The mushroom is an edible mushroom that grows wildly and belongs to the family Lyophyllaceae. Studies in the last few decades have demonstrated that mushrooms and their active components have beneficial effects on a variety of biological systems. Some mushrooms do exhibit antibacterial properties. Qualitative phytochemical profile was done on the mushroom to establish the presence of compounds responsible for important biological activities. This study also investigated the effect of extracts on certain bacterial strains that included and representing the Gram-negative bacteria and and representing Gram-positive bacteria. The fungi were represented by and . The mushroom was collected in western Kenya, air-dried, and crushed into powder, followed by extraction using water, methanol, and dichloromethane (DCM) solvents. Antibacterial and antifungal activities were evaluated using the disc-diffusion method. Qualitative phytochemical screening of the aqueous extract revealed the presence of alkaloids, flavonoids, steroids, sterols, saponins, phenols, carbohydrates, and proteins. The three extracts exhibited antibacterial against tested bacterial strains. The DCM extract revealed higher effects among the bacterial strains tested. The three extracts showed antifungal effects against . However, both methanol and aqueous extracts did not inhibit growth of . In conclusion, extracts are a promising source of novel antimicrobial and antifungal agents.