Emily Johnson
White button mushrooms, also known as button mushrooms, are the most commonly consumed mushroom variety in the United States, accounting for approximately 90% of mushroom consumption in the country. They are the immature form of the Agaricus bisporus fungus, which also includes cremini and portobello mushrooms. White button mushrooms are prized for their mild flavour, versatility in a range of dishes, and ability to absorb the flavours they are cooked with. They are typically 1 to 3 inches across, with a pale white colour, and have a delicate texture that bruises easily.
| Characteristics | Values |
|---|---|
| Common names | Button mushrooms, white mushrooms, white button mushrooms |
| Scientific name | Agaricus bisporus |
| Colour | White, pale white |
| Size | 1-3 inches across |
| Texture | Mild flavour, meaty |
| Water content | High |
| Nutritional value | Excellent source of B vitamins riboflavin, niacin, and pantothenic acid |
| Storage | Store in original packaging or a porous paper bag in the refrigerator |
| Uses | Used in a wide range of recipes including tarts, omelets, pasta, risotto, and pizza |
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What You'll Learn
Button mushrooms are the immature form of Agaricus bisporus
Button mushrooms, also called 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 Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. All of these mushrooms are the same mushroom at different stages of maturity. Button mushrooms are the least mature, measuring 1 to 3 inches across, with a pale white colour.
Agaricus bisporus, commonly known as the cultivated mushroom, 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 globally. It has two colour states while immature—white and brown—both of which have various names, with additional names for the mature state, such as chestnut, portobello, portabellini, champignon de Paris, portabella, and portobella.
The etymology of the mature form of the mushroom is disputed. This form is commonly found worldwide in fields and grassy areas following rain, especially in association with manure. In its mature state, the mushroom is brown with a cap measuring 10 to 15 cm (4 to 6 inches). The specific epithet "bisporus" refers to the fact that each of the basidia bears just two spores, while most Agaricus species have four-spored basidia.
Button mushrooms are versatile in cooking due to their mild flavour and meaty texture. They can be eaten raw or cooked in various ways, such as sautéing, stir-frying, grilling, braising, and roasting. They have a high water content, which results in a slightly squishy consistency if undercooked. However, longer cooking times can reduce the water content, leading to a denser texture. Button mushrooms are typically stored in the refrigerator for up to two to three days, and they should not be encased in plastic to prevent moisture buildup and slime formation.
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White button mushrooms are the most popular variety
White button mushrooms, also called button mushrooms or white mushrooms, are the most popular variety of mushroom. They make up about 90% of mushrooms consumed in the United States and are available in virtually every grocery store worldwide. White button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. All of these mushrooms are the same species, just harvested at different ages and stages of maturity.
White button mushrooms are the least mature, have a pale white colour, and measure 1 to 3 inches across. They are mild in flavour and have a meaty texture, making them extremely versatile in a wide range of recipes and cooking techniques. They can be eaten raw or cooked using methods such as sautéing, stir-frying, grilling, braising, and roasting. Their high water content, at 92%, means that cooking them takes a little longer than cooking more mature mushrooms.
When selecting white button mushrooms, look for those that are firm, with a fresh, smooth, and dry appearance. They should appear plump, with a closed veil under the mushroom cap. To store them, keep them in their original packaging or a porous paper bag in the refrigerator, where they can last for up to a week. It is important to avoid storing them in plastic, as this can trap moisture and cause them to turn slimy.
White button mushrooms are not only versatile in cooking but also nutritious. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid, as well as dietary minerals like phosphorus and potassium. They also contain ergocalciferol (vitamin D2), which increases when exposed to UV light.
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They are versatile, with a mild flavour and meaty texture
Button mushrooms, also called white mushrooms or white button mushrooms, are the most popular mushroom variety, making up 90% of the mushrooms consumed in the United States. They are versatile, with a mild flavour and meaty texture.
Button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. All of these mushrooms are the same mushroom at different stages of maturity. Button mushrooms are the least mature, measuring 1 to 3 inches across, with a pale white colour. They are followed by cremini mushrooms, which are small and slightly brown, and finally portobello mushrooms, which are the largest, darkest brown, and most mature stage of the species.
The versatility of button mushrooms stems from their mild flavour, which can easily be enhanced by the flavours of other ingredients in a dish. They can be eaten raw or cooked in a variety of ways, including sautéing, stir-frying, grilling, braising, and roasting. Their high water content, which is characteristic of their immature state, gives them a slightly squishy texture when undercooked. However, cooking them for a longer period of time reduces their water content, resulting in a denser, meatier texture.
The mild flavour and meaty texture of button mushrooms make them a versatile ingredient in a wide range of recipes and cooking techniques. They are commonly used in tarts, omelettes, pasta, risotto, pizzas, and burgers. Their delicate flesh requires gentle handling during preparation, and they should be sliced with a light touch to avoid bruising. When selecting button mushrooms at the grocery store, look for those that are firm, fresh, and smooth, with a dry but not dried-out surface, and a closed veil under the mushroom cap.
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Button mushrooms are the same as cremini, baby bella and portobello mushrooms
Button mushrooms, also called 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 mushrooms, baby bella mushrooms, and portobello mushrooms. All of these mushrooms are the same mushroom at different stages of maturity.
Button mushrooms are the least mature, typically measuring 1 to 3 inches across, although many are smaller. They have a mild flavor and a tender, slightly spongy texture. Their white flesh turns first pink and then brown when bruised. They are great in pasta dishes, stir-fries, omelets, salads, soups, sauces, as a topping for pizzas and burgers, and as a side dish.
Cremini mushrooms, also known as baby bella mushrooms, are the next phase of development. They are slightly older and more mature than button mushrooms, typically growing for approximately 40 days. They are larger and have a firmer texture and a more earthy flavor. Cremini mushrooms are typically tan to dark brown in color.
Portobello mushrooms are the final and most mature stage of the species. They are the largest, darkest brown, and have the deepest flavor. Portobellos have a drier, meatier texture and can work great as meat substitutes in some recipes. They are an excellent choice for grilling or roasting. They also make a tasty substitute for bread buns if following a Paleo, Keto, or low-carb diet.
Despite being the same mushroom at different stages of maturity, the different types have distinct textures, flavors, and sizes. Their nutritional value, however, is extremely similar, and they are great sources of B vitamins and important minerals.
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Fresh white mushrooms are a good source of B vitamins
Button mushrooms, also called 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 is native to grasslands in Eurasia and North America. This variety of mushroom is cultivated in over 70 countries and is one of the most commonly and widely consumed mushrooms globally.
White button mushrooms typically have a closed veil under the mushroom cap, as opposed to an open veil that reveals the mushroom's gills. When selecting white mushrooms at the grocery store, choose those that are firm, with a fresh, smooth appearance. The surface of the mushroom should be dry but not dried out, and it should appear plump. It is important to note that fresh mushrooms should not be frozen, but frozen sautéed mushrooms can be stored for up to one month.
To clean white mushrooms, brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and pat them dry. When storing fresh mushrooms, avoid placing them in plastic bags as this can trap moisture and cause them to turn slimy. Instead, store them loose in the refrigerator's crisper drawer on a clean paper towel. They can be kept this way for two to three days.
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Frequently asked questions
Button mushrooms, also called white mushrooms or white button mushrooms, are the most popular mushroom variety, making up 90% of the mushrooms consumed in the United States. They are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms.
Button mushrooms are small, measuring 1 to 3 inches across. They are white and have a closed veil under the mushroom cap, as opposed to an open veil that reveals the mushroom's gills.
Button mushrooms should be stored in their original packaging or in a porous paper bag. They can be kept in the refrigerator for up to a week. Avoid storing them in plastic bags as this can cause them to turn slimy.
