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Les conseils du Muséum
Beware of poisonous mushrooms !
When out picking wild mushrooms, you are likely to come across toxic species, colloquially known as toadstools . Here you will learn which mushrooms in France are poisonous or even deadly, and what to do in the event of poisoning. In all cases, consult a specialist! One mistake could be a matter of life or death…
Recognizing France's most common deadly mushrooms
Amanite phalloïde (Amanita phalloides)
© Reim/Wirestock Creators - stock.adobe.comAmanita phalloides EN: death cap; FR: amanite phalloïde)
As its common name suggests, this mushroom is deadly. It is also one of the most common. Among its harmful effects, it causes vomiting, severe dehydration, sometimes a change in heart rate, and irreparable liver failure. This Amanita is responsible for the vast majority of mushroom poisonings every year, largely because it so closely resembles many of Europe's edible species. What's more, symptoms often don't appear for several days, by which time the organs have been seriously affected.
Amanite printanière (Amanita verna)
© cehermosilla - stock.adobe.comAmanita verna (EN: fool’s mushroom; FR: amanite printanière) and Amanita virosa (EN: destroying angel; FR: amanite vireuse)
These two Amanita species resemble the previous one and are just as lethal, even in very small quantities. Both are white, measuring up to 15 cm, and can be found just about anywhere in France. Onset of symptoms occurs not long after ingestion (as soon as 4 hours later), but it is the second stage of intoxication that is fatal, as within six days of ingestion, the liver is destroyed, causing the death of most people who ingest either of these species.
Galère marginée (Galerina marginata)
© T. Wiemers/Wirestock Creators - stock.adobe.comSmall Lepiota species and the funeral bell
Many smaller gilled mushrooms are just as poisonous.
The deadly dapperling (Lepiota brunneoincarnata) and the funeral bell (Galerina marginata), for instance, contain amatoxins, the same toxic substances found in the Amanita species mentioned above. It is crucial to recognise them so as not to confuse them with other, edible, mushrooms.
Cortinaire couleur de rocou (Cortinarius orellanus)
© Gerhard - stock.adobe.comCortinarius orellanus (EN: fool’s webcap; FR: cortinaire couleur de rocou) and Cortinarius speciosissimus (EN: deadly webcap; FR: cortinaire très joli)
Reddish-brown in colour with a felt-like cap, these mushrooms are extremely poisonous.
Once eaten, they attack the vital organs, and more specifically the kidneys. For those who survive this serious intoxication, a kidney transplant or life-long dialysis will be necessary.
Le Paxille enroulé (Paxillus involutus)
© krot44 - stock.adobe.comPaxillus involutus (EN: brown roll-rim; FR: paxille enroulé), Tricholoma equestre (EN: man on horseback; FR: tricholome équestre) and Gyromitra esculenta (EN: false morel; FR: gyromitre)
These mushrooms were once considered edible, but there have been a number of reports of poisonings that proved fatal due to anaphylactic shock. They are now, of course, considered toxic. These examples show once again how important it is to stay up to date about the edibility of the mushrooms you pick, and to seek professional advice.
Do not rely on the names of mushrooms, or on identification apps
The names of many mushrooms are deceptive and relying on them can put you at great risk. For example, eating the supposedly edible brain mushroom (Gyromitra esculenta) is not recommended at all, as this species sometimes causes very severe poisoning. Common names are not reliable sources of information, nor are apps intended for mushroom identification, so you should always refer to scientific names and descriptions.
Recognizing France's most common toxic mushrooms
The best-known toxic mushroom is the fly agaric, with its red cap decorated with white spots, but it is not the only one to present dangers for human consumption! The panther cap (Amanita pantherina) and the livid entoloma (Entoloma sinuatum) both have harmful effects. The latter causes nausea, abdominal pain and vomiting. The same symptoms follow consumption of jack-o'-lanterns (Omphalotus olearius), which are sometimes mistaken for chanterelles. Beware also of the lilac bonnet (Mycena pura) and rosy bonnet (Mycena rosea), which are highly toxic and resemble certain Laccaria species. And don't forget to learn how to identify Satan's bolete (Rubroletus satanas), which is sometimes confused with harmless boletes.
A quick taste isn't dangerous
As strange as it seems, it is actually possible to taste a tiny piece of any mushroom, as long as you spit it out after trying it. Tasting mushrooms can allow you to distinguish one from another, and sometimes to recognise a potentially dangerous species. Many specialists take a tiny bite and then spit it out, without risk. What's more, if you inadvertently touch a deadly mushroom with your hands and lick your fingers, don't panic! It's not serious. So there is no point wearing gloves to harvest mushrooms, as any traces on your hands won't be enough to poison you.
Fresh or cooked ?
Champignons shiitake (Lentinula edodes)
© volff - stock.adobe.comSome common mushrooms can be dangerous if undercooked or eaten in excess. This is the case, for example, with shiitakes (Lentinula edodes), which are widely eaten in Asia but can cause severe skin reactions if eaten raw or cooked inappropriately: flagellate dermatitis if undercooked. They should therefore only be eaten well-cooked. Man on horseback (Tricholoma equestre) has also been responsible for fatal poisoning when over-eaten. So it's important to remember that mushrooms should be eaten in moderation and never at several meals in a row, and that it's a good idea to find out about how each species should be eaten.
What to do in case of mushroom poisoning ?
Poison control centres urge you to call professionals first. If the person who has ingested toxic mushrooms is no longer breathing or conscious, call medics immediately; in France dial 15 for the SAMU. If the victim has ingested the mushroom: rinse and clean the mouth, but do not make the person vomit, eat or drink. There's no point in giving them milk, as it's not an antidote.
In 2021, more than 201,000 cases of mushroom poisoning were recorded in France, proving that it's important to learn about mushroom picking, and to not hesitate to call on experts! Don't wait for the first symptoms to appear before taking action.
To help identify the mushroom, share any photos taken of your harvest, or describe the mushrooms in detail if you have kept any. Also provide: the victim's telephone number and address; their condition; the time of ingestion; the victim's age, weight, allergies, medical history and any medications they are on; as well as any first aid given.
Learn to recognize common look alikes
Sometimes, edible mushrooms have much more dangerous look-alikes. Here's an example of mushrooms that must not be confused!
Girolles and jack-o'-lanterns: girolles have more irregular, forked stems and grow in soil; jack-o'-lanterns, on the other hand, have true gills and grow in clumps on dead wood or buried roots.
What are the different types of poisoning ?
The most serious toxic syndromes generally occur around six hours after eating a poisonous mushroom. The initial symptoms (nausea, vomiting, abdominal pain, etc.) may appear anywhere from fifteen minutes to two hours after ingestion. Two syndromes predominate:
- Muscarinic or sudorian syndrome, which is alarming but not terribly serious, and which causes severe sweating, reduced pupil size and stomach troubles. These harmful effects are mainly caused by white Clitocybe species.
- Phalloides syndrome, characterised by digestive issues and acute hepatitis, is particularly severe in the three to five days following consumption. This syndrome all too often leads to the death of the victim. Phallus Amanita is the main culprit in deaths caused by this syndrome, and by mushrooms in general.