This research describes two newly discovered mushroom species from Africa belonging to a group that typically includes deadly poisonous mushrooms. One interesting finding is that while one species (A. bweyeyensis) has genes for producing toxins, it doesn’t actually produce them and is safely eaten by local people. However, the researchers warn that both species should still be considered potentially dangerous since they have the genetic capability to produce toxins. Impacts on everyday life: – Highlights the importance of proper mushroom identification for safe foraging – Shows how local traditional knowledge about edible mushrooms can lead to scientific discoveries – Demonstrates that genetic capability for toxin production doesn’t always mean mushrooms are poisonous – Emphasizes the need for caution even with apparently safe wild mushrooms – Contributes to our understanding of how mushrooms produce toxins, which could help treat mushroom poisoning