It’s a case that’s got all of Australia and a fair bit of the world completely hooked. Erin Patterson, a woman from the quiet town of Leongatha in Victoria, is at the center of a chilling trial. Why? She’s accused of serving a homemade lunch that killed three of her relatives and nearly claimed a fourth.
Here’s how it all went down.
In July 2023, Erin hosted a casual lunch at her place. The guests were her in-laws and her aunt and uncle. On the menu? A homemade beef Wellington, which Erin said was made using mushrooms she bought from an Asian grocery store. Sounds innocent enough, right?
But things took a dark turn. The mushrooms in that dish weren’t your typical supermarket variety. They turned out to be Amanita phalloides , better known as death cap mushrooms—among the most poisonous fungi on Earth. Eating even a tiny amount can be fatal.
The day after the meal, all four guests started showing serious symptoms—nausea, vomiting, and severe stomach issues. Things quickly escalated. Within days, Don and Gail Patterson (both 70) and Heather Wilkinson (66) tragically died from liver and organ failure. The fourth guest, Ian Wilkinson, who is Heather’s husband and a 71-year-old pastor, just barely survived. He needed a liver transplant and spent over seven weeks in intensive care before finally being discharged in September 2023.
For those who don’t know, death cap mushrooms contain a toxin called amatoxin. It’s brutal, it attacks your liver and kidneys, and symptoms often don’t show up until 6 to 12 hours later. By the time you realize what’s happening, it can be too late. It’s a slow and vicious poison, and without quick medical help, the outlook is grim.
Unsurprisingly, this case has made headlines everywhere. The story has all the makings of a true-crime drama—deadly food, close family ties, a mysterious motive, and now, a courtroom showdown.
The charges
So, what exactly is Erin Patterson being accused of?
She’s currently facing three counts of murder and one count of attempted murder. Prosecutors say this wasn’t some freak accident—they believe Erin planned the whole thing. Here’s what they’re pointing to:
Fake cancer claim: Erin allegedly told her in-laws she had cancer, possibly to guilt them into coming over for lunch.
Selective eating: While everyone else ate the beef Wellington, Erin didn’t. She also made sure her own kids weren’t served any leftovers.
Suspicious cleanup: After the guests got sick, Erin reportedly got rid of a dehydrator that had remnants of the toxic mushrooms. Investigators say she also lied about where the mushrooms came from.
As of May 2025, Erin is on trial in the Victorian Supreme Court, and the case is still unfolding. There’s a lot the public still doesn’t know, but people are watching closely. The big question on everyone’s mind is: was this just a tragic mistake… or something far more sinister?
Meet Amanita Phalloides: The death cap mushroom that’s anything but edible
If you’ve ever thought mushrooms were just cute little toppings for pizza or a trendy meat substitute, here's their dark side: Amanita phalloides, better known as the death cap mushroom. It sounds dramatic, and honestly, it should because this innocent-looking fungus has been responsible for the majority of fatal mushroom poisonings worldwide. Yes, really.
The death cap is basically nature’s biggest prank. It looks harmless, kind of like a regular mushroom you’d toss into a stir-fry. It has a pale, yellow-greenish cap, white gills, and a thick white stem. You wouldn’t blink twice if you saw it growing under an oak tree. But this is no portobello. Just half a cap can kill an adult human. No joke.
This toxic mushroom is originally native to Europe, but it’s now found in North America, Australia, and parts of Asia. It usually pops up in summer and early autumn, and it often grows near oak, chestnut, or pine trees. Basically, it's sneaky and widespread.
What makes Amanita phalloides so deadly? The short answer: a group of nasty toxins called amatoxins. These little devils are tough, heat doesn’t kill them, and neither does drying. So even if you sauté a death cap in butter, it’ll still be lethal. Once ingested, amatoxins head straight for your liver and kidneys, shutting down essential cellular functions. The terrifying part? Symptoms don’t show up right away. People who eat death caps often feel fine for the first 6 to 12 hours. Then, crippling stomach pain, vomiting, diarrhea, and dehydration hit like a truck. By then, the liver is often beyond saving.
Without early treatment death caps can be fatal within days. And even with treatment, recovery isn’t guaranteed.
One of the most chilling things about the death cap is how easily it can be mistaken for edible mushrooms. People out foraging in the wild often confuse it with puffballs or Asian straw mushrooms. It doesn’t help that it has no tell-tale toxic smell or color—it’s just... mushroomy.
Here’s how it all went down.
In July 2023, Erin hosted a casual lunch at her place. The guests were her in-laws and her aunt and uncle. On the menu? A homemade beef Wellington, which Erin said was made using mushrooms she bought from an Asian grocery store. Sounds innocent enough, right?
But things took a dark turn. The mushrooms in that dish weren’t your typical supermarket variety. They turned out to be Amanita phalloides , better known as death cap mushrooms—among the most poisonous fungi on Earth. Eating even a tiny amount can be fatal.
The day after the meal, all four guests started showing serious symptoms—nausea, vomiting, and severe stomach issues. Things quickly escalated. Within days, Don and Gail Patterson (both 70) and Heather Wilkinson (66) tragically died from liver and organ failure. The fourth guest, Ian Wilkinson, who is Heather’s husband and a 71-year-old pastor, just barely survived. He needed a liver transplant and spent over seven weeks in intensive care before finally being discharged in September 2023.
For those who don’t know, death cap mushrooms contain a toxin called amatoxin. It’s brutal, it attacks your liver and kidneys, and symptoms often don’t show up until 6 to 12 hours later. By the time you realize what’s happening, it can be too late. It’s a slow and vicious poison, and without quick medical help, the outlook is grim.
Unsurprisingly, this case has made headlines everywhere. The story has all the makings of a true-crime drama—deadly food, close family ties, a mysterious motive, and now, a courtroom showdown.
The charges
So, what exactly is Erin Patterson being accused of?
She’s currently facing three counts of murder and one count of attempted murder. Prosecutors say this wasn’t some freak accident—they believe Erin planned the whole thing. Here’s what they’re pointing to:
Fake cancer claim: Erin allegedly told her in-laws she had cancer, possibly to guilt them into coming over for lunch.
Selective eating: While everyone else ate the beef Wellington, Erin didn’t. She also made sure her own kids weren’t served any leftovers.
Suspicious cleanup: After the guests got sick, Erin reportedly got rid of a dehydrator that had remnants of the toxic mushrooms. Investigators say she also lied about where the mushrooms came from.
As of May 2025, Erin is on trial in the Victorian Supreme Court, and the case is still unfolding. There’s a lot the public still doesn’t know, but people are watching closely. The big question on everyone’s mind is: was this just a tragic mistake… or something far more sinister?
Meet Amanita Phalloides: The death cap mushroom that’s anything but edible
If you’ve ever thought mushrooms were just cute little toppings for pizza or a trendy meat substitute, here's their dark side: Amanita phalloides, better known as the death cap mushroom. It sounds dramatic, and honestly, it should because this innocent-looking fungus has been responsible for the majority of fatal mushroom poisonings worldwide. Yes, really.
The death cap is basically nature’s biggest prank. It looks harmless, kind of like a regular mushroom you’d toss into a stir-fry. It has a pale, yellow-greenish cap, white gills, and a thick white stem. You wouldn’t blink twice if you saw it growing under an oak tree. But this is no portobello. Just half a cap can kill an adult human. No joke.
This toxic mushroom is originally native to Europe, but it’s now found in North America, Australia, and parts of Asia. It usually pops up in summer and early autumn, and it often grows near oak, chestnut, or pine trees. Basically, it's sneaky and widespread.
What makes Amanita phalloides so deadly? The short answer: a group of nasty toxins called amatoxins. These little devils are tough, heat doesn’t kill them, and neither does drying. So even if you sauté a death cap in butter, it’ll still be lethal. Once ingested, amatoxins head straight for your liver and kidneys, shutting down essential cellular functions. The terrifying part? Symptoms don’t show up right away. People who eat death caps often feel fine for the first 6 to 12 hours. Then, crippling stomach pain, vomiting, diarrhea, and dehydration hit like a truck. By then, the liver is often beyond saving.
Without early treatment death caps can be fatal within days. And even with treatment, recovery isn’t guaranteed.
One of the most chilling things about the death cap is how easily it can be mistaken for edible mushrooms. People out foraging in the wild often confuse it with puffballs or Asian straw mushrooms. It doesn’t help that it has no tell-tale toxic smell or color—it’s just... mushroomy.
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