SAN DIEGO (AP) — At least three people have died and three others have required liver transplants after eating the aptly named Death Cap mushroom that is proliferating in California following a rainy winter.

The California Department of Public Health is urging people to avoid mushroom foraging altogether this year because Death Cap mushrooms are easily confused with safe, edible varieties.

Since Nov. 18 there have been at least three dozen cases of mushroom poisonings reported, according to the health department. Many who sought medical attention suffered from rapidly evolving acute liver injury and liver failure. Several patients required admission to an intensive care unit. They have ranged in age from 19 months to 67 years old.

“This greatly exceeds the typical report of less than 5 cases of mushroom poisonings a year,” the department said in its public health warning.

Experts warn that a mushroom’s color is not a reliable way of detecting its toxicity, and whether the Death Cap variety is raw, dried or cooked, does not make a difference.

Laura Marcelino told the San Francisco Chronicle that her family in the Northern California town of Salinas gathered mushrooms that looked like the ones she and her husband used to forage in their native Oaxaca, a state in Southern Mexico.

Her husband was dizzy and tired the next day, but Marcelino felt fine, and they ate the mushrooms again, heating them up in a soup with tortillas. Their kids don’t like mushrooms and so didn’t have any. The next day, both adults, seasonal farmworkers, became ill with vomiting and stayed home from work.

Marcelino spent five days in the hospital, while her husband had to undergo a liver transplant.

People can have stomach cramping, nausea, diarrhea or vomiting within 24 hours after ingesting a toxic mushroom and the situation can quickly deteriorate after that, experts say.