These two mushroom toxins impact the central nervous system and result in symptoms akin to alcohol intoxication. They are the primary toxins in the Fly Agaric, Amanita muscaria, and are responsible for the psychoactive affects of that mushroom.
In celebration of Independence Day, I have decided to discuss a fungus-related event which significantly impacted the history of the United States (Don’t worry; I will get to the remaining mushroom toxins in the next few weeks). America is a country of immigrants, so on the day that we celebrate the founding of our country, it only seems fitting that we take a moment to remember how immigration has shaped our history.
Coprine is a fascinating molecule that is technically not poisonous. So why is it listed along with other mushroom toxins? Because it can result in poisoning, but only if you consume a completely different toxin afterward, namely alcohol. If you drink alcohol after eating a coprine-containing mushroom, you can expect to experience flushing of the face and neck, a rapid and/or irregular heartbeat, headache, nausea, and vomiting, and you may also experience difficulty breathing and tingling or numbness in the limbs or hands. These symptoms last as long as the alcohol is in your system, which may be a while since coprine interferes with the body’s process of removing alcohol.
Muscarine is a toxin found primarily in small brown or white mushrooms in the genera Clitocybe and Inocybe. It is also found in other mushrooms, including the Fly Agaric, Amanita muscaria, but at much lower concentrations. Muscarine was initially isolated in the 1860’s by the German chemists Oswald Schmiedeberg and Richard Koppe, who were trying to research the psychoactive properties of the Fly Agaric. They isolated a compound – which they named muscarine after the Fly Agaric’s species name – that decreased heart rate in frogs and could even cause cardiac arrest when high concentrations were used.
This toxin is present in only a few mushrooms of the Cortinarius genus, so poisonings from this mushroom are relatively rare (at least recently). The two mushrooms responsible for most orellanine poisonings are Cortinarius orellanus and rubellus, commonly known as Lethal Webcaps. These mushrooms are primarily found in Europe, but are sometimes encountered in the United States. Closely related mushrooms that also contain orellanine are known as Fool’s Webcaps.
These toxins are primarily found in the genus Gyromitra (false morels) and can be fatal in high doses. Gyromitrin poisoning accounts for about 2% to 4% of mushroom-related fatalities.
This group of poisons contains the most deadly of all mushroom toxins and accounts for the majority of deaths by mushroom poisoning (perhaps up to 95% globally). Amatoxins are found in many Amanita species (from which the group derives its name) – most notably in the Destroying Angels (Amanita virosa and relatives, see FFF#050) and in the Death Cap (Amanita phalloides, see FFF#051) – as well as in some mushrooms in the genera Galerina, Lepiota, and Conocybe.
Field guides use three basic categories when discussing mushroom edibility: edible, inedible, and poisonous. These categories are not quite straightforward, so read on to learn about spicy mushrooms, poisonous morels, and toxin types!
There are three main types of wood rot caused by fungi: brown rot, white rot, and soft rot. These rot types can be easily distinguished from one another by their color and texture. Of course, many fungi muddy the water by including characteristics from all three rot types. For now, though, I’ll just focus on the three main types.
It’s morel season! Keep an eye out for these beautiful, tasty mushrooms now through late may! There are a few species of Yellow Morels in North America, but Morchella esculentoides is the most common one.
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