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 strigellus
Panus strigellus, the hairy wood fungus, is an Amazonian wood-growing mushroom recorded as a food in Brazil. No food-safety assessment for it is established in the sources read here.
What it is
Panus strigellus is the scientific name the catalogue gives to the hairy wood fungus, a wood-growing agaric of tropical forests. Its name refers to the fine hairs (strigose surface) on its fruiting body. The catalogue records the name as a research label rather than a validated accepted name.
A 2014 taxonomic study clarified the species and reported that it was first recorded in Amazonas State, Brazil. It resembles Panus lecomtei in its macroscopic features, so identification from appearance alone is not reliable.
Where it is eaten
The catalogue places the food-use record in Brazil, in an Amazonian and Brazilian food-use context, and describes the fungus as growing on wood in tropical forests. An INPA doctoral thesis describes it as an edible Amazonian mushroom with potential in the food industry.
The sources read for this page do not describe how the mushroom is prepared, how it is sold, or who eats it, and those points are left open.
Safety
The catalogue states that documented occurrence and consumption do not establish a standardized food-safety assessment. No preparation is validated here, and the page does not give an edibility verdict. Identification from appearance is not reliable for this genus.
Sources for this section
Notes and gaps
The thesis excerpts used here came from search results, not a full reading. The full thesis and the 2014 taxonomic paper should be read before any preparation or use is recorded.
Sources for this section
Places
Brazil
Documented use · Region evidenceCatalogued as an Amazonian and Brazilian food-use record; the species was first recorded in Amazonas State.
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
Springer (IMA Fungus)Reference
Supplied catalogue source for Panus strigellus and Favolus brasiliensis (Brazil)Amazonian and Brazilian food-use record for Panus strigellus; catalogued with the caution that documented consumption does not establish a food-safety assessment
Cited in: What it is; Where it is eaten; Safety
Instituto Nacional de Pesquisas da Amazonia (INPA)Food use · Taxonomy
INPA doctoral thesis on Amazonian edible fungi (Vargas-Isla, 2012)Described as an edible Amazonian mushroom with potential in the food industry, known from search-result excerpts of the thesis
Cited in: What it is; Where it is eaten; Notes and gaps