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The Almond Mushroom

Edible Edible
Autumn Autumn
Summer Summer

This Agaricus species is native to North America and was regarded as a choice edible and cultivated. It is part of the Agaricus sub section containing the horse mushroom Agaricus arvensis and the Prince. These all have an almondy smell. The almond mushroom occurs in large groups unlike the Prince which tends to occur in groups of 2 or 3.

Mushroom Type
Common Names The Almond Mushroom, Almond Agaricus
Scientific Name Agaricus subrufescens
Synonyms Agaricus brasiliensis, Agaricus rufotegulis, Agaricus blazei
Season Start Jul
Season End Sep
Average Mushroom height (CM) 3-10
Average Cap width (CM) 2-10
Please note that each and every mushroom you come across may vary in appearance to these photos.

Cap

Convex, 3 – 10cm, brown in the centre when young. Flattening with age with the brown splitting into scales

Gills

Grey in immature specimens, turning brown with age. Free from stem and crowded.

 

Stem

Stout (1-7cm long, 1-2cm thick), slightly bulbous base, white, with cottony layer (easily compressed with handling) at the top.

Skirt

Thick and floppy with wooly scales on the underside.

Flesh

White, firm, thick. Smelling of almonds.

Habitat

In the UK, woodchip piles.

Possible Confusion

As with all Agaricus sp. the toxic yellow stainer and inky mushroom are the ones to eliminate. The almond smell of A. subrufescens will rule out both of these chemical smelling species. 

Spore Print

Brown.

Taste / Smell

Sweet and nutty.

Frequency

Uncommon but increasing.

Other Facts

This mushroom was cultivated as a choice edible in the U.S.A

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