Can you elaborate? Do you mean because of misidentifying,or Honeys are actually dangerous? I wouldn't eat them if I was starving,but see thousands of them and was under the impression they were choice? I don't know anything about shrooms but find them interesting and may spend a bit of time educating myself in the future.
Both.. To a degree. Galerina have been reputed to pop up right in the middle of a cluster of Armillaria, so sloppy identification could easily get you killed. And I wouldn't recommend them for someone starting out, but I would say they are fairly easily to identify and discern.. With a little experience. Then, even when you have the Armillaria, you need to boil them and rinse them with more hot water to cook them and help remove the slime coating from them (and often grubs/worm/cats).. Or at least that's been my faith. The stems are an exception to that rule and can be cooked up without the boil for lack of slime.. But still need a good cooking. We've taken and made something really similar in texture to pulled chicken or pork with the stems of Honeys.. But I haven't scored enough at one time to make it again. Someday.
Here's a few A. gallica I tried to print but the critters ate the prints. These actually looked pretty clean.. At a glance. Some mushroom species are rare to find infested. Our fish eat good on nights we boil these.
Even after all that cooking, people will then fry, bake, or other things with them.. And some people still get sick from them. Though I know more people who won't eat the Sulphur Shelf you have in that second picture.. Another that you need to cook very well. Some say not to eat them off Evergreens(which I haven't). They are both choice in my book, along with that Grifola frondosa you have in the first picture.
I'll admit, I got a little sick this year from a really juicy, young Sulphur chicken.. But we had already eaten it twice in like a week or so, and I ate enough for 3. The White Chicken is superior in flavor.. But only grows from the base, and seems to be far more rare around here. We cook all the mushrooms we eat now, on the advice of a few people of wisdom on the subject, so I've lost some of the dimensions I used to know with them. Even then, with any mushroom, there is always the chance you could be allergic, so it's best to only try a little bit the first time and give it a day or so to see if it upsets you. A lot of people don't enjoy the button mushrooms and never give the other ones a chance.. It's like a whole new world of meat in the kitchen. So many textures and flavors.
It does pay to learn the ones that accumulate toxins like heavy metals.. Especially ones like Morels that thrive in toxic environments, like along railways. I stopped buying them from anywhere, after I learned about that. Just like plants, fungi can be great indicators, as well as engineers on a number of levels.
I'm pretty new to it still too, but I started off with the stuff that was pretty hard to mistake and likely wouldn't be fatal if I did. That Chicken you have there looks pretty similar to the first chance I took on woodfruit.. With how different that meal was to anything 'mushroom' I had ever known really sealed it for me. I really didn't start out learning about them for food, but they play a major role in my diet now.
I have a great recipe for jerking that Grifola, but they are awesome cooked anyway you would cook steak, or other mushrooms. We love taking them and cutting small strips, along with onions and peppers, skillet with butter.. Seared and crisped.. On about anything.
en.wikipedia.org
