Agaricus subsaharianus
L. A. Parra, Hama & De Kesel
What to Eat
Edible parts: Mushroom, Fungus
The genus contains the most widely consumed and best-known mushroom today, A. bisporus. Other well-known and highly regarded species include A. arvensis, A. augustus, and A. campestris. Agaricus porphyrocephalus is a choice edible when young, while A. subrufescens may be edible in some cases. Many other species are of culinary value, especially within sections Agaricus, Arvense, Duploannulatae and Sanguinolenti.
Known Hazards
Where to Find It
It is a tropical plant.
Africa, Burkina Faso, East Africa, Niger, Sahel, Tanzania, West Africa,
Countries: Angola, Burkina Faso, Burundi, Benin, Botswana, Congo (DRC), Central African Republic, Congo (Republic), Cote d'Ivoire, Cameroon, Cape Verde, Djibouti, Algeria, Egypt, Eritrea, Ethiopia, Gabon, Ghana, Gambia, Guinea, Equatorial Guinea, Guinea-Bissau, Kenya, Comoros, Liberia, Lesotho, Libya, Morocco, Madagascar, Mali, Mauritania, Mauritius, Malawi, Mozambique, Namibia, Niger, Nigeria, Rwanda, Seychelles, Sudan, Sierra Leone, Senegal, Somalia, South Sudan, Sao Tome & Principe, Eswatini, Chad, Togo, Tunisia, Tanzania, Uganda, South Africa, Zambia, Zimbabwe
How to Identify
A fungal mushroom in the family Agaricaceae, found in tropical regions.
References (1)
- efta-online.org, Edible Fungi of Tropical Africa, Jardin botanique Meise