Sunday, June 15, 2014


For a long, long time here in our country, kabute (mushrooms) were believed to be ‘bulaklak ng kulog at kidlat’ (flowers of thunderbolt and lightning) since they usually appear a day or two after heavy rains and thunderstorms...

Kabute grows wild in rice fields and haystacks. Thus, we have kabuteng dayami (straw mushrooms), kabuteng saging (banana mushrooms), kabuteng bukid (field mushrooms), and many others. 

In the farm where we lived in Silang Cavite, when my children were young, they would always be delighted to find and collect kabute after the rains. And they would be more delighted when the kabute find its way in my soup pot because that would mean super flavorful hot sinabawang kabute for lunch!

Some of the most common mushrooms used in household cooking are shiitake, champignion, button, abalone, oyster and that edible fungi known as 'tengang daga' (calledl wood ear or rat ear). Tengang daga have been introduced to us from China since the 11th century.  The Chinese cooked them in many tasty soup and noodle dishes.

Here is one superior vegetable source of protein. It is cholesterol and saturated fat-free. This simple and delicate plant has its own unique and exquisite flavor that is at par with the taste of meat or chicken.

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