Full Story Death cap mushrooms, foraging and a dehydrator: Erin Patterson takes the stand
Jun 6, 2025
Nino Bucci, a Justice and courts reporter for The Guardian, shares insights on the chilling trial of Erin Patterson, who is accused of murder through a toxic lunch. The tension mounts as Erin testifies, revealing her perspective on events and the courtroom's atmosphere. Bucci discusses her complex relationship with her late in-laws and the emotional turmoil her actions stirred. They also tackle the significant health discussions during the fateful lunch, including conflicting narratives about cancer and deception. The case unfolds with palpable drama and intrigue.
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Erin's Mushroom Foraging Habit
- Erin Patterson developed a habit of foraging mushrooms during COVID lockdowns, picking and cooking local mushrooms on her property.
- She dehydrated safe mushrooms and sometimes hid them in her children's food to increase their vegetable intake.
Erin Admits Death Cap Presence
- Erin Patterson accepted that death cap mushrooms were in the beef Wellington meal but denied intentionally including them.
- She explained having two types of dried mushrooms in her pantry: some bought and some foraged.
Detailed Lunch Preparation Account
- Erin prepared the beef Wellington using individual steaks, adjusting the recipe and adding dried mushrooms to improve flavor.
- She later believed dried foraged mushrooms might also have been added unintentionally to the meal.