 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 it being accidentally consumed . It was responsible for over 20 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 15 minutes to 2 hours after consumption and often persist for several hours ; complete recovery usually takes 4 to 6 days . Sweating and anxiety may be evident , and disturbance in liver function has been recorded . <unk> 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 . 
