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This week I found some almond mushrooms or Agaricus subrufescens. Interesting enough I read in my favrotie ID book, Mushroom Demystified (Arora, 1986) that this species is relatively easy to cultivate in the yard and that when the mushroom industry was young was grown along side with the common button mushroom. Of course, it lost out the button mushroom. This guy tasted really interesting, sweetish, like almond extract. It would be great in a cream of carrot soup. Hopefully I will be able to clone it.
-------------------- Listen! Do you smell something?
They are great. I found about 25 buttons today. They came back in the same spot as I found them last year in the duff under white pine. I'm thinking about going back and scooping out some of the dirt and mycelium and mixing it with compost.
I started some on agar last year with spores and they grew very slowly. Transfered them to grain but didn't get them to fruit, they contaminated. I may try cloning them. Should the agar be buffered with calcium carbonate and gypsum the way grain is when you are growing Agaricus species?