Almond mushroom (Agarius subrufescens)
Other names: Brazilian mushroom, Agarius brasiliensis, Agarius blazei Murill, cogumelo de sol, almond portobello
Harm score: 1 (Natural substances)
The almond mushroom, scientifically known as Agaricus subrufescens, has many alternative names to reflect its popularity and diversity. In Brazil it is known as cogumelo de sol or Agarius brasiliensis, in America it is known as almond portobello. This mushroom species is popular worldwide, especially in Brazil and Japan, both for its culinary qualities and its potential health benefits.
The almond mushroom has a subtle almond aroma and flavour, which is the source of its name. It is a popular ingredient in many recipes and is highly valued for its distinctive and unique flavour profile. This species is also an important source of beta-glucans and other bioactive compounds that are used in food and health applications. In Brazil, for example, this mushroom is part of traditional medicine. The almond mushroom is commonly used in gastronomy in dried and powdered form or as an ingredient in preserved form. Other popular products from this species include tea and other beverages, dietary supplements, and even cosmetics. Its unique aroma and flavour are also becoming increasingly popular in Western cuisine, not only in dishes but also in beverages.
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