Emma Wilson
White button mushrooms, scientifically known as Agaricus bisporus, are the most commonly consumed mushrooms in the United States and are widely cultivated and consumed worldwide. They are the immature form of edible fungi, including cremini and portobello mushrooms, and are known for their mild flavour, meaty texture, and versatility in a range of recipes. With a high water content, distinctive appearance, and health benefits, this guide will explore how to identify button mushrooms and incorporate them into your cooking.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus Bisporus |
| Common Name | White Button Mushrooms |
| Colour | Pale White |
| Size | 1-3 inches across |
| Texture | Semi-firm, meaty |
| Taste | Mild |
| Water Content | 92% |
| Spore Colour | Dark Brown |
| Spore Shape | Oval to Round |
| Edibility | Edible |
| Storage | Refrigerate without plastic packaging |
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What You'll Learn
- Appearance: white, plump, smooth, dry, with a closed veil
- Taste and texture: mild flavour, meaty texture, delicate flesh
- Health benefits: nutrient-packed, with protein and carbs
- False lookalikes: Agaricus xanthodermus has a phenol odour and yellow flesh
- Storage: avoid plastic, store in the fridge for up to three days
Appearance: white, plump, smooth, dry, with a closed veil
When identifying button mushrooms, it is important to look for certain characteristics that distinguish them from other 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 versatile, mild in flavor, and can be eaten raw or cooked in various ways.
When looking for white button mushrooms, you should select those that are firm, smooth, dry, and plump. The dryness of the surface is crucial; it should be dry but not dried out. Additionally, look for a closed veil under the mushroom cap, which indicates freshness and a more delicate flavor. In contrast, an open veil that exposes the dark gills suggests a less fresh mushroom with a richer flavor.
White button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. They are small, measuring 1 to 3 inches across, and have a pale white color. Their semi-firm texture provides a pleasant crispness when sliced raw into salads or other dishes.
To ensure the best quality, it is recommended to choose loose mushrooms at the grocery store or farmer's market rather than pre-packaged containers, as this allows you to inspect each mushroom individually. Avoid mushrooms that appear dried, shrivelled, or slimy, as these are signs of spoilage.
By following these guidelines and paying attention to the appearance, texture, and veil characteristics, you can confidently identify and select fresh white button mushrooms for your culinary creations.
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Taste and texture: mild flavour, meaty texture, delicate flesh
White button mushrooms are the classic mushroom with a mild flavour and a semi-firm texture. They are the least mature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. When raw, they have a crisp texture and a light earthy flavour. When cooked, they develop a tender, juicy, chewy, and satisfyingly meaty texture. Their flavour intensifies when cooked, but they are still considered the mildest retail mushroom.
White button mushrooms are small to medium in size, with caps averaging 2-7 centimetres in diameter. They have short, truncated stems and a distinct white cap. The surface of the mushroom should be dry, but not dried out, and appear plump. The flesh of the white button mushroom is delicate and bruises easily. When bruised, the white flesh turns light pink and then brown.
White button mushrooms are extremely versatile and can be used in a wide range of recipes and cooking techniques, from tarts and omelettes to pasta, risotto, and pizza. They are commonly found in fields and grasslands all over the world and are also highly cultivated. Varieties within the Agaricus bisporus account for about 90% of the mushrooms cultivated in the United States. They are also widely available at supermarkets, grocery stores, and farmers' markets.
White button mushrooms have a high water content, which is around 92%. This means that cooking them takes longer than cooking cremini or portobello mushrooms. Their high water content also dilutes their flavour, making them milder than other varieties of mushrooms.
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Health benefits: nutrient-packed, with protein and carbs
Button mushrooms, or Agaricus bisporus, are the immature form of edible fungi with a mild flavour and meaty texture. They are nutrient-dense, packing protein, carbohydrates, vitamins, and minerals.
Button mushrooms are an excellent source of vitamin D, an essential fat-soluble vitamin that aids bone growth and calcium metabolism. Vitamin D deficiency can lead to osteoporosis, mineralization defects, and muscle weakness. The mushroom's vitamin D content also makes it a valuable food source for those following a plant-based diet.
In addition to vitamin D, button mushrooms contain B-complex vitamins like thiamin, riboflavin, niacin, vitamin B-6, and pantothenic acid. These vitamins help the body derive energy from food and form red blood cells, contributing to a healthy brain. The choline in button mushrooms assists with muscle movement, learning, memory, and maintaining cellular membrane structure.
Button mushrooms are also a good source of minerals like selenium, copper, phosphorus, zinc, and potassium. Selenium, for example, is critical for liver and heart tissue integrity, while potassium helps regulate blood pressure, reducing the risk of hypertension and cardiovascular disease.
With their high water content, low calories, and rich nutrient profile, button mushrooms are a healthy and versatile ingredient, suitable for a wide range of recipes and cooking techniques.
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False lookalikes: Agaricus xanthodermus has a phenol odour and yellow flesh
When identifying button mushrooms, it is important to be aware of false lookalikes. Agaricus xanthodermus, commonly known as the yellow-staining agaricus, yellow-staining mushroom, or yellow stainer, is one such false lookalike. This species of fungus displays a strong yellow colouration at the base of the stem when cut or bruised. It has a phenolic smell, reminiscent of iodine, and its flesh turns yellow when handled. The cap is whitish with light brown tints towards the centre, and the gills progress from pale pink to chocolate brown. The white stipe is bulbous with a skirt-like ring. Agaricus xanthodermus is poisonous to most people, causing gastric upset and symptoms such as abdominal cramps, nausea, vomiting, and diarrhoea. However, some people have consumed this mushroom without apparent negative effects.
To distinguish Agaricus xanthodermus from button mushrooms, it is important to check all characteristics, including odour and colouration. Button mushrooms, or Agaricus bisporus, are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. They are commonly found in fields and
When identifying mushrooms, it is crucial to exercise caution as some poisonous mushrooms may have a similar appearance to edible ones. In addition to Agaricus xanthodermus, other poisonous lookalikes of Agaricus bisporus include Entoloma sinuatum and the lethal mushrooms in the Amanita genus, referred to as destroying angels. These false lookalikes can be distinguished by their pure white gills and volva or cup at the base of the mushroom.
To ensure food safety, it is recommended to purchase mushrooms from reputable sources and verify their identity before consumption. Proper identification of mushrooms requires considering multiple characteristics, such as colour, odour, and gill colour, as well as the environment in which they are typically found. By cross-referencing these characteristics with reliable sources of information, one can reduce the risk of consuming poisonous mushrooms.
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Storage: avoid plastic, store in the fridge for up to three days
When storing button mushrooms, it is important to avoid using plastic containers or bags. This is because button mushrooms have a high water content, which means they are prone to turning mouldy or slimy when trapped moisture is unable to escape. To prevent this, button mushrooms should be stored in the refrigerator for a maximum of three days.
To ensure the mushrooms remain fresh, they should be placed in a paper bag or bowl covered with a damp towel. This will help to absorb excess moisture and maintain freshness. It is also important to note that button mushrooms should not be washed before storing, as washing removes their protective outer layer, decreasing their shelf life. Instead, they should be gently rubbed under cool water just before use.
Another storage method is to wrap the mushrooms in a damp paper towel and refrigerate them in an open container. However, it is important to use the mushrooms within two to four days, as they can quickly turn slimy or shrivel. If you wish to store button mushrooms for longer, freezing them is an option. Blanch or sauté the mushrooms before freezing to stop enzyme activity, then pack them tightly in freezer bags or airtight containers.
It is important to inspect button mushrooms for any signs of spoilage before consuming them. Fresh mushrooms should appear plump and firm with no discolouration. If there is visible mould, dark spots, or black/grey discolouration, the mushrooms should be discarded. Trust your senses—if the mushrooms smell bad or have an off texture, it is best to throw them out.
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Frequently asked questions
Button mushrooms are the common, familiar white mushrooms used in a wide range of recipes. They are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms.
Button mushrooms are small, pale white and measure 1 to 3 inches across. They have a closed veil under the mushroom cap, unlike cremini and portobello mushrooms, which have an open veil that reveals the mushrooms' gills.
Choose button mushrooms that are firm with a fresh, smooth appearance. The surface should be dry but not dried out, and they should appear plump.
Button mushrooms are prone to turning mouldy or slimy due to their high water content. It is best to use them as soon as possible, but they can be stored in the fridge for up to three days. Avoid storing them in plastic, which traps moisture. Instead, store them loose in the crisper drawer or in their original packaging/porous paper bag.
Brush off any debris with your fingers or a damp paper towel, or rinse briefly under running water and pat dry. Peeling is optional, but some chefs recommend it to improve the mushroom's appearance and remove dirt.
