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.