Mushroom poisoning refers to symptoms that can vary from slight gastrointestinal discomfort to death resulting from ingestion of toxic substances present in a mushroom.

The toxins present are metabolic byproducts produced by the fungus.

Typically, mushroom poisoning is the result of an eater of wild mushrooms mistakenly identifying a toxic mushroom as a non-toxic or edible species.

Because some edible and poisonous fungi have very similar appearances, mistakes are usually the result of misidentification based on superficial characteristics.

Even very experienced wild mushroom gatherers are sometimes poisoned by eating toxic species, despite being well aware of the risks.

For more information about the topic Mushroom poisoning, read the full article at Wikipedia.org, or see the following related articles:

Morel mushroom — The morel (Morchella) is a genus of edible cup fungi. They produce highly porous ascocarps, prized by gourmet cooks, particularly for French cuisine. ...  > read more

False morel fungus — The False morel (Gyromitra esculenta), also known a variety of common names such as Lorchel, Brain fungus, Red mushroom or Beefsteak mushroom, is a ...  > read more

Button mushroom — The Button mushroom (Agaricus bisporus) is a gilled fungus which naturally occurs in Europe and North America, though now occurs much more widely. ...  > read more

Jack o'lantern mushroom — The jack o'lantern mushroom is an orange to red gill mushroom that is similar in appearance to the chanterelle, and most notable for its ...  > read more

Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.

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