The Rural Development Administration, the Ministry of Food and Drug Safety, and the Korea Forest Service issued a warning on the 25th about the dangers of indiscriminate consumption of wild mushrooms during the summer, leading to poisoning accidents.
Out of 2,215 species of native mushrooms in Korea, only a few are edible, with the majority being either unclear for consumption or poisonous.
An analysis of 30,000 specimens held at Korea National Arboretum’s National Herbarium of the Korea Forest Service revealed that the most common poisonous mushrooms from June to August are the amanita vaginata, common funnel, mycena pura, sulphur tuft, polyporus arcularius, boletus violaceofuscus, amanita virosa, amanita volvata, and panther cap. Poisonous mushrooms often grow alongside similar and edible mushrooms, making them difficult to distinguish.
Even if you ate a wild mushroom last year without any adverse effects doesn’t mean the same mushroom found in the same location will be safe this year. The high temperatures and humidity of summer can lead to additional poisoning accidents due to other contaminants.
It is dangerous to rely solely on folk wisdom to determine the edibility of wild mushrooms.
“Most folk wisdom lacks scientific evidence, and with the vast variety of poisonous mushrooms, it’s impossible to easily distinguish them based on a single criterion,” explained a government official.
To prevent poisoning accidents, it’s best not to eat mushrooms picked in the wild. When experiencing symptoms after consumption, quickly induce vomiting and seek immediate medical attention with the consumed mushroom for accurate diagnosis and treatment.
Chief Jang Gab Yeol of the Mushroom Department at the National Institute of Horticultural and Herbal Science, who is researching the ecology of wild mushrooms, said, “Poisonous mushrooms can take on various shapes and colors depending on their habitat and development stage. They often grow alongside edible mushrooms, making it very difficult for non-experts to distinguish.” He added, “The best way to safely enjoy mushrooms is to use reliable and fresh mushrooms from farms like oyster and enoki mushrooms, rather than wild mushrooms that could lead to poisoning accidents.”
