Almond mushroom

Agaricus blazei, A. subrufescens

mushroom

A mushroom with a strong bitter-almond smell, sold dried, in soup, as a tea or pan-fried.

Origin

Brazil; grown in Japan and China

Season (United States)

all year round

Preparation

It is always eaten cooked: fresh, it is pan-fried for ten minutes; dried, it is soaked for half an hour in warm water, which then goes into the soup.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

Discovered near São Paulo, it was brought to Japan in the 1960s and became famous there.