Kabuterang Pinay

Air-fried shiitake and oyster mushrooms for a healthy snack this weekend

When you see them in the menu make sure to try

Button

Portobello

Cremini

Shiitake

Oyster

Enoki

Maitake

Chanterelle

Morel

Porcini

King trumpet

Lion's Mane

Black Fungus

Black Trumpet

Reishi

Beech

Puffball

Shimeji

Turkey Tail

Matsutake

Entoloma caespitosum is a rare and toxic mushroom found in parts of China and Indonesia. It belongs to a larger group of mushrooms called Entoloma, many of which are known for being unsafe to eat. This species is considered one of the most poisonous mushrooms in that group, making it especially dangerous.

The mushroom is easy to notice because of its purple violet cap, which can change color when it gets wet. This color shift happens because the cap absorbs moisture. It has a smooth white stem and produces pink spores, a common feature in Entoloma mushrooms. As it grows, the gills under the cap also turn pink.

Because the mushroom is toxic, scientists do not test its taste or smell. It usually grows in forests, appearing on decaying leaves and old wood, where it can blend into the ground.

Researchers warn that many toxic mushrooms look attractive and harmless. This is why experts say people should never eat wild mushrooms unless identified by trained specialists.

Do you think most people can tell a dangerous mushroom just by its color?

🍄 Philippine Mushroom of the Week: Oudemansiella canarii

Meet Oudemansiella canarii—a tasty, healthy mushroom that’s easy to grow! This edible mushroom loves simple farm wastes like rice straw, sawdust, and corncobs, making it low-cost and eco-friendly to cultivate.

Studies show it grows fast and produces lots of mushrooms when sorghum or cracked corn is used as spawn, and when grown on a mix of 80% rice straw + 20% sawdust—the perfect combo for high yield!

But it’s not just easy to grow—it’s also good for your health. O. canarii is packed with protein, fiber, and minerals, and it has natural antioxidant, anticancer, and antibacterial properties.

👉 In short: easy to grow, nutritious, and good for your health—what’s not to love?

For more information about this mushroom, you may refer to the links below: 👇

https://doi.org/10.48130/sif-2023-0013

🍄 Philippine Mushroom of the Week: Collybia reineckeana

Meet Collybia reineckeana—a giant, tasty edible mushroom locally known as "Kabuteng Calao"! This impressive mushroom can be successfully grown in a simple rice straw-based medium and on composted sugarcane bagasse, making it another great species that grows on agricultural waste.

It is an excellent culinary ingredient thanks to its rich content of glutamine and glutamic acid, which give it a delicious flavor. It is also packed with nutrition, containing essential amino acids (like phenylalanine and lysine) in both the cap and the stem!

But it’s not just tasty—it’s very good for your health. C. reineckeana contains vital compounds like ornithine and GABA, which are highly valued in the nutraceutical industry. Studies show it has anti-microbial properties and even helps manage blood pressure (anti-hypertensive), keeping your heart happy.

For more information about this mushroom, you may refer to the links below: 👇

https://www.ukdr.uplb.edu.ph/journal-articles/6358/
https://uc.searca.org/news/professorial-chair-awardee-conducts-public-lecture-wild-edible-mushroom