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Agaricus blazei

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description Agaricus blazei Overview

Agaricus subrufescens is an edible cultivated mushroom that has also been widely marketed under the names Agaricus blazei and almond mushroom. It produces a fleshy cap with brownish scales and is noted for an almond-like aroma associated with benzaldehyde. The fungus is cultivated for food and dietary supplements, especially in Brazil and East Asia, although health claims made for its extracts require evaluation separately from its established culinary use.

help Agaricus blazei FAQ

What is the correct scientific name for Agaricus blazei?

For the edible mushroom commonly sold as Agaricus blazei or Agaricus brasiliensis, the accepted name used by NCBI and modern taxonomic reviews is Agaricus subrufescens. The name Agaricus blazei remains common on product labels and in supplement marketing. [NCBI Taxonomy](https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=87252)

Why is Agaricus subrufescens called the almond mushroom?

Its almond-like aroma and flavor are linked to volatile compounds including benzaldehyde. That is why NCBI lists almond mushroom as a common name for Agaricus subrufescens. [Scientific review](https://pmc.ncbi.nlm.nih.gov/articles/PMC3730566/)

Is Agaricus blazei the same as a button mushroom?

They are different species in the genus Agaricus: Agaricus subrufescens is the almond mushroom, while Agaricus bisporus is the familiar button, cremini, and portobello mushroom. A scientific review says Agaricus subrufescens was cultivated in eastern North America in the late 1800s before its later Brazilian cultivation history. [Scientific review](https://pubmed.ncbi.nlm.nih.gov/16389952/)

Can Agaricus subrufescens be cultivated and eaten?

Yes, Agaricus subrufescens is described in scientific literature as a cultivated edible mushroom, with commercial cultivation in Brazil and some Asian countries. It is also sold as a supplement, but supplement marketing should not be treated as proof that it prevents or cures disease. [Scientific review](https://pubmed.ncbi.nlm.nih.gov/16389952/)

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