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Wood Pinkgill, Kusaurabenitake
A grey to tan, pink-spored Entoloma of Eurasia. It is one of the three fungi behind most mushroom poisonings in Japan, accounting for about 14% of cases, second only to the tsukiyotake, Omphalotus japonicus (Tokyo Food Safety Information Center). It causes vomiting and diarrhoea and contains muscarine, muscaridine, choline and a haemolytic protein. It is mistaken for edible Entoloma sarcopum and for Lyophyllum species.
Poisonous. Causes about 14% of mushroom poisonings in Japan. Vomiting and diarrhoea begin 10 minutes to several hours after eating. It contains muscarine, muscaridine, choline and a haemolytic protein (Tokyo Food Safety Information Center). It is confused with edible Entoloma sarcopum and Lyophyllum such as L. decastes. Arora (via Wikipedia) reports serious gastrointestinal upset.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
