zoom_in Click to enlarge

Agaricus subrufescens

▲ ▼

description Agaricus subrufescens Overview

Agaricus subrufescens, commonly known as the almond mushroom, is a species of edible fungus native to the Americas and first described in the late 19th century. It produces a characteristic almond-like aroma and is related to the common button mushroom. The species is commercially cultivated, particularly in Brazil, and is also known in the literature under the names Agaricus blazei and Agaricus brasiliensis, though taxonomic revisions have clarified its classification.

help Agaricus subrufescens FAQ

What is Agaricus subrufescens commonly called?

Agaricus subrufescens is commonly known as the almond mushroom. The name refers to the species' characteristic almond-like aroma.

Is Agaricus subrufescens edible?

It is regarded as an edible mushroom and has been cultivated commercially. As with any wild or unfamiliar mushroom, correct identification matters because related species can be confused with it.

Where did the almond mushroom originate?

The species is native to the Americas and was described scientifically in the late nineteenth century. It is related to the common button mushroom, Agaricus bisporus.

What does the almond mushroom taste or smell like?

Its most distinctive feature is an almond-like aroma that can become stronger as the mushroom matures. The flavor is often described as savory and mushroom-like rather than sweet.

swap_horiz

Looking for Agaricus subrufescens alternatives? Compare top competitors ranked & scored

arrow_forward