Eating mushrooms is generally considered safe during pregnancy when they are cooked and properly handled. The main caveats are to avoid raw mushrooms, wild-foraged varieties (which may carry toxins or contaminants), and any mushrooms with uncertain safety profiles, including certain “medicinal” or hallucinogenic varieties. Here's a concise overview:

• Safe options: Common culinary mushrooms such as white button, cremini, portobello, shiitake, oyster, and straw mushrooms are typically fine when cooked thoroughly. Cooking helps reduce the risk of bacterial contamination and improves digestibility.
• How to prepare: Wash mushrooms well, cook them fully (avoid eating them raw), and store them properly. Cooking methods like sautéing, grilling, roasting, boiling, or simmering in soups and stews are suitable.
• Things to avoid: Raw mushrooms, as they can be harder to digest and may carry surface bacteria. Wild or unidentified mushrooms should be avoided due to the risk of poisoning. Also be cautious with “medicinal” or supplement forms of mushrooms unless advised by a healthcare provider.
• Watch for allergies or sensitivities: If there’s a known mushroom allergy or unusual reactions after eating mushrooms, discontinue and consult a clinician.
• Special considerations: Avoid mushrooms with suspicious odor, slimy texture, or visible mold. If there’s any concern about contamination or unsafe varieties, choose trusted, commercially sold mushrooms and discard anything questionable.

If there are specific types you’ve heard about (for example, enoki, shiitake, or wild varieties) or if there are other dietary restrictions or medical conditions, I can tailor the guidance to your situation.