Mushrooms are a common sight in Nepal, especially during the monsoon season. While most mushrooms are harmless and even edible, there are several poisonous species that can be fatal if ingested. Every year, there are reports of people getting sick or dying after consuming wild mushrooms, and it is crucial for visitors to be aware of the risks.
The main problem with identifying poisonous mushrooms is that they often look similar to edible ones, making it difficult for even experienced foragers to distinguish between them. Additionally, some poisonous mushrooms may not cause immediate symptoms, which means that a person may not realize that they have been poisoned until it is too late.
Some of the most common poisonous mushrooms found in Nepal include Amanita muscaria, Amanita phalloides, and Galerina marginata. These mushrooms contain toxins that can cause severe liver damage or even death if ingested. It is important to note that cooking or boiling mushrooms does not make them safe to eat if they are poisonous. The toxins in poisonous mushrooms are often heat-resistant, so cooking them may not eliminate the danger.
To avoid the risk of mushroom poisoning, it is best to stick to eating cultivated mushrooms that can be purchased in markets and grocery stores. If you do choose to forage for wild mushrooms, it is essential to do so with a guide who is knowledgeable about mushroom identification and to always err on the side of caution by avoiding any mushroom that you are unsure of.
If you do ingest a poisonous mushroom, seek medical attention immediately. Symptoms may include nausea, vomiting, abdominal pain, diarrhea, hallucinations, seizures, and in severe cases, liver failure or death.
