Michael Davis
Golden mushrooms and button mushrooms are two different varieties of mushrooms. While button mushrooms are the most common type of mushroom, constituting 90% of the mushrooms consumed in the US, golden mushrooms are golden-hued, fleshy, and firm, with an apricot-like scent. They are also known as chanterelles and are difficult to cultivate, so they are typically foraged in the wild. On the other hand, button mushrooms, scientifically known as Agaricus bisporus, are native to grasslands in Eurasia and North America and are cultivated in over 70 countries. They are mild in taste and can be eaten raw or cooked. They are also a good source of vitamins and minerals, including B vitamins, selenium, and potassium.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus bisporus |
| Common Names | White button mushrooms, golden mushrooms, chanterelles, cultivated mushrooms |
| Colour | White, brown, golden-hued |
| Shape | Trumpet-like with a depression in the centre of its cap |
| Scent | Apricot-like |
| Nutritional Benefits | B vitamins, selenium, potassium, vitamin D, riboflavin, niacin, pantothenic acid, phosphorus, protein |
| Health Benefits | May lower the risk of cancer, rich source of ergothioneine, may lower cholesterol levels, may reduce the risk of MCI |
| Edibility | Edible raw or cooked |
| Recipes | Soups, salads, pizzas, stuffed, sautéed, stir-fries, stews |
| Storage | Lasts longer in the refrigerator when stored in a paper bag |
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What You'll Learn
Button mushrooms are usually white
Button mushrooms, scientifically known as Agaricus bisporus, are usually white. They are the most common type of mushroom found in grocery stores, with an estimated 90% of the mushrooms consumed in the US belonging to this variety. They are native to grasslands in Eurasia and North America and are cultivated in over 70 countries.
The white button mushroom was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania, by the farm owner and mycologist Louis Ferdinand Lambert. Lambert found the white mushroom growing among a bed of brown mushrooms and brought it back to his laboratory. Similar to the commercial development of white bread, it was seen as a more attractive food item and soon entered cultivation and distribution.
Button mushrooms are mild in taste and can be eaten raw or cooked. They are versatile and can be used in soups, salads, pizzas, and stir-fries. They are also great when stuffed or sautéed. They are a good source of B vitamins, selenium, potassium, phosphorus, and protein. They are low in sodium, with an entire cup containing only five milligrams of sodium.
While button mushrooms are usually white, they can also be brown. Brown spots on white button mushrooms are usually signs of ageing and are safe to eat as long as they are not slimy or decaying. The brown spots can be scraped off or cooked away with heat.
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Golden mushrooms are chanterelles
Golden mushrooms, or chanterelles, on the other hand, are wilder and more elusive. They are prized for their unique apricot-like scent and golden hue, but they are more delicate than button mushrooms and harder to cook with. Chanterelles are also more difficult to find, as they are not cultivated but foraged in the wild. This makes them a more sought-after ingredient for those in the know.
While button mushrooms are mild in flavour, chanterelles have a more distinctive taste and aroma, which some describe as apricot-like. Chanterelles are also firmer in texture than button mushrooms, which can be more delicate and prone to mangling in a recipe. In terms of appearance, chanterelles have a trumpet-like shape with a depression in the centre of their caps, while button mushrooms are more rounded and lack the distinctive central depression.
Both types of mushrooms are versatile and can be cooked in a variety of ways. Button mushrooms can be eaten raw or cooked, and work well in soups, salads, pizzas, stuffed, or sautéed. Chanterelles can also be used in a variety of dishes, but their distinctive flavour and aroma may need to be treated with more care to avoid being overwhelmed by other ingredients. Both types of mushrooms are also often used in combination with other mushrooms to add depth of flavour and texture to a dish. For example, golden mushrooms are listed alongside oyster, shiitake, and white button mushrooms as varieties that can provide health benefits when eaten.
In conclusion, golden mushrooms, or chanterelles, are a distinct type of mushroom from the more common white button mushroom. They offer a unique flavour, aroma, and texture that is sought after by those looking for a wilder, more elusive ingredient. While button mushrooms are versatile and easy to cook with, chanterelles offer a more delicate and distinctive culinary experience for those willing to seek them out.
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Button mushrooms are versatile
Button mushrooms, scientifically known as Agaricus bisporus, are indeed versatile. They are the most common type of mushroom found in grocery stores, with an estimated 90% of the mushrooms consumed in the US belonging to this variety. They are cultivated in more than 70 countries and are one of the most widely consumed mushrooms globally.
Button mushrooms are also versatile in terms of their health benefits. They are a good source of B vitamins, selenium, potassium, phosphorus, and protein. They are high in protein, ranging from 20-30% by dry weight. They are also low in sodium, with an entire cup containing just 5 milligrams of sodium. This makes them an excellent substitute for red meat, helping to reduce calories, fat, and cholesterol intake.
Additionally, button mushrooms are a source of vitamin D, especially when exposed to UV light or sunlight. They are also a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Their versatility extends to their storage, as they can be stored in a paper bag in the refrigerator for up to a week, which is longer than many other types of mushrooms.
Overall, button mushrooms are versatile in terms of their availability, culinary uses, nutritional benefits, and storage options, making them a popular and valuable ingredient in various dishes worldwide.
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Button mushrooms are healthy
Button mushrooms are the most common type of mushroom found in grocery stores. They are mild in flavour and can be eaten raw or cooked. They are a healthy food choice, offering several nutritional benefits.
Firstly, button mushrooms are low in calories. They are also a good source of vitamins, including B vitamins and vitamin D, which is essential for calcium absorption and bone health. The presence of vitamin D in button mushrooms can help to reduce the risk of osteoporosis, mineralization defects, and muscle weakness. Additionally, vitamin D assists with cell growth, boosts immune function, and reduces inflammation in the body.
Secondly, button mushrooms contain minerals such as selenium, copper, and potassium. Selenium helps to enhance the activity of immune cells, supporting the body's defence against infections and diseases. Copper is important for blood cell formation and potassium helps maintain healthy blood pressure.
Thirdly, button mushrooms are a source of antioxidants like ergothioneine and selenium, which help neutralise free radicals in the body, reducing oxidative stress and the risk of chronic diseases. The compound ergothioneine also has anti-inflammatory properties, which may be beneficial for conditions like arthritis.
Furthermore, button mushrooms contain soluble fibre, which may help with blood sugar control, making them a potentially beneficial food for individuals with diabetes or at risk of developing diabetes. They also contain choline, a nutrient essential for brain health and neurotransmitter function, which may contribute to improved cognitive function and memory.
Button mushrooms are a versatile and healthy ingredient that can be added to a variety of dishes, including salads, soups, stir-fries, and omelets. They can also be sautéed, roasted, or stuffed, making them a nutritious and delicious addition to a balanced diet.
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Golden mushrooms are not Agaricus bisporus
Golden mushrooms, on the other hand, refer to chanterelles. Chanterelles are golden-hued, fleshy, and firm, with a distinctive apricot-like scent. They are known for being notoriously difficult to cultivate, so foragers typically hunt for them in the wild. While white button mushrooms fall under the category of Agaricus bisporus, golden mushrooms, or chanterelles, are a separate variety.
Agaricus bisporus has a complicated taxonomic history. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi. Danish mycologist Jakob Emanuel Lange later reviewed a cultivar specimen and dubbed it Psalliota hortensis var. bispora in 1926. In 1938, it was promoted to species status and renamed Psalliota bispora. The current scientific name, Agaricus bisporus, was given by Emil Imbach in 1946.
A. bisporus mushrooms are composed of 92% water, 3% carbohydrates, 3% protein, and negligible fat. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid, and provide a good amount of dietary minerals like phosphorus and potassium.
While golden mushrooms are not classified as Agaricus bisporus, both types of mushrooms are versatile in cooking. Golden mushrooms, or chanterelles, are prized for their unique flavor and aroma, while white button mushrooms are valued for their mild taste and ability to work well in a variety of dishes. White button mushrooms can be cooked in various ways, such as stuffing or sautéing, and are commonly used in soups, salads, and pizzas. Golden mushrooms, or chanterelles, can be used to add a distinctive flavor and aroma to dishes.
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Frequently asked questions
No, golden mushrooms are not the same as button mushrooms. Golden mushrooms are chanterelles, which are known for their apricot-like scent and are difficult to cultivate. Button mushrooms, on the other hand, are the most common type of mushroom and are usually white or brown. They are mild in taste and can be eaten raw or cooked.
Button mushrooms, scientifically known as Agaricus bisporus, are the most common type of mushroom found in grocery stores. They are cultivated in over 70 countries and are consumed worldwide. They are versatile, inexpensive, and easy to cook, making them a popular ingredient in various dishes.
Yes, button mushrooms offer several health benefits. They are a good source of B vitamins, selenium, potassium, and protein. They are also low in sodium and high in ergothioneine, an antioxidant that can help prevent or slow cellular damage. Additionally, when exposed to UV light, their vitamin D content increases significantly.
