Agaricus subrufescens was called the “almond mushroom”
https://www.verywellhealth.com/the-benefits-of-agaricus-89398
Several preliminary studies have suggested that Agaricus blazei has anti-tumor properties. While the mechanism of action is unclear, Agaricus blazei appears to "switch on" apoptosis (programmed cell death) in certain cancer cells, including those involved in multiple myeloma, leukemia, fibrosarcoma, prostate cancer, ovarian cancer, and lung cancer.

However, the action of agaritine differs from β-glucan which indirectly suppresses proliferation of tumor cells. Agaritine has been shown to induce adenomas and adenocarcinomas in the lungs of mice when administered through drinking water. It has also been shown to cause bladder cancer in mice. Agaritine has been claimed to be a weak carcinogen, with an estimate for cumulative lifetime risk from mushroom consumption at approximately 1 in 10,000.

Agaritine, a natu- rally occurring phenylhydrazine derivative present in Agaricus mushroom species, had been described as potentially carcin- ogenic in some studies, although the scientific validity of the experimental designs and rat models from which this conclu- sion was drawn have now been challenged. These newer studies, animal models, and human food safety studies with Agaricus mushrooms have been evaluated recently with the conclusion that agaritine from consumption of cultivated A. bisporus mushrooms poses no known toxicological risk to healthy humans (Roupas, Keogh, Noakes, Margetts, & Taylor, 2010). Extracts from A. bisporus (Jagadish et al., 2009), A. blazei (Gao et al., 2007, Hypsizigus marmoreus ( Mizumoto et al., 2008) and other mushrooms have been shown to inhibit cell proliferation of HL-60 leukemia cells and other leukemia human cell lines via the induction of apoptosis. ...

... While data with a particular marker of oxidative stress showed this effect, a similar experiment with a different marker of oxidative stress did not, thus the authors made these comments based on their results with one particular marker only. In contrast, recent research (Endo et al., 2010) has ascribed anti-tumor activity of agaritine (from mushrooms) against leukemic cells, and a recent review (Roupas et al., 2010) also concluded that agaritine from consump- tion of cultivated A. bisporus mushrooms poses no known toxicological risk to healthy humans. Another in vivo study demonstrated that crude extracts of A. blazei Murrill signifi- cantly reduced DNA damage in liver induced by diethylnitros- amine in adult male Wistar rats ( Barbisan et al., 2003), while DNA strand breaking by the carbon-centered radical gener- ated from 4-(hydroxymethyl) benzenediazonium salt from A. bisporus has been reported in the mouse (Hiramoto, Kaku, Kato, & Kikugawa, 1995). https://www.researchgate.net/publication/248602083_Mushrooms_and_ag...

2010 HUMAN Trials “suggest that the mushrooms and mushroom extracts tested are safe and generally well tolerated. Agaritine in cultivated Agaricus bisporus has been reported in some animal model studies to be associated with potential carcinogenic effects, although this has been challenged by others and contradicted by other studies in the same animal models. A very recent study has demonstrated that agaritine purified from Agaricus blazei has direct antitumor activity against leukemic tumor cells in vitro which is in contrast to the carcinogenic activity previously ascribed to this compound.

These data provide support for the conclusion of a recently published scientific critique of studies on agaritine which concluded that there is no scientifically substantiated data linking consumption of mushrooms to carcinogenicity in either animal models or humans.”
https://happyherbivore.com/2017/05/mushroom-substitute-safe-eat-raw...

Preliminary evidence suggests that mushrooms may support healthy immune and inflammatory responses through interaction with the gut microbiota, enhancing the development of adaptive immunity, and improved immune cell functionality. In addition to imparting direct nutritional and health benefits, analysis of U.S. food intake survey data reveals that mushrooms are associated with higher dietary quality. Also, early sensory research suggests that mushrooms blended with meats and lower sodium dishes are well-liked and may help to reduce intakes of red meat and salt without compromising taste. As research progresses on the specific health effects of mushrooms, there is a need for effective communication efforts to leverage mushrooms to improve overall dietary quality. https://www.researchgate.net/publication/262193185_Mushrooms_and_He...