Subrufescens

Subrufescens, scientifically known as Agaricus subrufescens, is a basidiomycete mushroom in the family Agaricaceae. It is commonly called the almond mushroom, sun mushroom, or Brazilian mushroom. The species has a complex taxonomic history and has been described under several synonyms, including Agaricus blazei Murrill and Agaricus brasiliensis Wasser, reflecting past reclassifications.

Fruit bodies are 5–12 cm diameter caps, which are convex to plane and range in color from cream to light brown. The surface is smooth; gills are free or adnate, turning from pale pink to brown as spores mature. The stem is sturdy with a partial ring. The flesh is white and has a characteristic almond-like aroma when fresh. The spore print is brown.

Subrufescens is native to Brazil but has become widely cultivated and naturalized around the world, especially in Japan, China, Europe, and North America. In nature it grows on leaf litter and decaying wood but is commonly produced commercially on pasteurized lignocellulosic substrates.

Edible and popular in markets, it is used fresh and dried in a variety of dishes. The mushroom is also studied for potential health-related properties; some research has reported immunomodulatory and anti-tumor activities in vitro or in animal models, but clinical evidence is limited and it should not be used as a substitute for medical therapy.

Cultivation protocols emphasize controlled temperature, humidity, and substrate composition to promote fruiting; yields and speed of production vary with strain and substrate. The species remains one of the most widely grown edible mushrooms worldwide.