Agaricus subrufescens (Agaricus blazei murill)

Agaricus subrufescens can be grown in both outdoor and indoor beds using a specific mushroom substrate. The substrate is created through a process called double hot rotting, which involves combining straw with poultry and horse manure, as well as lime or gypsum. Alternatively, experiments have been conducted using fermented straw or garden compost. There are other methods and substrates that can be explored for cultivation.

1. Dissolve the malt extract and agar in distilled water.
2.  Sterilize the solution by autoclaving at 121°C for 15-20 minutes.
3. Pour the sterilized media into petri dishes or other containers under sterile conditions.
4. The Yeast is optional, but you can add it to any recipe for nutritions, same for Peptone.

Its a secondary decomposer and loves nitrogen- enriched composts or pasteurized substrates with wood

urea, bran, ammonium nitrate, chicken manure

This measures the weight of fresh mushrooms harvested compared to the dry weight of the substrate. For Agaricus subrufescens, BE can vary widely depending on growing conditions but generally ranges from 75% to 200%.

Example Calculation: If 1 kg of dry substrate yields 2 kg of fresh mushrooms, the BE is 200%

Agaricus subrufescens, also known as the Brazilian Almond Mushroom, can be found growing individually or in clusters. It plays a vital role as a subsequent decomposer in the ecosystem.

It was previously believed that Agaricus subrufescens, commonly known as the Brazilian Almond Mushroom or Agaricus brasiliensis, originated exclusively in the pristine forests of Brazil. However, recent findings have disproven this notion. This fascinating mushroom species can also be found in other regions, including North America and Central Europe. In fact, Richard Eibl, a highly regarded mycologist, successfully identified it in North Rhine-Westphalia.

Agaricus subrufescens flourishes in environments characterized by nutrient-rich soil, well-composted soils, mixed woods, and forest edges. It exhibits a preference for warm climates and is frequently encountered in Mediterranean areas. The prime season for its growth extends from early summer to late autumn.

Its caramel-brown cap, often with a slight golden hue, distinguishes it. The convex cap grows between 1 to 6 centimeters in diameter, darkening as it dries. The stem (stipe) can reach up to 10 centimeters, slender but sometimes swollen at the base. Upon bruising, both cap and stem turn blue—the same color as its spore print

Agaricus subrufescens has a slightly musty-sweet taste and is edible. Besides their amaretto-like odor, it haa delightful amaretto-like odor and a subtle, unobtrusive "musty" aroma that pleases gourmets around the globe. Can even be prepared as a dessert!

This mushroom is an excellent source of protein, providing essential amino acids necessary for bodily functions. It is low in calories and fats, making it a healthy addition to various diets. The mushroom is also rich in dietary fiber, which supports digestive health and aids in maintaining a healthy weight.

In addition to its macronutrients, Agaricus subrufescens contains a variety of vitamins, including B vitamins such as B1 (thiamine), B2 (riboflavin), and B3 (niacin), which play crucial roles in energy metabolism. It is also a good source of vitamin D, which is important for bone health and immune function. The mineral content of this mushroom is noteworthy, with significant amounts of potassium, phosphorus, and magnesium, all of which are essential for maintaining various physiological processes.

Agaricus subrufescens is particularly renowned for its bioactive compounds, such as polysaccharides and β-glucans, which have been shown to boost the immune system and exhibit anti-cancer properties. It also contains antioxidants, including phenolic compounds, which help protect the body against oxidative stress and inflammation. The mushroom's combination of nutrients and bioactive compounds makes it a valuable food for promoting overall health and well-being.