John Miller
Portobello mushrooms and button mushrooms are the same mushroom, just at different stages of growth. The Agaricus bisporus mushroom, as it is scientifically known, has many different common names and appearances due to being picked at different stages of its lifespan. Button mushrooms are the young, immature versions of the mushroom, which are often white with a mild flavour. As the mushrooms grow older, they start to brown and are known as portobello mushrooms.
| Characteristics | Values |
|---|---|
| Species | Agaricus bisporus |
| Common names | Button mushrooms, white mushrooms, common mushrooms, portobello mushrooms, crimini mushrooms |
| Colour | White, brown |
| Flavour | Mild, earthy, meaty, brothy, nutty |
| Texture | Meaty, delicate |
| Water content | High |
| Nutritional value | Excellent source of B vitamins riboflavin, niacin, and pantothenic acid; good source of dietary minerals phosphorus and potassium |
| Medicinal value | Rich in beta-glucans, good for heart health, blood sugar, and immunity; contains active compounds with potential antimicrobial, antidiabetic, antifungal, and anti-inflammatory effects |
| Shelf life | 3-5 days if harvested on time, up to a week in the fridge |
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What You'll Learn
Button mushrooms are the young, immature versions of agaricus bisporus
Button mushrooms, portobellos, and crimini mushrooms are all the same type of mushroom—agaricus bisporus. They differ only in that they are picked at different stages of their lifespan. Button mushrooms are the young, immature versions of agaricus bisporus. They are commonly white, with a subtle, mild, almost bland flavour. They are also known as white mushrooms or common mushrooms.
As agaricus bisporus mushrooms grow older, they start to brown and are then known as crimini, brown, or portobello mushrooms. Portobello mushrooms are the largest, fully mature version of agaricus bisporus. They have been given the most time to grow, allowing them to hold less moisture than button and crimini mushrooms, and they have a stronger mushroomy flavour.
Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are easy to slice and don't require much pressure from a chef's knife. Their flesh is somewhat delicate, and they should be handled gently. They bruise easily, and when that happens, the white flesh turns first pink and then brown. They are great in pasta dishes, stir-fries, omelettes, salads, soups, sauces, as a topping for pizzas and burgers, and as a side dish, served sautéed with butter.
Button mushrooms are also bought in sealed-tight plastic packaging. They have a similar amount of protein to oyster mushrooms, at about 2.9 grams per 100g. They have a high water content, at around 92%, and this means that cooking them takes a little longer than cooking crimini or portobello mushrooms.
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Portobellos are the largest, fully mature version of agaricus bisporus
Portobello, button, and cremini mushrooms are all the same type of mushroom—agaricus bisporus. The only difference is that they are picked at different stages of their lifespan. Agaricus bisporus is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in over 70 countries and is one of the most commonly and widely consumed mushrooms in the world.
Button mushrooms are the young, immature versions of agaricus bisporus. They often appear white and may be known as white mushrooms or common mushrooms. They have a mild flavour and a meaty texture. They are widely available at supermarkets, grocery stores, and farmers' markets.
As agaricus bisporus mushrooms grow older, they start to brown and are commonly known as cremini, brown, or portobello mushrooms. Crimini mushrooms are a brown strain of the white button mushroom. Portobellos, on the other hand, are the largest, fully mature version of agaricus bisporus. They have been given the most time to grow, allowing them to hold less moisture than button and cremini mushrooms, and to develop a stronger mushroom flavour.
Portobello mushrooms are brown with a cap measuring 10–15 cm (4–6 in). They are commonly sold under the names portobello, portabella, or portobella. The etymology of these names is disputed.
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Agaricus bisporus is cultivated in over 70 countries
Button mushrooms, also known as Agaricus bisporus, are cultivated in over 70 countries. They are native to grasslands in Eurasia and North America. They are one of the most commonly and widely consumed mushrooms in the world, believed to make up to 90% of mushroom consumption in the US alone.
Agaricus bisporus is a basidiomycete mushroom. It has two colour states while immature—white and brown. The white variety was discovered in 1925 in Coatesville, Pennsylvania, and was seen as a more attractive food item, leading to its widespread cultivation and distribution. The immature white mushroom is often referred to as a button mushroom, white mushroom, or common mushroom.
As the mushroom matures, it starts to brown and is commonly known as a crimini, brown, or portobello mushroom. The portobello mushroom is the largest, fully mature version of Agaricus bisporus. It has had more time to grow, resulting in less moisture content and a stronger flavour. Portobello mushrooms are also sometimes referred to as portabellini, champignon de Paris, or chestnut mushrooms.
Agaricus bisporus is of particular socioeconomic importance in developed countries. It is also known to have some poisonous lookalikes in the wild, such as Entoloma sinuatum.
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Button mushrooms have a high water content
Portobello mushrooms and button mushrooms are the same type of mushroom, known scientifically as agaricus bisporus. They are the same mushroom at different stages of growth. The younger, immature versions of agaricus bisporus are often white and referred to as button mushrooms. As they grow older, they start to brown and are known as portobello mushrooms.
Button mushrooms are widely available in supermarkets, grocery stores, and farmers' markets. They are often sold in sealed-tight plastic packaging. They are easy to slice and can be rinsed to remove any dirt. They are versatile and can be used in a wide range of recipes and cooking techniques, including pasta dishes, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and as a side dish.
Button mushrooms are a good source of dietary minerals such as phosphorus and potassium, as well as B vitamins like riboflavin, niacin, and pantothenic acid. They also contain glutamate, an amino acid that contributes to their umami flavour.
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Portobellos have a stronger flavour than button mushrooms
Portobello mushrooms, also known as Agaricus bisporus, are the mature version of cremini mushrooms and button mushrooms. They are the largest and fully mature version of the Agaricus bisporus mushroom, which has been given the most time to grow. This allows it to hold less moisture than button and cremini mushrooms, resulting in a stronger mushroomy flavour.
Button mushrooms, on the other hand, are the common white mushrooms with a mild flavour and meaty texture. They are harvested in the earlier stages of the Agaricus bisporus lifespan and have a white colour with a subtle, mild, almost bland flavour. They are widely available at supermarkets, grocery stores, and farmers' markets.
Crimini mushrooms, also known as brown mushrooms, meet halfway between button mushrooms and portobello mushrooms. They are browner in colour and have a deeper, earthier flavour than button mushrooms, but they are not as fully developed as portobellos.
Portobello mushrooms can be distinguished by their larger size and brown colour, whereas button mushrooms are smaller and white. Portobellos have a stronger flavour due to their lower moisture content, while button mushrooms have a higher water content, resulting in a milder flavour.
In terms of cooking, button mushrooms take longer to cook due to their higher water content. Undercooked button mushrooms can have a slightly squishy consistency, but cooking them longer reduces their water content, giving them a denser, meatier texture. Portobello mushrooms, being larger and lower in moisture, cook faster and have a firmer texture.
In summary, portobello mushrooms have a stronger flavour than button mushrooms due to their lower moisture content and more mature state. Button mushrooms have a milder flavour and are often used in a wide range of recipes and cooking techniques. Portobellos, with their more distinct flavour, are also versatile and can be grilled, baked, or used in salads, sandwiches, and other dishes.
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Frequently asked questions
Yes, they are the same type of mushroom, known as Agaricus bisporus. Portobello mushrooms are the mature version of button mushrooms.
Button mushrooms are usually white, although they can also be brown.
Button mushrooms have a mild, earthy, meaty flavour.
Button mushrooms can last up to a week in the fridge.
Button mushrooms are very versatile and can be used in pasta dishes, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers and more.
