International name : Agaricus subrufescens
The almond mushroom, also known as Cogumelo do Sol in Brazil, is dried to preserve its unique flavor and is cherished for its delicate nutty and almond-like aroma. Perfect for enhancing dishes, it rehydrates easily and adds depth to sauces, risottos, and slow-cooked recipes.
Instructions : Soak overnight in lukewarm water and rinse. Cook like fresh mushrooms. Filter water and use as broth.
