About
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.
Flavors
Nutty
Distinct almond-like flavor when cooked
Textures
Firm
Firm texture when cooked
Fragrances
Almond
Has a distinct almond-like aroma
Physical Characteristics
Caps:
White to cream; convex, becoming flat with age
Gills:
Free, crowded; white, becoming pink then chocolate brown with maturity
Medicinal Chemistry
Mushroom Ratings
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01/29/2025
Zack Mooney
References
The First Whole Genome Sequencing of Agaricus bitorquis and Its Metabolite Profiling
Evaluation of metal contents and bioactivity of two edible mushrooms Agaricus campestris and Boletus eclulis
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
Agaricus subrufescens, a Cultivated Edible and Medicinal Mushroom, and Its Synonyms
The Anise-like Odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei
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.
2023
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.
2017
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.
2015
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.
2005
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