Laura Smith
White button mushrooms, also known as Agaricus bisporus, are the most commonly consumed mushrooms in the United States, making up 90% of the country's mushroom market. They are cultivated in over 70 countries and are prized for their mild flavour and versatility in a wide range of dishes. But are they black on the inside? The answer is no. Button mushrooms are white on the inside, and when bruised, their flesh turns light pink and then brown.
| Characteristics | Values |
|---|---|
| Colour | White, light brown, or brown |
| Size | Small to medium |
| Cap diameter | 2-7 cm |
| Shape | Rounded, firm, and spongy |
| Texture | Crisp when raw, tender and chewy when cooked |
| Taste | Mild, earthy |
| Water content | 92% |
| Nutritional content | B vitamins (riboflavin, niacin, pantothenic acid), phosphorus, potassium, vitamin D, selenium, amino acids, zinc, folate, manganese |
| Culinary applications | Raw or cooked (sautéed, grilled, roasted, stewed, baked), sliced raw in salads, cooked in soups, pizzas, quesadillas, etc. |
| Bruising | Turns light pink, then brown |
| Spore colour | Dark brown |
| Cultivation | Cultivated in over 70 countries, native to grasslands in Eurasia and North America |
| Confusion with other mushrooms | Agaricus xanthodermus (inedible), destroying angels (Amanita genus, lethal) |
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What You'll Learn
Button mushrooms are the immature form of Agaricus bisporus
Button mushrooms, also known as white mushrooms or white button mushrooms, are the most popular mushroom variety, constituting 90% of the mushrooms consumed in the United States. They are also the cheapest variety available and have the mildest flavour. They can be eaten raw or cooked by various methods, including sautéing, stir-frying, grilling, braising, and roasting.
Agaricus bisporus has two colour states while immature—white and brown—and various names for its mature state, such as chestnut, portobello, portabellini, and champignon de Paris. The original wild species has a pale grey-brown cap with broad, flat scales on a paler background, fading towards the margins. As the mushroom matures, it flattens out and can measure up to 10 centimetres in diameter.
Button mushrooms, being the immature form, are the smallest in size, measuring 1 to 3 inches across. They are white in colour and have a mild flavour and meaty texture due to their high water content, which is around 92%. Their flesh is delicate, and they should be handled gently to avoid bruising, which causes the white flesh to turn pink and then brown.
In summary, button mushrooms are the immature form of Agaricus bisporus, and they are widely consumed due to their mild flavour, versatility in cooking, and availability.
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They are white, but turn pink and then brown when bruised
Button mushrooms, also known as white mushrooms or white button mushrooms, are the most popular mushroom variety, constituting 90% of the mushrooms consumed in the United States. They are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. Button mushrooms are small to medium in size, with caps averaging 2-7 centimetres in diameter and short, truncated stems. They are white, but when bruised, their flesh turns pink and then brown.
Button mushrooms have a mild flavour and a meaty texture, making them extremely versatile. They can be eaten raw or cooked and are suitable for a variety of culinary applications, including baking, roasting, sautéing, grilling, and stewing. They are commonly used in pasta dishes, stir-fries, omelettes, salads, soups, sauces, pizzas, and burgers.
The high water content of button mushrooms, which can be as high as 92%, contributes to their mild flavour and squishy consistency when undercooked. However, longer cooking times can reduce the water content, resulting in a denser, meatier texture. While button mushrooms are typically cleaned by rinsing or brushing away dirt, peeling is not necessary due to their tender flesh.
As a member of the Agaricus family, button mushrooms have a long history of cultivation and cultural significance. They were first cultivated in France in 1707 and have since been grown in over 70 countries, making them one of the most widely consumed mushrooms globally. In ancient Egypt, they were revered for their believed ability to bestow special powers or eternal life, while in traditional Chinese medicine, they were used to regulate energy and promote overall health.
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They are mild in flavour and can be eaten raw or cooked
White button mushrooms are the most commonly consumed variety of mushrooms in the United States, making up 90% of the mushrooms eaten in the country. They are also the least expensive and have a mild flavour. They are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. All of these mushrooms are the same, simply at different stages of maturity.
Button mushrooms are mild in flavour and can be eaten raw or cooked. Raw, they have a crisp texture, and when cooked, they develop an earthy flavour and a tender, chewy texture. They can be cooked in a variety of ways, including sautéing, grilling, roasting, braising, stir-frying, and baking. They can also be eaten raw and sliced into salads or served with dips.
Button mushrooms are highly versatile in cooking. They are easy to slice and can be added to pasta dishes, stir-fries, omelettes, soups, sauces, pizzas, and burgers. They can also be served as a side dish, sautéed with butter, herbs, and garlic, and paired with grilled meats.
Button mushrooms are also a nutritious food. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid, and a good source of the dietary minerals phosphorus and potassium. They also contain antioxidants, selenium, amino acids, vitamin D, zinc, folate, and manganese.
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They are cultivated in over 70 countries worldwide
Button mushrooms, or Agaricus bisporus, are native to grasslands in Eurasia and North America. They are one of the most commonly and widely consumed mushrooms in the world, cultivated in over 70 countries.
The earliest scientific description of the commercial cultivation of button mushrooms was made by French botanist Joseph Pitton de Tournefort in 1707. However, the cultivation of button mushrooms on a commercial scale was initiated in Europe in the 17th century. Many farms for the production of button mushrooms were established, and this variety still dominates the world's production and consumption.
In 2022, the world production of mushrooms (including truffles) was 48 million tonnes, with China leading the way, producing 94% of the total. Japan and the United States were secondary producers.
In India, button mushrooms are cultivated in the states of Himachal Pradesh, Uttar Pradesh, Punjab, Haryana, Maharashtra, Andhra Pradesh, Tamil Nadu, and Karnataka. With the advent of modern cultivation technology, it is now possible to cultivate button mushrooms anywhere in India throughout the year.
Button mushrooms are easy to grow at home as well, and growing kits are readily available. They require minimal space and can yield multiple harvests from a single setup, making them both economical and sustainable for home growers.
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They are high in water content, at around 92%
White button mushrooms, also known as Agaricus bisporus, are the youngest mushrooms in their family. They are small to medium in size, with caps averaging 2-7cm in diameter and short, truncated stems. They are white, rounded, firm, and spongy, with a mild flavour and meaty texture. They are extremely versatile and commonly used in a wide range of recipes and cooking techniques, from omelettes and stir-fries to soups and salads.
Button mushrooms have a high water content, at around 92%. This means that cooking them takes a little longer than cooking more mature mushrooms, such as cremini or portobello. If undercooked, button mushrooms can have a slightly squishy consistency. However, cooking them for longer will reduce their water content, resulting in a denser, meatier texture.
The high water content of button mushrooms also affects their flavour. Their flavour is comparatively mild, and their high water content dilutes the umami taste that is characteristic of mushrooms. This means that they can be cooked for longer without becoming overly intense in flavour, and they readily absorb the flavours of other ingredients they are cooked with.
The water content of button mushrooms also has implications for their preparation. In the past, it was common to brush dirt off mushrooms without wetting them, due to the fear that rinsing them would cause them to absorb too much water. However, this is not a significant concern, as button mushrooms are already saturated with water. Rinsing them is an effective method of removing dirt without affecting their moisture content.
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Frequently asked questions
Button mushrooms, also known as white mushrooms or white button mushrooms, are the immature form of the edible fungus Agaricus bisporus. They are small to medium in size, with smooth, rounded, firm, and spongy white caps. They have a mild flavour and a delicate texture, and are extremely versatile in cooking.
Underneath the unopened caps of white button mushrooms, there are many small, light brown gills that are hidden by a white veil. These gills produce dark brown spores.
White button mushrooms are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. They also contain dietary minerals such as phosphorus and potassium, as well as antioxidants, selenium, amino acids, vitamin D, zinc, folate, and manganese.
