Nutty
Distinct almond-like flavor when cooked
Firm
Firm texture when cooked
Almond
Has a distinct almond-like aroma
White to cream; convex, becoming flat with age
Free, crowded; white, becoming pink then chocolate brown with maturity
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The First Whole Genome Sequencing of Agaricus bitorquis and Its Metabolite Profiling
This study provides a comprehensive understanding of the Agaricus genus of mushrooms. The genome sequencing of A. bitorquis strain BH01 provides valuable insights into the potential for artificial cultivation and breeding, which will facilitate the development of the field of mushrooms as functional food manufacture.
2023Evaluation of metal contents and bioactivity of two edible mushrooms Agaricus campestris and Boletus eclulis
Here we determined metal concentrations, and antioxidant, antimicrobial and anticancer potential of two edible mushrooms Agaricus campestris and Boletus edulis. The concentrations of nine metals were determined and all metals are present in the allowable concentrations.
2017Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
Our objective was to study the effect of ultraviolet-B (UV-B) light irradiation on the vitamin D2 content of several edible fruit bodies and mycelia and their antioxidant properties. Eleven species of fresh mushroom fruiting bodies, including species from each of the six genera, Agaricus, Agrocybe, Auricularia, Hypsizigus, Lentinula and Pholiota, and five species from Pleurotus genus, were irradiated with UV-B light for 2 h.
2015Agaricus subrufescens, a Cultivated Edible and Medicinal Mushroom, and Its Synonyms
Agaricus subrufescens Peck was cultivated first in the late 1800s in eastern North America. The type consists partly of cultivated material and partly of field-collected specimens. Once a popular market mushroom, the species faded from commerce in the early 20th century.
2005The Anise-like Odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei
The fruiting bodies of fresh and wild Clitocybe odora, Lentinellus cochleatus and Agaricus essettei were investigated for volatile compounds by gas chromatography-mass spectrometry analysis using hydro-distillation and solvent extraction techniques.
2002