Agaricus subrufescens

Cap

7-25 cm diam., globose, sometimes marshmallow-shaped at first, then convex to sub-spread, dry, covered with fine felted fibrils at first, breaking into fine scales, except in the centre, with pale buff, pale brown fibrils to pinkish brown and scales becoming darker brown to reddish with age, white to pinkish buff ground, sometimes yellowing with age or wrinkling

Gills

loose, tight, whitish at first, then pinkish and reddish brown, dark chocolate brown when ripe

Stem

5-15 x 1-4 cm, equal or broadened towards base, white to pinkish above ring, smooth or with fibrils or scales and often staining yellow with age or wrinkling below, often with basal mycelial filaments

Partial veil

membranous, thick, with cottony patches on the underside, leaving a hanging ring

Flesh

thick, firm, white, turning or not very slightly yellow to orange-yellow when crushed or cut in the cap, but not in the stem

Smell and flavor

strong smell and flavor of almonds, sometimes more hazelnuts or oranges

Spore

dark brown

Spores

ellipsoidal, smooth, inactive in Melzer, 5.5-7.5 x 4-5 µm

Cheilocystidia

abundant, swollen, 10-15 x 4-5 µm

Pleurocystidia

absent

Mode of growth

scattered or densely gregarious

Ecology

saprotrophic
on rich humus in domestic or semi-disturbed habitats, manured soils, gardens, cultivated areas, heaps of leaves and especially composts

Chemical reactions

- KOH yellow on the cap

Remarks

This agaric of the Avenses section is characterized by its cap with fine pale brown to grayish tan scales, quickly entirely yellow-brown in appearance with age and when crushed, its strong smell of almonds, its cheilocystidia, its spores and its rather domestic or semi-disturbed habitat.
It is cultivated and is said to have recognized medicinal properties.

Agaricus subrufescens ediblity

Agaricus subrufescens, commonly known as the almond mushroom or Agaricus blazei, is a species of mushroom that is generally considered edible and is cultivated for consumption in many parts of the world. It is native to Brazil but has gained popularity in other countries as well.

Agaricus subrufescens is characterized by its almond-like aroma and has a mild, nutty flavor. It is often used in cooking and can be sautéed, grilled, added to soups, or used in various dishes.

While Agaricus subrufescens is generally considered safe for consumption, it is important to exercise caution when consuming wild mushrooms or purchasing them from unreliable sources. Some species of mushrooms can be toxic or have toxic look-alikes, so it is always recommended to be certain of their identification or to obtain them from trusted sources.

Agaricus subrufescens indentification

Agaricus subrufescens, also known as the almond mushroom or Agaricus blazei, can be identified based on several key characteristics.

Cap: The cap of Agaricus subrufescens is initially convex or rounded, but it flattens out as it matures. It typically ranges in color from light brown to reddish-brown. The cap surface is smooth and dry, with a diameter that can reach up to 15 centimeters (6 inches).

Gills: The gills of Agaricus subrufescens are initially pink, then turn dark brown as the mushroom matures. They are closely spaced, free from the stem (not attached), and have a crowded appearance.

Stem: The stem of Agaricus subrufescens is cylindrical, solid, and usually white. It has a ring or partial ring near the top, which may become floppy or disappear with age. The base of the stem is often slightly swollen.

Spore Print: To obtain a spore print, place the mature cap of the mushroom on a piece of paper or glass overnight. Agaricus subrufescens produces a dark brown spore print.

Aroma: One of the distinguishing characteristics of Agaricus subrufescens is its almond-like aroma. When fresh, it emits a pleasant, sweet fragrance reminiscent of almonds or marzipan.

Agaricus subrufescens habitat and frequency

Agaricus subrufescens, or the almond mushroom, has a natural habitat in various regions of the world, with its origin traced back to Brazil. However, due to its cultivation and popularity as an edible mushroom, it is now grown and cultivated in many countries, including the United States, Japan, China, and Europe.

In its natural habitat, Agaricus subrufescens is typically found in grassy areas, particularly in well-fertilized soils. It has a preference for subtropical or tropical environments. It is known to grow in pastures, meadows, and areas where organic matter is abundant, such as compost heaps or decomposing wood.

As for its frequency, Agaricus subrufescens can occur in varying quantities depending on the location and environmental conditions. In cultivated settings, it can be found year-round, as it can be grown indoors or outdoors under controlled conditions. In the wild, its occurrence may be more sporadic, and its frequency can vary depending on the specific region and seasonal factors.

Agaricus subrufescens nutrition value

Agaricus subrufescens, commonly known as the almond mushroom or Agaricus blazei, is not only valued for its taste but also for its nutritional content. Here is a general overview of the nutritional value of Agaricus subrufescens:

Macronutrients: Agaricus subrufescens is low in fat and carbohydrates, making it a suitable choice for those following low-calorie or low-carb diets. It contains a moderate amount of protein, which contributes to its nutritional value.

Fiber: This mushroom is a good source of dietary fiber. Fiber aids in digestion, promotes feelings of fullness, and helps maintain a healthy digestive system.

Vitamins: Agaricus subrufescens is a source of various vitamins, including vitamin B2 (riboflavin), vitamin B3 (niacin), and vitamin D. These vitamins play important roles in energy metabolism, cell function, and bone health.

Minerals: It contains minerals such as potassium, phosphorus, and copper. Potassium is essential for maintaining proper electrolyte balance and heart health, while phosphorus is important for bone health. Copper is involved in various physiological processes, including iron metabolism and antioxidant defense.

Antioxidants: Agaricus subrufescens contains bioactive compounds with potential antioxidant properties, such as polysaccharides and phenolic compounds. These antioxidants help protect the body against oxidative stress and may have beneficial effects on overall health.

It's important to note that specific nutrient content can vary depending on factors such as growing conditions and maturity of the mushrooms. Nutritional values can also be influenced by cooking methods. 

Agaricus subrufescens health benefits and using for medicine purposes

Agaricus subrufescens, commonly known as the almond mushroom or Agaricus blazei, has been studied for its potential health benefits and medicinal properties.

Immune System Support: Agaricus subrufescens is believed to possess immunomodulatory properties, meaning it may help regulate and enhance immune system function. Some studies suggest that certain compounds found in Agaricus subrufescens, such as beta-glucans, may stimulate immune cells and promote the production of cytokines, which are important for immune responses.

Antioxidant Activity: Agaricus subrufescens contains antioxidants that help neutralize harmful free radicals in the body. Antioxidants protect cells from oxidative damage, which is associated with various health conditions, including aging, inflammation, and chronic diseases.

Anti-Inflammatory Effects: Components in Agaricus subrufescens, including polysaccharides and phenolic compounds, have shown anti-inflammatory properties in some studies. This suggests that it may have potential benefits in reducing inflammation in the body, which is associated with conditions like arthritis, cardiovascular disease, and certain types of cancer.

Anticancer Potential: Some studies have investigated the potential anticancer properties of Agaricus subrufescens. Research suggests that certain compounds found in the mushroom, such as beta-glucans, may have inhibitory effects on tumor growth and metastasis, as well as stimulate immune responses against cancer cells. However, more research is needed to fully understand its effectiveness and potential applications in cancer treatment.

It's important to note that while Agaricus subrufescens shows promise in various areas of research, it should not be used as a substitute for medical treatment.

Agaricus subrufescens other names

Agaricus subrufescens, also known as the almond mushroom, has a few other names that it is commonly referred to:

Agaricus blazei: This is an alternative scientific name for the mushroom and is often used interchangeably with Agaricus subrufescens.

Agaricus brasiliensis: In the past, Agaricus subrufescens was sometimes classified as Agaricus brasiliensis. However, the current accepted name is Agaricus subrufescens.

Cogumelo do Sol: In Brazil, where the mushroom is native, it is sometimes called "Cogumelo do Sol," which translates to "Sun Mushroom."

Royal Sun Agaricus: This name is occasionally used to highlight the mushroom's perceived health benefits and nutritional value.

Common names for Agaricus subrufescens (almond mushroom) in different languages:

Spanish: Champiñón del sol, Champiñón de Brasil

Portuguese: Cogumelo do sol, Champignon do Brasil

French: Champignon d'amande, Agaric du Brésil

Italian: Fungo dell'almond, Agarico del Brasile

German: Mandel-Blätterpilz, Brasilianischer Champignon

Dutch: Amandelchampignon, Braziliaanse champignon

References

 Peck CH (1893). "Report of the Botanist (1892)". Annual Report on the New York State Museum of Natural History. 46: 85–149.

Kerrigan, RW (2005). "Agaricus subrufescens, a cultivated edible and medicinal mushroom, and its synonyms". Mycologia. 97 (1): 12–24.

Wasser, Solomon P.; Didukh, Marina Ya.; de Amazonas, Maria Angela L.; Nevo, Eviatar; Stamets, Paul; da Eira, Augusto F. (2002). "Is a Widely Cultivated Culinary-Medicinal Royal Sun Agaricus (the Himematsutake Mushroom) Indeed Agaricus blazei Murrill?". International Journal of Medicinal Mushrooms. 4 (4): 267–290.

Murrill, W. A. (1922). "Dark-Spored Agarics: III. Agaricus". Mycologia. 14 (4): 200–221.

Chen, CHU-CHIN; Wu, Chung-MAY (1984). "Volatile Components of Mushroom (Agaricus subrufecens)". Journal of Food Science. 49 (4): 1208–1209

Smith, Alexander Hanchett (1975). A Field Guide to Western Mushrooms. Ann Arbor, Mich: University of Michigan Press. p. 228.