Poisonous

Nature of the poisoning

In the "Key to the Fungi of Ukraine", M.Ya. Zerova explains that poisonous mushrooms in this group most often contain locally irritating toxins or mild-to-moderate neurotoxins.

Symptoms of poisoning with these mushrooms (unlike the deadly death cap) appear very quickly — usually 30 minutes to 2-4 hours after the meal. This actually saves lives: the body manages to react with vomiting and diarrhea, expelling most of the poison before it is absorbed into the blood.

Classic examples

David Arora and Roger Phillips list the best-known poisonous mushrooms in this category:

1. Yellow stainer (Agaricus xanthodermus): The main culprit of urban poisonings. Contains phenolic compounds. Causes severe stomach cramps, diarrhea and vomiting. Symptoms pass within a few days.

2. Fly agaric (Amanita muscaria): Contains ibotenic acid and muscimol. Causes a neurological syndrome: hallucinations, dilated pupils, sweating, loss of coordination, alternating fits of laughter and anger. Deaths are extremely rare.

3. Jack-o'-lantern mushroom (Omphalotus olearius): A chanterelle-like mushroom (it grows on wood and glows in the dark). Contains illudin S, which causes very severe gastrointestinal cramps.

Why can't they be "neutralized"?

Unlike "conditionally edible" mushrooms, the toxins in poisonous mushrooms are very stable. They are not destroyed by long boiling, pickling or drying. A yellow stainer won't become safe in the frying pan: heating only strengthens its unpleasant carbolic (ink-like) smell — a useful sign for identifying it, but once eaten it can still make you ill.