I appreciate the intent here, but overall, I don't think it helps with the specific phrasing here.

Some mushrooms contain toxins, in fact, depending on what specific mushroom and what specific toxin it contains it can be cooked out in some cases. In fact, it is common practice to not cover wild mushrooms while cooking as the process of cooking them allows them to evaporate and leave during the process of cooking.

Some mushrooms are differentiated based on 'tasting' a small bit of it--in certain safe cases. But this is part of investigating and trying to find out what you are dealing with. This is one or the practices used to differentiate mushrooms taxonomically--again in some specific and known cases.

Saying "You cannot taste mushroom toxins" and that "they taste just like any other mushroom" assumes you have tasted every mushroom and have some sense of what that might taste like--it's not something that can be taken seriously.

What damage is done when you injest a 'poisonous mushroom' depends on the toxin and the amount, it is utterly dependent on what specific toxin is involved, how much was injested and the specifics of the person who has injested it. Even choice edible mushrooms may cause gastrointestinal distress to somebody who has an innate allergy or is predisposed to such sensitivity. Some mushrooms contain componensts that don't mix well with alcohol for instance--so the entirety of the meal eaten in the evening should be taken into account when preparing wild edible mushrooms.

In the case of the "Death Cap" mushroom, the consequences are well known, severe and devastating. No need to make the toxicity somehow mysterious or exotic--it's well understood.

Again, if you are curious and want to understand more start here: https://namyco.org/

No need to continue spreading vague terminology or half-reasoned guesses.