The "supermarket" white mushroom ( Agaricus bisporus ) is the same as: white mushroom, button mushroom, champignon mushroom, cremini/crimini mushroom,[4][5] chestnut mushroom, And the portobello/a.
Just because you can eat a few species raw doesn't contradict the statement the virtually all require cooking.
I'm just saying that I have never heard that cooking was required/recommended to make any mushroom safe to eat. I had assumed they were either safe, or not, and cooking them was a separate matter, mostly of preference.
There are varying degrees of preparations to be safe for various mushrooms. There are a few you can eat raw. There are a few that will kill you even if you cook them 10 times. And there is everything in between - from mushrooms that you cook once, to those you need to cook 3 times, replacing the water each time and ventilating to not inhale the vapor :))
Source - 30 years of experience foraging and learning from grandmom.
The "supermarket" white mushroom ( Agaricus bisporus ) is the same as: white mushroom, button mushroom, champignon mushroom, cremini/crimini mushroom,[4][5] chestnut mushroom, And the portobello/a.
Just because you can eat a few species raw doesn't contradict the statement the virtually all require cooking.