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Almond Mushroom
Edible 
Autumn 
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 | Almond Mushroom, Almond Agaricus, Mandulagomba (HU), Himematustake (JP) |
| 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 |
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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