Agaricus Subrufescens

Agaricus subrufescens, commonly known as the Almond Mushroom, Sun Mushroom, or Cogumelo do Sol, is an edible and medicinal mushroom known for its characteristic almond-like aroma and potent health benefits. Native to North America and later rediscovered in Brazil and Japan, this mushroom has been extensively researched for its immune-enhancing, anti-inflammatory, and anti-cancer properties.

History

First described in the late 19th century in the United States, it was largely forgotten until it gained popularity in Brazil in the 1960s, where it became known as Cogumelo do Sol. Japanese researchers later studied it under the name Agaricus blazei Murill, although it is now taxonomically classified as A. subrufescens.

It has been widely used in traditional medicine and as a functional food supplement, particularly in Japan and Brazil, for promoting overall health, reducing stress, and enhancing immune response.

Overview

The mushroom has a white to light brown convex cap, 5–15 cm wide, and emits a noticeable almond-like scent due to its content of benzaldehyde and related compounds. The gills are free and pinkish at first, turning chocolate-brown as the spores mature. The stem is thick and has a prominent ring.

It is consumed both fresh and in supplement form (capsules, powders, extracts). Rich in beta-glucans and other polysaccharides, it is known for boosting the immune system, lowering cholesterol, and exhibiting anti-tumor effects. It is mild in flavor and suitable for soups, sautés, and broths.