Almond mushroom
The almond mushroom, Agaricus subrufescens, was cultivated in eastern North America in the 1800s, lost its market, and returned as a cultivated mushroom from Brazil, where it is grown under several names.
Mushrooms
Panus neostrigosus
Panus neostrigosus is a wood-growing gilled fungus of Brazilian and Colombian tropical forests. A Yanomami food record exists, but sources disagree on whether it is edible, so no edibility verdict is given.
What it is
Panus neostrigosus is the name used in the Catalogue of Fungi of Colombia for a wood-growing gilled fungus of the genus Panus. The name was changed in 2012 to remove confusion with another species. MycoBank and iNaturalist use the name Panus lecomtei for the same fungus.
The catalogue entry gives its ecology as wood in tropical forests, and its common English name as hairy wood fungus.
Food records
The Catalogue of Fungi of Colombia reports that the Yanomami people of Brazil used the fungus as food. The same catalogue reports that the Uitoto people of Colombia cooked it in broth or wrapped it in yarumo leaves.
The sources checked contain no detailed Brazilian ethnomycological account beyond the Yanomami mention. A Brazilian study on cultivation concerns a different species, Panus strigellus, and is not evidence for this one.
Conflicting edibility statements
Sources disagree. A Messiah College fungi-on-wood page lists the species as inedible. The catalogue records the food-use records above and states that documented occurrence and consumption do not establish a standardized food-safety assessment.
No source checked establishes a safe preparation, a dose or a cooking method for this species.
Safety and identification
Catalogue inclusion is not an edibility verdict. Nothing on this page is an identification guide, and the conflicting statements above mean the species should not be placed on an edible list on the strength of this page.
Identification of Panus species from appearance alone is not established by these sources.
Places
Brazil
Documented use · Country evidenceThe catalogue records a Brazilian food-use record. The Catalogue of Fungi of Colombia reports that the Yanomami people used it as an edible fungus in Brazil. No further Brazilian ethnomycological source was found.
Colombia
Traditional preparation · Country evidenceThe same catalogue reports that the Uitoto people cooked it in broth or wrapped it in yarumo leaves. This is a Colombian record, not a Brazilian one.
Related
More from Brazil
Amazonian polypore
Polyporus indigenus, a polypore of the Brazilian Amazon. Its underground sclerotium, not the fruiting body, is the part people eat, and it is known locally as pão do índio.
Beef
Beef is the meat of domestic cattle, Bos taurus and Bos indicus, sold as steaks, roasts, ground meat and cured products, and used in broths, salami and koji seasonings.
Bloxam's entoloma
Bloxam's entoloma is a rare pink-gilled mushroom of old grasslands. Historical sources call it edible, but food-use evidence and older identifications remain uncertain; this does not recommend gathering or eating it.
Brazilian honeycomb polypore
Brazilian honeycomb polypore, Favolus brasiliensis, is a wood-growing fungus of tropical forests recorded as food in Brazil and Guyana. It has no standardized food-safety assessment.
Bresadolia paradoxa
Bresadolia paradoxa is a large fungus of dead hardwood logs in Amazon and Atlantic Forest sites in Brazil and Colombia. Its only edibility source is a conservation assessment, so the claim is lightly documented.
Brown and white sugar
White sugar is refined sucrose, almost pure; brown sugar is sucrose with molasses, left in or added back. Molasses makes brown sugar moister, darker and more strongly flavoured.
Cacao pulp
Cacao pulp is the moist, sweet-acid mucilage around cacao seeds. It fuels bean fermentation and can be extracted for fruit drinks, wine and vinegar.
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Sources
Catalogo de Hongos de ColombiaReference · History
Panus neostrigosus, Catalogue of Fungi of ColombiaName change in 2012; MycoBank and iNaturalist use Panus lecomtei
Yanomami in Brazil used as edible; Uitoto in Colombia cooked in broth or wrapped in yarumo leaves