I’m just a person who does mycology for fun
There are edible mushrooms which are really hard to ID, but you just don’t try to eat those.
Most people don’t go after the tasty Sheathed woodtuft (Kuhernomyces mutablis) because the risk of confusing it with the deadly funeral bell (Galerina marginata)
I’ve occasionally seen some false chanterelles (Hygrophoropsis sp.) do a pretty good chanterelle impression but they’re not toxic, just bland and not well-tolerated.
I’ve heard some people use them as cocktail bitters.
This is very much not the case with mushrooms, most people who’ve accidentally eaten a deathcap (Amanita phalloides) have reported that they’re delicious. Fly agaric (Amanita muscaria) which can be detoxified by boiling it and changing the water multiple times, is pretty darn good. I think it’s better than the average grisette (the non-toxic Amanita sect. vaginatae spp.).
Ok the other other hand, the destroying angel (Amanita ocreata) is said to taste pretty bad.
For a non-amanita example, I’ve spit-tested the toxic Agaricus deardorffensis and I thought it tasted pretty good. That one is an odd case though since some people are unaffected by its poison and it’s possible that’s correlated with not being able to detect the unpleasant sharpie-like odor it’s said to have, but I wasn’t willing to give myself the shits for science so it remains a mystery.
Boiling and changing the water removes the psychoactive compounds as well as the ones that keep you on the toilet all day if you’ve done it correctly (both are water-soluble). At that point it’s just a culinary mushroom.
People who are “detoxifying” it to use as a drug bake it at a low temperature which does a poor job of removing any of the toxic or psychoactive compounds so they get a bad high and end up on the toilet half a day (seriously, just order some cube spores or something if IDing good actives is too hard).