Almond mushroom

A species of Agaricus

The cap is initially hemispherical, later becoming convex, with a diameter of 5 to 18 cm (2.0 to 7.1 in). The cap surface is covered with silk-like fibers, although in maturity it develops small scales (squamulose). The color of the cap may range from white to grayish or dull reddish brown; the cap margin typically splits with age. The flesh of A. subrufescens is white, and has the taste of "green nuts", with the odor of almonds. The gills are not attached to the stalk (free), narrow, and crowded closely together. They start out whitish in color, then later pinkish and finally black-brown as the spores mature. Spores are ellipsoid, smooth, dark purplish-brown when viewed microscopically, with dimensions of 6–7.5 by 4–5 µm. The stipe is 6 to 15 cm (2.4 to 5.9 in) by 1 to 1.5 cm (0.4 to 0.6 in) thick, and bulbous at the base. Initially solid, the stipe becomes hollow with age; it is cottony (floccose) to scaly towards the base. The annulus is abundant and double-layered; it is bent downwards towards the stem, smooth and whitish on the upper side, and covered with cottony scales on the lower side. Agaricus subrufescens is edible, with a somewhat sweet taste and almond aroma resulting from benzaldehyde, benzyl alcohol, benzonitrile, and methyl benzoate.