Tricholoma pardinum is one of several poisonous members of the genus Tricholoma; its large size, fleshy appearance, and pleasant smell and taste add to the risk of its being accidentally consumed. It was responsible for more than twenty percent of cases of mushroom poisoning in Switzerland in the first half of the 20th century. Many cases of poisoning arise in the Jura Mountains. Eating it causes highly unpleasant gastrointestinal symptoms of nausea, dizziness, vomiting, and diarrhea. These arise fifteen minutes to two hours after consumption and often persist for several hours; complete recovery usually takes four to six days. Sweating and anxiety may be evident, and disturbance in liver function has been recorded. Cramping may occur in the calves. In one case, seven people and a cat suffered severe symptoms after sharing a meal that contained only two mushroom caps. The toxin, the identity of which is unknown, appears to cause a sudden inflammation of the mucous membranes lining the stomach and intestines.