You’re out for a walk in the woods, and you see a plump white mushroom peeking from the base of a tree, looking clean, fresh and edible. And maybe you pluck it, take it home, and sauté it in butter. What you don’t know is that you’ve just made a deadly mistake.

This gripping memoir by Richard Eshelman begins with a plate of wild mushrooms—and ends in a fight for his life. As he warns: “Finding, identifying, preparing, and eating wild mushrooms can be a delightful pastime–if it is done intelligently.” “Otherwise, it is a terrible “accident” waiting to happen.”

This is not a rare scenario. People have died this way. Others have lost their livers or spent weeks in the ICU, fighting off the slow, quiet poison they unknowingly served themselves.

There are over 2,000 edible mushrooms growing around the world considered edible, most of us could only confidently identify five or six. But thankfully, learning just a handful of the wrong ones could save your life. The Death Cap, for instance—Amanita phalloides—isn’t some fantasy name from a medieval potion book. It’s real. It’s out there. And yes, it’s as bad as it sounds.

1. The Death Cap (Amanita phalloides)

The Death Cap is responsible for the majority (over 90%) of mushroom-related of mushroom-related deaths worldwide, the Death Cap is as deceptive as it gets. It looks harmless—smooth, pale green to yellowish cap, sometimes almost white, and it grows near oak and pine trees. People often mistake it for edible varieties like the paddy straw or Caesar’s mushroom.

In 2023,a tragic incident in Leongatha, Victoria, Australia, highlighted the dangers of this mushroom. Three people died after consuming a meal that contained Death Cap mushrooms.  Hours later, she was in the ER with severe abdominal pain. Her liver was already failing. The mushrooms were Death Caps. What saved her was an experimental antidote and quick action from doctors—but she almost didn’t make it.

Death Caps contain amatoxins, which quietly attack the liver and kidneys. Symptoms may not appear for 6–12 hours after eating, and by then, the damage is well underway. Cooking, freezing, or drying doesn’t neutralize the poison. One cap can be fatal.

2. Destroying Angel (Amanita bisporigera)

The name alone should keep you away, but unfortunately, it’s not that simple. Destroying Angels are pure white and elegant—almost ghostly. They’re often confused with harmless mushrooms like buttons or puffballs. Found across North America, they’re especially common in summer and early fall.

They also contain amatoxins, the same lethal compound in Death Caps. Symptoms mimic food poisoning at first, then fade—giving false hope—before liver and kidney failure sets in.

SUNY Cortland Distinguished Professor of Biological Sciences Timothy J. Baroni, says about 90 percent of all mushrooms are edible, Baroni said. Of the remaining 10 percent, about half are toxic. “Because there are so few that are toxic, anyone can become an expert. Learn the ones that will kill you. Common sense and knowledge are very important.” Baroni said.

According to the North American Mycological Association, even seasoned foragers have fallen for this one. Lesson: if you’re not 100% sure, leave it be.

3. False Morels (Gyromitra spp.)

Resembling the prized edible morel, their brain-like cap might look similar, this mushroom contains gyromitrin, which converts into monomethylhydrazine—a component used in rocket fuel. Some cultures consume it after extensive preparation, but it’s risky without expert knowledge.​ Ingesting even a small amount can lead to nausea, seizures, jaundice, liver failures or in severe cases, death. Some people claim cooking neutralizes the toxin, but science says otherwise—it only reduces the risk, not eliminates it.

4. Webcaps (Cortinarius rubellus and Cortinarius orellanus)

These mushrooms are particularly cruel. Webcaps contain orellanine, a toxin that targets your kidneys—but the symptoms can take days or even weeks to appear. By the time you realize something’s wrong, irreversible damage has already occurred.

They resemble chanterelles and other edible mushrooms, which makes them especially dangerous. Many victims don’t make the connection until it’s far too late. Recovery often requires dialysis or a kidney transplant.

5. Autumn Skullcap (Galerina marginata)

Small, brown, and unassuming, the Autumn Skullcap grows on decaying wood. It’s a common sight in forests, which is exactly the problem—it doesn’t stand out as dangerous.

Like Death Caps and Destroying Angels, it contains amatoxins. It’s been known to kill both humans and pets, particularly dogs who find it while exploring in the woods.

6. Jack-O’-Lantern Mushroom (Omphalotus illudens)

This mushroom glows faintly in the dark—hence the Halloween name—but the real horror lies in what it does to your stomach. While not usually fatal, the Jack-O’-Lantern causes severe vomiting, cramps, and diarrhea. It’s often confused with chanterelles due to its vibrant orange color and gilled appearance.

What makes it worse is that it’s often picked by mistake by beginners. 

7. Deadly Dapperling (Lepiota brunneoincarnata)

Lepiota brunneoincarnata is small, brown, and rarely suspected—until it’s too late. Found mostly in Europe and Asia, this mushroom contains the same deadly amatoxins as the Death Cap. Several children have died from eating them, often while playing outdoors.

This one is especially insidious because it looks so ordinary—like the stuff you’d see sprouting in your lawn after rain. It’s a reminder: not all dangers look dangerous.

How Can You Stay Safe? Here’s what the experts say

• Never eat wild mushrooms unless you’ve had training. Even skilled foragers make mistakes.
• When in doubt, leave it out. The stakes are just too high.
• Be aware of lookalikes. Poisonous mushrooms often mimic the edible ones.
• Teach your kids and pets to steer clear. Dogs especially are frequent victims. And if you’re still curious, take a local class with a certified mycologist.