Emma Wilson
White button mushrooms and portobellos are the same species of mushroom, known as Agaricus bisporus. The only difference between the two is their age—white button mushrooms are the youngest, most immature form of Agaricus bisporus, while portobellos are fully mature mushrooms. As they grow older, white mushrooms start to brown and are then known as cremini or baby bella mushrooms. Cremini mushrooms are slightly older than button mushrooms but are still juvenile compared to portobellos.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Same type of mushroom (Agaricus bisporus) |
| Species | Same species |
| Colour | White mushrooms are white, portobellas are brown |
| Size | Portobellos are larger than white mushrooms |
| Age | Portobellos are older than white mushrooms |
| Flavour | Portobellos have a stronger flavour than white mushrooms |
| Texture | Portobellos have a drier, meatier texture than white mushrooms |
| Nutritional Value | Similar nutritional value |
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What You'll Learn
Portobellas are the adult version of white mushrooms
Portobellas, also known as portabello mushrooms, are indeed the adult version of white mushrooms. They are the same species, Agaricus bisporus, the most popular species of edible mushroom, but they are harvested at different stages of maturity. White mushrooms are the youngest, followed by cremini (also called baby bella) and then portobellas.
Portobellas are grown commercially and are one of the most commonly consumed mushrooms in the world. They are cultivated in more than 70 countries and are sold under a variety of names and at various stages of maturity. The white mushroom was discovered in 1925 in Pennsylvania, and it soon became popular as a novel food item. It is now the most popular mushroom in the United States.
Portobellas are a good source of B vitamins, phosphorus, potassium, selenium, and copper. They also contain non-nutritive compounds like polysaccharides, polyphenols, and carotenoids, which may have anti-inflammatory, antioxidant, and anticancer properties. They are versatile mushrooms that can be cooked in a variety of ways.
When buying portobellas, look for fresh, firm mushrooms without bruises or soft spots. They should be stored refrigerated in their original container or a paper bag, and they should be washed under running water immediately before cooking and eating.
In summary, portobellas are the adult version of white mushrooms, and they offer a range of nutritional benefits and culinary uses.
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They are harvested at different stages of the growth cycle
Portabella mushrooms and white mushrooms are the same species, but they are harvested at different stages of the growth cycle. White mushrooms, also known as white buttons, are the youngest, most immature form of Agaricus bisporus. They were developed in the early 1920s by a Pennsylvania mushroom farmer, Louis Ferdinand Lambert, specifically for their white colour. White buttons have a mild flavour, which makes them a good candidate for pickling and marinating. They are also often used in stroganoff.
Baby bella mushrooms, also known as cremini mushrooms, are the next stage of maturity for Agaricus bisporus. They are slightly older than button mushrooms but are still juvenile compared to portobellos. Baby bellas have a smooth, rich brown cap, about 1.5 to 2 inches in diameter, and a closed veil on the underside of the cap covering their gills. Their texture is firmer, and their flavour is more earthy and umami-rich than white buttons. Baby bellas are often marketed under different names, such as baby portobello, mini bella, Italian brown mushrooms, and more. They are also commonly used in stroganoff and are perfect for grilling or roasting.
Portobellos are the largest and most mature version of Agaricus bisporus. They have had the most time to grow, which gives them a stronger flavour and a drier, meatier texture compared to the younger varieties. Portobellos are excellent meat substitutes and can be grilled, roasted, or used as a bread bun substitute for those on a paleo, keto, or low-carb diet.
The different harvesting stages of Agaricus bisporus mushrooms result in variations in texture, flavour, and size. As the mushrooms mature, they lose some of their water content, making portobellos the most flavourful, followed by cremini, then button mushrooms. Despite these differences, all three types of mushrooms have similar nutritional profiles, making them excellent sources of B vitamins and minerals such as copper, phosphorus, and potassium.
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White mushrooms are immature Agaricus bisporus
White mushrooms, portobellas, creminis, and portobellos are all the same type of mushroom—Agaricus bisporus. They are native to grasslands in Eurasia and North America and are cultivated in more than 70 countries. The Agaricus bisporus has two colour states while immature: white and brown. The white variant was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania, and has only been around for about a century. It was found growing in a bed of brown mushrooms and was brought back to the laboratory of the farm's owner, Louis Ferdinand Lambert, who was a mycologist. The white mushroom was seen as a more attractive food item, similar to the reception of white bread, and soon entered commercial production.
White mushrooms are the youngest of the Agaricus bisporus variants, followed by cremini mushrooms, and then portobellos. As they mature, they lose some of their water content, making portobellos the most flavourful of the three, followed by creminis, and then white mushrooms. The white mushroom is also known as the button mushroom, and it typically measures 5–10 centimetres (2–4 inches) in diameter. When marketed in its mature, brown state, the mushroom is commonly sold under the names portobello, portabella, or portobella.
Agaricus bisporus mushrooms are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat. In a reference amount of 100 g (3.5 oz), raw white mushrooms provide 93 kilojoules (22 kilocalories) of food energy. They are an excellent source of the B vitamins riboflavin, niacin, and pantothenic acid, as well as a good source of the dietary minerals phosphorus and potassium.
The Agaricus bisporus has a complicated taxonomic history. It was first described by English botanist Mordecai Cubitt Cooke in 1871 as a variety of Agaricus campestris. In 1926, Danish mycologist Jakob Emanuel Lange reviewed a cultivar specimen and named it Psalliota hortensis var. bispora. It was promoted to species status and renamed Psalliota bispora in 1938. The current scientific name, Agaricus bisporus, was given by Emil Imbach in 1946 after the genus Psalliota was changed to Agaricus.
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Portobellos have a drier, meatier texture
Portobello mushrooms are the same species as white button mushrooms, but they are harvested at different ages. White button mushrooms are the immature form of portobello mushrooms. Therefore, the main difference between the two is that portobello mushrooms have a drier, meatier texture.
White button mushrooms will never turn brown. They were specifically selected for this reason. In contrast, portobello mushrooms are brown and much bigger, with caps that can be up to 6 inches in diameter. Portobello mushrooms are also known as Agaricus bisporus, the most popular species of edible mushroom. They are widely consumed around the world and are sold under a variety of names and at various stages of maturity.
White button mushrooms are the most immature form of Agaricus bisporus and have the mildest taste. They have a very round cap with a closed veil and no visible gills. Some strains have a smooth cap, while others are scaly. The white colour of these mushrooms is the result of a chance mutation discovered in the 1920s by mycologist Louis Ferdinand Lambert on his Pennsylvania mushroom farm. Lambert isolated and cultivated the white mushroom, and it soon became popular as a novel food item.
Portobello mushrooms, on the other hand, are the mature form of Agaricus bisporus. They are also known as "baby bellas" because they are much larger than the immature forms. Portobello mushrooms are grown commercially in many countries, typically in specially designed rooms or warehouses that maintain a temperature between 15.5 and 21 °C (60 and 70 °F) and a humidity level between 65 and 80 percent.
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White mushrooms are better for pickling and marinading
White mushrooms, baby bella (also known as cremini) mushrooms, and portobello mushrooms are all the same species of mushroom—Agaricus bisporus. They are, however, picked at different stages of their growth cycle, which accounts for their differences in texture, flavor, and size. White button mushrooms are the youngest, most immature form of the white strain of Agaricus bisporus. They have a mild, almost bland flavor, making them a good candidate for pickling and marinading.
Baby bella mushrooms, on the other hand, are slightly older and more mature than white button mushrooms. They have a firmer texture and a more earthy flavor. Portobello mushrooms are the largest and most mature version of Agaricus bisporus. They have had the most time to grow, resulting in less moisture content and a stronger flavor than the younger varieties.
While all three types of mushrooms have their unique characteristics, white mushrooms stand out as the best option for pickling and marinading due to their milder flavor profile. Their subtle taste can be transformed when pickled or marinated, adding a delightful dimension to various dishes. Pickling involves soaking the mushrooms in a brine or vinegar solution, giving them a tangy and crunchy texture. On the other hand, marinades typically consist of oil, acid, herbs, and spices, infusing the mushrooms with flavor while tenderizing their texture.
When it comes to pickling or marinading mushrooms, white mushrooms are indeed the superior choice. Their mild flavor serves as a blank canvas, allowing the pickling or marinading process to impart distinct flavors and textures that complement a wide array of culinary creations. Whether you're crafting a savory side dish or adding a tangy twist to your main course, white mushrooms will graciously accept and enhance the flavors you wish to impart. So, if you're looking to experiment with pickled or marinated mushrooms, white mushrooms should be your go-to option.
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Frequently asked questions
Yes, portabellas, baby bellas, cremini, and white button mushrooms are all the same species of mushroom, known as Agaricus bisporus. They are simply picked at different stages of maturity, with white button mushrooms being the youngest, followed by baby bellas, then cremini, and finally portabellas, which are the largest and most mature.
The mushrooms have different appearances due to being harvested at different ages in their growth cycle and because they have been selectively bred for colour.
No, the different maturity levels of the mushrooms give them distinct flavours and textures. White button mushrooms have a mild flavour, while baby bellas have a firmer texture and a more earthy, umami-rich flavour. Portobello mushrooms, being the most mature, have a drier texture and a deeper, stronger flavour.
White button mushrooms are very versatile and can be pickled, marinated, or fried in butter and salt. They are also suitable for use in stroganoff.
Portobello mushrooms are great for grilling or roasting due to their meaty texture. They can also be used as a substitute for bread buns in low-carb diets.
