The Erin Patterson mushroom poisoning trial has gripped the nation, with every new detail raising more questions than answers.
As the case unfolds in the Supreme Court, the testimony of medical and scientific experts is shining a light not just on the tragic events in Leongatha, but also on the hidden dangers lurking in our own backyards—and kitchens.
For those who haven’t been following every twist and turn, here’s a quick recap: Erin Patterson is on trial for the alleged murder of three family members and the attempted murder of a fourth, after a home-cooked beef wellington lunch in July 2023. The suspected culprit? The world’s deadliest mushroom: the death cap (Amanita phalloides).
Her former in-laws, Don and Gail Patterson, and Gail’s sister Heather Wilkinson, all died after the meal. Heather’s husband, Ian Wilkinson, survived after a lengthy hospital stay. Erin Patterson maintains her innocence, insisting she never intended harm and that she, too, fell ill after the lunch.
This week, the court heard from Dr Tom May, a leading mycologist and former principal research scientist at Melbourne’s Royal Botanic Gardens. Dr May’s testimony was a sobering reminder of just how easy it is to mistake a deadly mushroom for a harmless one.
Death cap mushrooms are not native to Australia, but have been spreading since the 1960s, especially in Victoria, New South Wales, South Australia, and Tasmania. They form a close relationship with oak, beech, and chestnut trees, and are most commonly found in autumn—but can appear at other times after good rainfall.
Dr May described the death cap’s appearance as ‘greenish or yellowish, but may be whitish or brownish’—hardly the kind of distinctive look that would set off alarm bells for the average forager. Even experts, he admitted, can struggle to identify them with certainty.
Adding a layer of intrigue, Dr May revealed he had personally spotted and documented death cap mushrooms in Outtrim, a small town near Leongatha, just one day before Ms Patterson’s phone data placed her in the same area. He posted his sighting to the citizen science website iNaturalist, pinpointing the location within 20 metres.
Prosecutors allege this timing is more than coincidence, but the defence maintains it’s circumstantial. Still, it’s a stark reminder of how close these deadly fungi are to our homes—and how easy it is to stumble across them.
Dr May’s testimony highlighted a crucial point: mushroom identification is fraught with risk. He told the court that most mushroom poisonings happen because of misidentification, and that even the best phone apps are unreliable for distinguishing edible from toxic species.
‘There is no simple rule that is totally reliable,’ he warned. ‘After the first fatality of Amanita phalloides three decades ago, I was saying ‘just don’t eat wild mushrooms.’
With calls to the Victorian Poisons Information Centre on the rise, and more people taking up foraging as a hobby, the risk is only increasing. Dr May now advocates for a ‘slow mushrooming apprenticeship’—in other words, if you’re not an expert, don’t take the risk.
On the medical front, the court heard from Dr Laura Muldoon, an emergency registrar at Monash Health, who treated Ms Patterson after the fatal lunch. Despite Ms Patterson’s claims of illness, Dr Muldoon found ‘no clinical evidence’ of mushroom poisoning. Apart from some chapped lips, she ‘looked very well’ and was discharged the same evening.
This detail could prove pivotal. Mushroom poisoning, especially from death caps, typically causes severe symptoms and abnormal liver tests. Dr Muldoon’s notes, echoed by another doctor, Dr Varuna Ruggoo, stated there were ‘no concerns’ about poisoning, as all liver tests were normal.
Dr Rhonda Stuart, Monash Health’s director of public health of infectious diseases, testified that Ms Patterson told her she used two types of mushrooms in the beef wellington: fresh ones from Woolworths and dried ones from an Asian grocer. The dried mushrooms, she said, were in a sealed packet, and she used the entire lot in the meal.
Following a scheduled break on Monday, the trial is set to resume on Wednesday. Justice Christopher Beale told the jury the pause was intended to help streamline certain matters behind the scenes and ultimately save time as the proceedings continue.
While the legal drama continues, this case is a wake-up call for anyone who enjoys foraging or experimenting with wild foods. Australia’s mushroom season is in full swing, and with more people than ever heading outdoors, the risk of accidental poisoning is real.
What are your thoughts on the complexities of identifying wild mushrooms? How can communities better educate the public about the risks involved? Do you think this incident could have been prevented? Share your thoughts in the comments below
Also read: Is a deadly threat hiding in your backyard? Victorians urged to watch out before it’s too late
Why would anybody eat wild mushrooms when there are plenty on sale in most supermarkets. Its well known that not all mushrooms are edible so why take the risk? Russian roulette at its best.
Why would anybody eat wild mushrooms.
Because the flavor is far far superior to bought mushrooms. Bought mushrooms by comparison have very little flavor.