I love the flavor that develops from lacto fermenting mushrooms. I'm a little bit suspicious of white button mushrooms (Agaricus species) since they contain agaritine. Agaritine is broken down by heat, making it safe. If you eat raw Agaricus, the agaritine is made into phenylhydrazines in the gut, which causes liver damage and can eventually make you anemic. Under no circumstances should you eat raw Agaricus.
So what about lacto-fermenting them? We know agaritine is heat sensitive. Is it also sensitive to microbial activity, so that it breaks down?
The exchange in this thread is inspiring. Thank you.