Wild and domestic mushrooms

Cases of intoxication from eating wild mushrooms are reported each year. To avoid intoxication, be careful when you harvest mushrooms and before you eat them.

Domestic mushrooms

Domestic mushrooms are grown in private homes using kits purchased in stores or online. Mushrooms grown by a production company, such as white, cremini or portobello mushrooms (Agaricus bisporus), are not included in this category.

It’s best to use identification guides published in Québec or Canada.

Special care is required when harvesting mushrooms:

• Separate the mushrooms by species and sort them based on their known characteristics. When in doubt, do not pick them.
• Do not choose very small mushrooms, as they are hard to identify.
• Do not select rotting, decomposing, old or faded mushrooms, or ones that are too dirty to be cleaned properly.
• Do not pick mushrooms that have been damaged by worms, slugs, insects or animals.
• Put the mushrooms in paper bags before refrigerating them.
• Refrigerate your harvest as soon as possible.

Mushrooms that can be eaten by insects or animals are not necessarily fit for human consumption.

Where to harvest

Do not harvest mushrooms at roadsides, on contaminated land or in polluted environments.

Beware of sources of agricultural contamination, like manure piles or contaminated liquid residuals. The same guidelines apply in areas where a dust suppressant has been applied.

Do not harvest mushrooms:

• Near septic tanks
• In forested areas that have undergone chemical treatment
• In areas where pesticides and herbicides have been applied, like fields or hydro corridors

A non-toxic mushroom may not necessarily be contaminated if it comes into contact with a toxic mushroom, but dirt can be a source of intoxication.

Only eat mushrooms that you can accurately identify and that are known to be edible.

When in doubt about whether a mushroom is edible, don’t take the risk. Even if your friends usually give you good advice, it is best to err on the side of caution.

Preparation and cooking

First, remove all the dirt from the mushrooms.

Never eat wild or domestic mushrooms raw. Always cook them until all the water is released.

Properly prepare the mushrooms you will eat. Some varieties must be peeled, because their outer layer can cause a variety of health problems—it may have a laxative effect, for example. When in doubt, consult your guide.

Eat mushrooms that are fresh and in good condition.

Allergic reactions and intolerance

Some people may have or develop allergic reactions or an intolerance to some varieties of mushrooms. Here are some prevention tips :

• When eating a mushroom for the first time, eat only a small amount.
• Do not eat more than 250 grams of wild mushrooms per week.
• Eat only one mushroom variety at a time.
• If you are allergic to white mushrooms, do not eat wild mushrooms.

Always keep in your fridge a sample of the mushrooms you harvested or bought, so the mushroom variety can be identified in the event of an intolerance or intoxication. Digital photos of your sample may also be useful.

Remember that some people can eat some mushroom species with no issues, while others will develop a reaction.

If you are serving a variety of mushroom to someone, ask them whether they have eaten it before. If not, be sure to inform them of the risks.

If you are in poor health or have a chronic illness affecting your kidneys, intestines or immune system, do not eat wild mushrooms.

Some varieties may cause health problems when eaten with alcohol. It is recommended to refrain from drinking alcohol within 72 hours of eating mushrooms like the common ink cap or the club-footed clitocybe. Check your guide as a precaution.

If you have symptoms of intoxication within 24 hours of eating mushrooms, contact:

You will be given instructions on what to do and told whether you need to see a doctor. If so, remember to bring the sample of the mushrooms you ate.