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?
Can you share some sources please?
Yes, here's a source from Atlas of Danish Fungi: https://svampe.databasen.org/taxon/10061 It's an online version mirroring Fungi of Temperate Europe, one of the most comprehensive mycological guides ever published.
There it says: Edibility: edible (contains phenyl hydrazines. Keep consumption low) Can you point to a source that supports your claims? The fact that they contain phenyl hydrazines was clear before and is discussed in the paper I linked. It even states it in ita first sentence.