presence of heavy metals or parasitic growth, or spore allergies. Some mushrooms can change their appearance depending on growing conditions, making identification even more challenging. Chanterelle and Jack-o'-lantern mushrooms, for example, look very similar, yet only the former is edible. Experts recommend never consuming a mushroom variety that you haven't been able to identify at least three times in the wild, each time confirmed by a professional.
To avoid any risk of poisoning, it is best to leave the identification of wild mushrooms to experts. If you are foraging for wild mushrooms, it is essential to take two baskets: one for mushrooms identified as edible and another for those of uncertain edibility. Consult a knowledgeable expert to identify any mushrooms you are unsure about through a local mycological group or university.
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