• NaibofTabr@infosec.pubEnglish
    1201·
    7 months ago

    Don’t use mushroom ID apps and don’t trust random guidebooks from Amazon, they’re probably AI-generated crap.

    The deadly mycotoxin orellanine, which is present in Cortinarius rubellus, the deadly webcap, may not cause symptoms in those who ingested the mushroom until one or two weeks have passed – after detectable traces of the toxin are already gone, and late-stage kidney failure has already begun. Connecting the sickness with certainty to a misidentified wild mushroom that was eaten weeks earlier with no obvious ill effects is not always possible.

    Yeah, nope.

  • Björn Tantau@swg-empire.de
    111·
    7 months ago

    Many refugees from Syria got poisoned by mushrooms because a common edible Syrian mushroom looks very much like a poisonous German mushroom.

    • MoonMelon@lemmy.ml
      76·
      7 months ago

      Happens to some SE Asians in North America too, because the edible straw mushroom from SE Asia resembles one here called “death cap”. Amanita phalloides. What’s fucked up is right before it kills you your symptoms actually improve, so people get discharged from the hospital and think they are going to be ok. I forage mushrooms but I stay away from white gilled mushrooms completely.

      • ArgentCorvid [Iowa]@midwest.socialEnglish
        15·
        7 months ago

        Yeah I had my yard full of destroying angels last summer, when they first showed up I was all “sweet! Mushrooms!” Because they look real similar to agaricus. But then I saw the white gills, and was all :(.

        And I made sure to tell my kids not to mess with them and why.

    • Grass@sh.itjust.works
      11·
      7 months ago

      I never thought about this being possible and now I can’t help but laugh at how deceptive nature is.

  • ryathal@sh.itjust.works
    671·
    7 months ago

    Just follow standard survival advice. Don’t forage for mushrooms. Starving to death is better than poisoning yourself and starving to death.

  • the_third@feddit.de
    35·
    7 months ago

    Yeah, I’m just staying away from that. There are enough other things that can end up in my frying pan with less crawling through the woods while hanging my continued existence on my ability to read and memorize two books worth of not-plant-descriptions.

    • gimpchrist @lemmy.world
      64·
      7 months ago

      All you really have to do is remember one mushroom and find it a lot… you don’t have to know all of them

      • Denvil@lemmy.one
        20·
        7 months ago

        That is until you realize there was another mushroom that looks just like the one you were looking for that kills you… which is the point of the post

          • Zoidsberg@lemmy.ca
            13·
            7 months ago

            This is the Rhynoplaz Mushroom, named after the forager that discovered it. It causes you to bleed out of every orifice at once.

              • octopus_ink@lemmy.mlEnglish
                1·
                7 months ago

                Thanks for not being an asshole

                Not sure that’s what was happening anyway.

                How about when you are the first person to discover there IS a deadly lookalike to chicken of the woods?

                I get your point but yeah - mushrooms are not going to be my goto if I’m stranded in the woods, and it sounds like they really shouldn’t be the goto of anyone not already an experienced mushroom forager before they end up stranded in the woods.

      • lath@lemmy.world
        4·
        7 months ago

        Well, during a recent wave of mushroom poisoning people were told that mushrooms can interbreed to create mixed new variants and so one mushroom might not stay one mushroom for long if the conditions allow for it.

  • Technus@lemmy.zip
    302·
    7 months ago

    Even some of the ones that are edible still secretly want to kill you. From the Wikipedia entry for “chicken of the woods”:

    In some cases eating the mushroom "causes mild reactions … for example, “swollen lips” or in rare cases “nausea, vomiting, dizziness and disorientation” to those who are sensitive. This is believed to be due to a number of factors that include allergies to the mushroom’s protein or toxins which are only somewhat stable at high temperatures.

    I’ll eat portabellos if they come on pasta or pizza (though I’ve started taking them off the latter because they turn to rubber in the microwave) but I sure as hell am not going out of my way to order any dish that features them (mushrooms) as the main protein.

    • groet@feddit.de
      563·
      7 months ago

      pizza

      microwave

      I don’t think the mushrooms are the problem in that situation

      • Technus@lemmy.zip
        2414·
        7 months ago

        Bite me, I don’t have the counter space for a toaster oven and I’m not heating up the actual oven every time I want a leftover slice.

        If the pizza is made from quality ingredients to begin with, it survives microwaving decently well. Mushrooms just refuse to play ball.

        • notabot@lemm.ee
          471·
          7 months ago

          If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.

          • LinkOpensChest.wav@lemmy.blahaj.zone
            31·
            7 months ago

            I learned this hack shortly before being diagnosed with celiac and lactose intolerance haha, after a lifetime of eating cold slices

            I can confirm it works well, though

            • notabot@lemm.ee
              3·
              7 months ago

              Oof, that sucks. It seems like the universe really does enjoy a cruel prank sometimes. I hope you’ve found something equally enjoyable to fill the pizza shaped hole in your meals.

            • Tar_Alcaran@sh.itjust.works
              1·
              7 months ago

              Veggie crusts are actually pretty good nowadays. Unfortunately, lactose-free cheese is not.

              But aren’t parmesan and Gouda very low in lactose, because they can be quite old?

          • Technus@lemmy.zip
            1·
            6 months ago

            I finally got around to trying this. I don’t see the point. By the time the cheese was re-melted, the crust turned into a hard cracker and it took ten times longer than the microwave. It’s quite possible I had the stove up too high (it’s an electric stove and I had it on 4/10), but I’d still say the point goes to the microwave for being quicker and having greater margin for error.

            • notabot@lemm.ee
              1·
              6 months ago

              Hmmm, it’s hard to debug pizza remotely, but maybe the heat wasn’t high enough, it normally only takes a minute or two to heat through and cooking it for longer probably would make the base go hard.

              Thanks for reporting bavk though, and I’m sorry you had a suboptimal pizza result.

        • gimpchrist @lemmy.world
          62·
          7 months ago

          If the pizza is made from real quality ingredients to begin with you should be comfortable with eating it cold judgement eyes

        • systemglitch@lemmy.world
          51·
          7 months ago

          Here’s a hint for you. Lower the power of the microwave to 4/10 and cook about 50% longer. Once you get the timing down you leftover pizza will be much better and less rubbery.

          Most people are clueless about how to properly use a microwave, because no one teaches us, but max all the time is not how it should be used.

          • Technus@lemmy.zip
            12·
            7 months ago

            That’s effectively what I do, I don’t just blast it for a minute and a half.

            I normally don’t futz with the power settings but I’ll do 30s at a time and check if it’s heated, then move it around so the hotspots in the microwave hit different parts of it (the turntable only does so much).

    • candybrie@lemmy.world
      18·
      7 months ago

      Some people also get mild to severe reactions to pizza. They’re sensitive to night shade. Or lactose intolerant. Or have celiac’s. Or are allergic to one of the toppings.

  • MoonJellyfish@lemmy.today
    281·
    7 months ago

    Started foraging mushrooms previous year. I’m alive so far.

    Also met a deer while foraging. Didn’t know they could bark. Scared the shit out of me.

  • MintyAnt@lemmy.world
    11·
    7 months ago

    Shout out to that particular sub losing any and all meaning to what it’s purpose was over the years

  • MIDItheKID@lemmy.world
    8·
    7 months ago

    I plucked these in my brother in laws backyard yesterday, and this post is now giving me doubts…

    Edit: the picture of the morels I found is not uploading for some reason… But yeah, I’m like 99.99% sure they are morels.

    • AWistfulNihilist@lemmy.world
      8·
      7 months ago

      Bruh it can be so dangerous, I search for poisonous mimics of (mushroom). And honestly if a mushroom has too many poisonous mimics or toxic species of the same family, I just won’t try to harvest it.

      So far Oyster mushrooms are just about the safest to spot and harvest, I don’t live in an area with chicken or hen of the woods, which is also pretty easy to identify.

      https://www.manisteenews.com/news/article/Don-t-get-fooled-by-these-morel-look-alikes-17062084.php

      Morels do have a few toxic cousins, so be careful.

      • adhocfungus@midwest.social
        8·
        7 months ago

        When I was a kid we would have yearly morel hunts. My uncles were always scouting the neighbors’ woods, and once morels were sighted we’d sneak onto their property and gather bags of 'em. We’d usually get about 10 pounds between the six of us cousins. Then Grandma would fry them up and we’d feast.

        One year I ate at least a pound by myself. That night I got so violently ill I thought I would die. I never ate morels again.

        Now you have me wondering if one of us picked a not-morel and I was the unlucky one who ate it.

        • AWistfulNihilist@lemmy.world
          2·
          7 months ago

          That’s wild! The article mentions it a bit but based on your comment I did more research, black morels or morels in general can cause really bad gastro issues.

          Most articles and papers say is they are undercooked or just eating a ton of them like you did can cause what you felt on it’s own. You didn’t even have to eat a false morel! I had no idea, good to know!

    • The Menemen!@lemmy.world
      5·
      7 months ago

      Don you maybe have a mushroom consultation in your town? Don’t know where you are from, but in Europe many countries have them and they can help you not to kill yourself.