This study aimed to investigate and discuss the occurrence and accumulation of mercury in the fruiting bodies of wild-growing fungi (Macromycetes) collected from montane forests in two regions of southwestern China with differences in soil geochemistry, climate and geographical conditions. Fungal mycelia in soils of the subalpine region of the Minya Konka (Gongga Mountain) in Sichuan and in the highlands of Yunnan efficiently accumulated mercury in fruiting bodies (mushrooms). The examined sites in Yunnan with highly mineralized red and yellow soils showed Hg contents ranging from 0.066 to 0.28 mg kg⁻¹ dry biomass (db) which is roughly similar to the results obtained for samples collected from sites with dark soils relatively rich in organic matter from a remote, the subalpine region of Minya Konka. Due to the remoteness of the subalpine section of Minya Konka, as well as its elevation and climate, airborne mercury from long-range transport could be deposited preferentially on the topsoil and the Hg levels determined in soil samples taken beneath the fruiting bodies were up to 0.48 mg kg⁻¹ dry matter. In Yunnan, with polymetallic soils (Circum-Pacific Mercuriferous Belt), Amanita mushrooms showed mercury in caps of fruiting bodies of up to 7.3 mg kg⁻¹ dry biomass. Geogenic Hg from the mercuriferous belt seems to be the overriding source of mercury accumulated in mushrooms foraged in the regions of Yunnan, while long-range atmospheric transport and subsequent deposition are the mercury sources for specimens foraged in the region of Minya Konka.

Mushrooms (Cantharellus cibarius and Amanita fulva) were blanched (parboiled) and pickled using different treatment conditions with the aim of carrying out the study into effect on removal of toxic mercury (Hg) accumulated in flesh. Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rate of Hg leaching from the C. cibarius in practice was the same when blanched for 5 or 15 min irrespective of potable or deionized water used. Pickling of blanched C. cibarius with a diluted vinegar marinade had only a minor, if any, effect on removal of Hg and was without effect on blanched caps of A. fulva. Mercury was better extracted by boiling water from the fresh caps of A. fulva (56 ± 2% of the initial level in fresh caps) than from the fresh or frozen fruit bodies of C. cibarius. Total leaching rate of Hg from a pickled C. cibarius when fresh fruit bodies were processed was between 15 ± 5 and 37 ± 7% (median range 13–34%), and when deep-frozen fruit bodies were processed, it was between 37 ± 7 and 39 ± 8% (median range 34–39%). Pickling of the caps of A. fulva with diluted vinegar did not increase leaching of Hg. Blanching of mushrooms before future culinary use is a simple procedure recommended in reduction of contamination with Hg of cooked mushroom meal. Pickling had little if any effect on further removal of Hg from the initially blanched mushrooms.