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Aparently 见手青 is mildly toxic yet commonly consumed in Yunan.

Spinach too is mildly toxic because of its oxalate content yet we eat it all the time. Some of those toxic saponins even have certain health benefits. There are plenty other examples of toxic foods we regularly consume: legumes contain deadly saponins, beets contain oxalates, and potatoes contain glycoalkaloids

From what I read Suillellus luridus (见手青) is completely fine when cooked

Meat is also toxic when eaten raw; that is not generally held to be a reason to avoid eating it cooked.

What toxins does raw meat contain? Or are you referring to bacteria contaminated raw meat?

Doesn't have to be bacteria. Raw meat can contain any kind of horrifying contamination. Viruses, bacteria, mold, nematodes... there is no limit. It's the perfect substrate for everything.

Living toxins are much worse than nonliving ones because the living toxins can reproduce to dangerous levels even if you consume a tiny dose.

But if for some reason you think they're not dangerous, foods that contain nonliving toxins when unprocessed are also commonly eaten; a major example would be cassava. See also acorns, nardoo, fugu, and the Greenland shark.

Most things prefer not to be eaten; you can't let that stop you.

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