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ALMOND AGARICUS MUSHROOM CULTIVATION
*DO NOT REFRIGERATE ALMOND AGARICUS SPAWN!*
Agaricus subrufescens: A fast substrate colonizer in the button mushroom family that has a lovely almond scent.
Sawdust Spawn - this is used for outdoor beds only. **ALMOND AGARICUS DOESN'T GROW ON LOGS!** Sawdust spawn comes in bags approximately 5.5lbs each.
To download our complete Mushroom Beds Pamphlet, click here.
Outdoor Beds - Almond Agaricus beds are made by sprinkling spawn and top coating with 3-4 inches of composted substrate. You may choose to inoculate areas underneath garden plants to make use of this shade loving crop. Almond Agaricus loves warmth (remember to never put the spawn in the fridge!). Make sure to plant it only when the average temperatures reach 70 degrees F. Take note that Almond Agaricus mycelium will die under 35 degrees F.
Beds do particularly well in greenhouses or high tunnels, which will also help extend the season of your Almond Agaricus crop. It is unlikely that your Almond Agaricus crop will overwinter unless it is in a greenhouse, but if it is well-mulched in the fall you may see growth the following season. It is more likely to see second year growth in warmer climates.
Beds should ideally be made from fully finished compost and be at least 3-4 inches deep. One bag of spawn should be enough for a 4 ft by 4 ft area. When the bed begins to show mycelial growth (you can gently brush some compost aside and should see white strands of mycelium running through your compost bed) you should case it with lime treated peat moss or straw. Water the casing and keep an eye out for mushroom pins.
Almond Agaricus mushrooms are a great mushroom for beginner to intermediate outdoor cultivators or people who do not have access to logs or want an easy and quick mushroom grow with minimal effort. They colonize quickly and are reliable producers if grown in well-cared-for beds in warmer temperatures.
Cooking: Almond Agaricus is in the same family as cremini, button mushrooms, and portobello mushrooms and can easily replace all of those varieties in most recipes and pair well with many cuisines and flavors. They retain water and may develop a viscous texture when undercooked. If you prefer a firm or dryer texture, continue to cook Almond Agaricus until their liquid has reduced and cooked off and they begin to brown.