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A palaeotropical member of Agaricus section Arvenses, described in 2012 from northern Thailand and Mayotte and also known from China. It has relatively large fruit bodies, erect woolly (floccose) scales on the stem and an almond odour. It has been fruited in cultivation, but yields so far have been very low.
Described as edible, in a section that includes the edible A. arvensis and A. subrufescens, but little is documented about eating it. As with other white to pale Agaricus, separate it carefully from deadly white Amanitas (white gills, white spore print, volva) and from yellow-staining, phenol-smelling poisonous Agaricus.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
