In the summer of 2023, a villager in Yunnan discovered several clusters of 'plump and tender' mushrooms on his walnut tree. Seeing their bright colors and full shapes, he picked them and stir-fried a dish. Unexpectedly, less than 2 hours after the meal, all 3 family members successively experienced vomiting, diarrhea, and blurred vision. Despite full rescue efforts after being sent to the hospital, one elderly person unfortunately passed away due to liver and kidney failure. After identification, this cluster of 'fatal delicacy' that broke the family was confirmed to be typical poisonous mushrooms growing on trees—deadly amanita. In China, over a thousand poisoning incidents occur annually due to accidental consumption of poisonous mushrooms, with poisonous mushrooms growing on trees often being mistaken for 'tree mushrooms' or 'oyster mushrooms,' becoming a high-risk hazard. Today's guide will help you fully understand poisonous mushrooms growing on trees and avoid fatal traps.
The growth of poisonous mushrooms is closely related to tree age, humidity, and decay degree. Not all trees easily breed poisonous mushrooms. According to the 'Chinese Wood-Dwelling Mushroom Toxicity Research Report' published by the Institute of Microbiology, Chinese Academy of Sciences in 2024, the following 3 types of trees are 'high-risk areas' for poisonous mushrooms growing on trees:
Especially poplar, willow, and elm trees over 10 years old with decayed holes in their trunks. These trees have loose wood texture and easily accumulate humus, serving as the main growth carriers for deadly amanita and poisonous pink-gilled mushrooms, accounting for 62% of wood-dwelling poisonous mushroom growth cases.
Fruit trees such as peach, pear, and apple trees, after fruiting, if the trunk develops wounds or pest and disease damage, will secrete sugary sap, attracting fly agaric and panther cap to attach and grow. These poisonous mushrooms are often confused with edible 'tree ear mushrooms,' with a very high misidentification rate.
In the bark crevices of coniferous trees like pine and spruce, poisonous red mushrooms easily grow. Their bright red color often leads children to mistake them for 'edible red mushrooms' and pick them, accounting for 35% of children's mushroom poisoning cases.
Many people mistakenly believe that 'only brightly colored ones are poisonous' or 'if insects eat them, they're safe.' These folk beliefs have long been scientifically debunked. To identify poisonous mushrooms growing on trees, you must master the following 3 professional and practical steps, with an accuracy rate of over 90%.
Mushrooms growing on trees are divided into 'parasitic type' and 'saprophytic type,' with a higher proportion of poisonous mushrooms being parasitic on healthy tree trunks. Edible wood-dwelling mushrooms (such as oyster mushrooms and shiitake mushrooms) are mostly artificially cultivated. Naturally growing edible wood-dwelling mushrooms are usually 'saprophytic' on completely decayed tree trunks and do not penetrate deep into the xylem; while poisonous mushrooms mostly directly 'parasitize' on the epidermis or decayed holes of healthy tree trunks, with the stipe tightly connected to the trunk, and pulling forcefully will bring out bark tissue.
If mushrooms are attached to high-risk trees, further observe 3 core features. If any one of them appears, they must absolutely not be picked: 1. Cap characteristics: Poisonous mushrooms' caps often have 'scales' or 'mucus.' For example, deadly amanita has white flocculent scales on its cap, and fly agaric has radial stripes at the cap edge; while edible wood-dwelling mushrooms have smooth caps with no abnormal appendages. 2. Gill color: Flip the mushroom and observe the gills under the cap. Poisonous mushrooms' gills are mostly white, yellow, or black, and easily fall off. For example, poisonous pink-gilled mushrooms have pink gills that turn dark brown after encountering water; edible mushrooms' gills are mostly light brown with tough texture. 3. Liquid reaction: Break the stipe with your hand and observe if any liquid seeps out. Poisonous mushrooms' liquid is mostly milky white or yellow, quickly changes color after contact with air (such as turning blue or purple), and has a pungent odor; edible mushrooms' liquid is clear with no special odor, or has a faint mushroom aroma.
If still unable to determine, simple testing can be done using common items: Take a piece of white paper, gently press the mushroom's gills on the paper. If the 'spore print' left is white or black, and the paper has no abnormalities; then place a garlic clove together with the mushroom. If the garlic does not change color, temporarily exclude the risk of severe toxicity (Note: This method is only auxiliary and cannot be used as a basis for consumption).
Once accidentally consuming poisonous mushrooms growing on trees, poisoning reactions usually appear within 10 minutes to 6 hours, divided into 'gastrointestinal type,' 'neuropsychiatric type,' and 'liver-kidney damage type' three types. Among them, liver-kidney damage type poisonous mushrooms (such as deadly amanita) have a mortality rate as high as 90%. However, as long as handled correctly within 2 hours after poisoning, risks can be greatly reduced. Specific steps are as follows:
Have the poisoned person drink large amounts of warm water (500 ml each time), then use fingers or chopsticks to stimulate the root of the tongue to induce vomiting. Repeat multiple times until the vomit is clear water, reducing toxin absorption.
Be sure to preserve remaining mushroom samples or vomit, seal in a fresh-keeping bag, label the picking time and location, providing basis for doctors to determine toxin types. This is the key to precise treatment.
Immediately call 120. When sending to hospital, inform the doctor 'accidentally consumed mushrooms growing on trees,' and bring mushroom samples. Prioritize hospitals with 'poisoning emergency centers' to avoid delaying treatment.
Completely wrong. Toxins contained in poisonous mushrooms growing on trees (such as amatoxin) have extremely strong heat resistance. Boiling at 100°C for 2 hours cannot destroy their toxicity. Cooking will only spread toxins into the soup, increasing poisoning risk.
Not recommended. Mushrooms are just the 'appearance'; their mycelium has already penetrated deep into the trunk. After cutting off mushrooms, the mycelium will continue to grow. The correct approach is: If the tree is healthy, apply specialized 'fungus inhibitor' (available at agricultural stations); if the tree is already decayed, have professionals assess whether felling is needed to avoid tree collapse causing injury.
No. Toxins in poisonous mushrooms are mostly alkaloids with water solubility and stability. Drying only removes water from mushrooms; toxins will be concentrated. Eating dried poisonous mushrooms will cause more severe poisoning symptoms.
Actually more dangerous. Urban street trees are often sprayed with pesticides, and mushrooms will absorb pesticide residues. At the same time, heavy metals in car exhaust will also accumulate in mushrooms. Even edible mushrooms will become 'poisonous mushrooms' and must absolutely not be picked.
Poisonous mushrooms growing on trees may seem hidden, but in fact, as long as you master scientific identification methods, you can effectively avoid risks. Finally, please remember the 'three no principles' for mushroom consumption: Do not pick wild mushrooms growing on trees, do not buy wood-dwelling mushrooms of unknown origin, and do not consume mushrooms that have not been fully confirmed as safe.
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