Agaricus subrufescens
Agaricus subrufescens[edit | edit source]
Agaricus subrufescens, commonly known as the almond mushroom, almond agaricus, or the Brazilian mushroom, is a species of mushroom in the family Agaricaceae. It is notable for its almond-like odor and is cultivated for its purported medicinal properties.
Description[edit | edit source]
The cap of Agaricus subrufescens is initially hemispherical, becoming convex to flat with age, and can reach up to 10 cm in diameter. The surface is dry and covered with fine scales, giving it a slightly rough texture. The color ranges from white to light brown.
The gills are free from the stipe and are initially white, turning pink and then brown as the spores mature. The spore print is chocolate brown.
The stipe is cylindrical, measuring 6–15 cm in length and 1–2 cm in diameter, with a prominent annulus (ring) that is white and membranous.
Habitat and Distribution[edit | edit source]
Agaricus subrufescens is native to the Americas, particularly in Brazil, where it grows in rich, sandy soils. It is also found in North America and has been introduced to other regions through cultivation.
Cultivation[edit | edit source]
This species is cultivated for both culinary and medicinal purposes. It is grown on composted substrates similar to those used for Agaricus bisporus, the common button mushroom.
Medicinal Uses[edit | edit source]
Agaricus subrufescens is reputed for its health benefits, particularly in traditional medicine. It is believed to have immunomodulatory properties and is used in dietary supplements.
Related Species[edit | edit source]
Agaricus subrufescens is closely related to other species in the Agaricus genus, such as Agaricus bisporus and Agaricus campestris.
Related Pages[edit | edit source]
Gallery[edit | edit source]
Agaricus subrufescens in the wild
Agaricus subrufescens[edit | edit source]
Agaricus subrufescens mushroom
Agaricus subrufescens in the wild
Annulus of Agaricus subrufescens
Dried Himematsutakes
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Contributors: Prab R. Tumpati, MD
