Does lacto-fermentation break down agaritine in Agaricus?
Root microbiota of tea plants regulate nitrogen homeostasis and theanine synthesis to influence tea quality
Ultrafast photochemistry and electron-diffraction spectra in n->(3s) Rydberg excited cyclobutanone resolved at the multireference perturbative level
Vector spectrometer with Hertz-level resolution and super-recognition capability
Genetic control of thermomorphogenesis in tomato inflorescences - Nature Communications
Mechanisms of extracellular electron transfer in anaerobic methanotrophic archaea - Nature Communications
Bistability between π-diradical open-shell and closed-shell states in indeno[1,2-a]fluorene - Nature Chemistry
Effect of hydration state on locomotor performance and water searching behavior of the terrestrial lungless salamander Bolitoglossa ramosi
Yes, this is what I mean.
As for (3), this is how I am reasoning about this. The mushroom cells are surrounded by a soft cell membrane made out of lipids, and a hard cell wall made out of a network of sugar filaments (primarily chitin). The cell membrane serves as a chemical barrier that separates the chemistry outside of the cell from the chemistry inside of the cell, and it has many mechanisms to allow specific chemicals to flow from one side to the other. This cell membrane is very dynamic and it needs continuous maintenance to remain functioning as intended. When a cell dies, the cell membrane is no longer kept under maintenance, and it basically dissolves.
After the cell membrane disintegrates, the cell wall remains. This cell wall is much tougher and does not require constant maintenance. The wall also has its own filtering capacity as well the ability to absorb and retain chemicals, but it is a lot more porous and this porosity allows water, nutrients, and other water-soluble chemicals to move more freely.
So, my reasoning is: The mushroom dies. The cell wall disintegrates. The more permeable cell wall remains. Agaritine is soluble in water, and water and small water-soluble molecules can usually move freely through the cell wall. So, within a short period of time the water outside of the mushrooms will mix with the water inside of the mushrooms, and the agaritine will distribute throughout the whole volume. At this point, even if the mushroom's environment had provided some form of protection, the now-mixed agaritine will experience an environment similar to the environments discussed in the papers I from the previous comments.
It is not as simple as I describe here, because the specific properties of the cell wall can be complex, and they can change due to chemical modifications. For example, some molecules can be absorbed into the sugar matrix such that they are protected from degradation - but I could not find any data to suggest that this likely a significant factor for agaritine. There are some recent articles that review the fungal cell wall, I will paste the citations below, in case you want to look at some of this in more detail.
Gow, N. A., & Lenardon, M. D. (2023). Architecture of the dynamic fungal cell wall. Nature Reviews Microbiology, 21(4), 248-259.
Latgé, J. P., & Wang, T. (2022). Modern biophysics redefines our understanding of fungal cell wall structure, complexity, and dynamics. Mbio, 13(3), e01145-22.