Growing Procedure

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.

For sterile conditions, enriched substrates based on peat, straw, and cereal can be used, such as the modified till substrate. Another method, known as Huhnke’s method, involves sterilizing the material first and then allowing it to ferment. Agaricus subrufescens, like other secondary decomposers found in soil, benefits from a large-scale cultivation system. Using beds, whether indoors or outdoors, is the preferred choice to achieve good yields.

Sterile pouch cultures using modified till substrate can also be employed, although they may not yield as much. Some growers find success by subjecting the culture to a cold shock just before opening it. A crucial factor for successful breeding is the quality of the covering material, known as casing. In trials conducted by experienced growers, a simple, nutrient-rich, dark garden soil that has been sieved and pasteurized has proven to be the best casing material. Professionals often pre-inoculate their covering material with the Agaricus subrufescens culture, which speeds up the cultivation process.

Growing

Agar Culture Media: MYPA, MEA
Cropping: Every 2-3 weeks, 2-3 flushes
Containers for fruiting: Grow bags, in tropical and subtropical climates: tree trunks, mushroom beds
Biological efficiencies: 50-75%
Substrates: Its a secondary decomposer and loves nitrogen- enriched composts or pasteurized substrates with wood
Nitrogenous additives: urea, bran, ammonium nitrate, chicken manure

Growing Characteristics

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.

Natural Habitat

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.

Gourmet

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!

Smell

almond-like, mushroom-like

Taste

sweet, mild, a bit moldy, green nuts

Flesh

white-pink, from edge reddish discoloration, thick

Nutritional content of 100g

other names

Agaricus Blazei Murill, Jisongrong, Himematsutake, Kawariharatake, Cogumelo de Deus (Mushroom of God), Royal Sun Agaricus, Murills Agaricus, Agaricus subrufescens, ABM, A. brasiliensis, King Agaricus, Almond Portobello, Brasilianischer Mandel-Egerling, Sonnenpilz, Lebenspilz

Kingdom	Fungi