Edible. Eat it cooked. Never eat a wild mushroom identified only from photos.
- Season in Mexico
- HabitatLeaf litter
- FamilyAgaricaceae
How do you identify Almond mushroom?
- Cap
- 5.3–11 cm across; dry surface, whitish background and reddish-brown fibrils concentrated at the center.[2]
- Gills
- Free and crowded; initially white, then pale pink, becoming dark brown at maturity.[2]
- Stem
- White, cylindrical, 9–16 × 0.7–1.4 cm, with a bulbous base.[2]
- Ring
- White and double, with cottony patches on its underside.[2]
- Flesh
- Firm and white; may turn slightly yellow when cut.[2]
- Smell
- Almond-like.[1]
- Spore print
- Blackish reddish-brown.[1]
Can you eat Almond mushroom?
Edible. Check the full set of features when you identify it. Severe liver injury was reported in three cancer patients taking extracts labeled Agaricus blazei; the authors acknowledged possible additional causes.[1][2][7]
What does research say about Almond mushroom?
These findings describe research. None of them is a recommendation to use it. If you take medication or have a disease, talk to your doctor.
Where and when does Almond mushroom grow?
It grows among rotting leaves, often at the borders between forests and parks.[3]
Mexican record: January. This documents a local collection; a national fruiting calendar requires additional records.[1]
Documented in Veracruz. The review reports the Americas, Europe, Hawaii and Thailand.[1][3]
About the name
Agaricus subrufescens is the accepted name. Agaricus brasiliensis appears as a synonym in the literature, and the name Agaricus blazei was misapplied to it.[3][10]
