Michael Davis
White button mushrooms, or Agaricus bisporus, are the smallest of the white mushrooms. They are native to grasslands in Eurasia and North America and are cultivated in over 70 countries. They have a delicate texture, a mild umami flavour, and a range of health benefits. They are also versatile and can be used in a variety of dishes.
| Characteristics | Values |
|---|---|
| Botanical name | Agaricus bisporus |
| Common name | Cultivated mushroom |
| Origin | Native to grasslands in Eurasia and North America |
| Cultivation | Cultivated in more than 70 countries |
| Consumption | One of the most commonly and widely consumed mushrooms in the world |
| Colour | White, brown, chestnut, portobello, portabellini, button, champignon de Paris |
| Size | Cap: 2.5-14 cm (1-5.5 inches) |
| Stem: 2-7 cm (0.7-2.7 inches) long | |
| Water content | 90-92% |
| Nutrition | 3 grams of protein, 3.2 of carbohydrates, 0.3 of fat, B vitamins, selenium, potassium, phosphorus, polyphenols, vitamin B12, vitamin D |
| Flavour | Umami, earthy, meaty, brothy |
| Storage | Store loose in the crisper drawer on the humid setting with a clean paper towel underneath |
| Do not store in plastic bags or plastic containers | |
| Store in a brown paper bag on the bottom shelf of the fridge |
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What You'll Learn
- Button mushrooms are native to grasslands in Eurasia and North America
- They are cultivated in more than 70 countries
- Button mushrooms are high in protein and water content
- They are prone to turning mouldy or slimy due to high water content
- Button mushrooms are widely available at supermarkets, grocery stores and farmers' markets
Button mushrooms are native to grasslands in Eurasia and North America
The button mushroom, scientifically known as Agaricus bisporus, is native to grasslands in Eurasia and North America. It is one of the most commonly and widely consumed mushrooms in the world, cultivated in over 70 countries. The button mushroom is also known as the cultivated mushroom, the common mushroom, or the champignon mushroom. It is characterized by its small size, white and smooth appearance, and delicate flesh.
The scientific description of the commercial cultivation of the Agaricus bisporus mushroom was first made by French botanist Joseph Pitton de Tournefort in 1707. However, the unreliable nature of mushroom cultivation at the time led to the development of sterilized or pure culture spawn by the Pasteur Institute in Paris in 1893. The white button mushroom variety was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania, by mycologist Louis Ferdinand Lambert.
The button mushroom has two color states while immature—white and brown—and multiple names for its mature state, including chestnut, portobello, portabellini, and champignon de Paris. The original wild species of the mushroom has a pale grey-brown cap with broad, flat scales on a paler background, fading towards the margins. As the mushroom matures, it flattens out, typically measuring 5–10 centimetres (2–4 inches) in diameter.
The button mushroom is prized for its culinary and medicinal properties, contributing to its popularity in world markets. It is valued at over $1 billion annually and is widely available in grocery stores. The cultivation of the button mushroom has increased over the past several decades, with China currently being the largest producer and exporter of Agaricus bisporus.
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They are cultivated in more than 70 countries
Button mushrooms, or Agaricus bisporus, are cultivated in over 70 countries worldwide. They are native to grasslands in Eurasia and North America. The earliest scientific description of the commercial cultivation of A. bisporus was made by French botanist Joseph Pitton de Tournefort in 1707. However, the cultivation process was unreliable at the time. Growers would have to wait for mushrooms to appear in fields before digging up the mycelium and replanting them in composted manure. This method often resulted in crops becoming infected or failing to grow.
In 1893, the Pasteur Institute in Paris discovered and produced sterilised, or pure culture, spawn for cultivation on composted horse manure. The white button mushroom was first discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania. Louis Ferdinand Lambert, the farm's owner and a trained mycologist, brought the white mushroom back to his laboratory. It was soon cultivated and distributed, as it was seen as a more attractive food item.
Button mushrooms are cultivated in many countries due to their ease of growth and nutritional benefits. They are one of the easiest mushrooms to cultivate and can break down raw wood chips or logs to feed themselves. They are also a good source of dietary minerals such as phosphorus and potassium, as well as vitamins B, riboflavin, niacin, pantothenic acid, selenium, and copper. They are high in protein and contain antioxidant properties.
A. bisporus mushrooms are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat. They have a subtle umami taste with a gentle earthy flavour and a mild odour. They are commonly sold under names such as portobello, portabella, or portobella, depending on their maturity.
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Button mushrooms are high in protein and water content
Button mushrooms, or Agaricus bisporus, are the youngest and smallest of the white mushrooms. They are cultivated in over 70 countries and are one of the most commonly consumed mushrooms worldwide. They are also available in brown varieties, known as cremini or portobello mushrooms.
Button mushrooms are a good source of protein, providing around 3 grams per serving. They are also high in water content, with a composition of about 90-92% water. This high water content means they are prone to turning mouldy or slimy, so they should be stored in the fridge and used within a few days.
In addition to their protein and water content, button mushrooms contain several essential micronutrients, including B vitamins, selenium, copper, and potassium. They are also a source of antioxidant vitamins and minerals, which can help to boost the immune system.
The mild flavour of button mushrooms intensifies when cooked, making them a versatile ingredient in a variety of dishes. They are perfect for sautéing, stir-fries, omelettes, salads, and soups. Their delicate texture and small size make them easy to slice and prepare.
Overall, button mushrooms are a nutritious and versatile food that can be enjoyed in a variety of dishes. Their high protein and water content, along with their nutritional benefits, make them a healthy addition to any meal.
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They are prone to turning mouldy or slimy due to high water content
Button mushrooms, or Agaricus bisporus, are the youngest and smallest of the white mushrooms. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms globally. They have a delicate texture and a mild, earthy flavour that intensifies when cooked. They are highly versatile and can be used in a variety of dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and as a side dish.
Button mushrooms are high in water content, typically around 90-92%. Due to this high water content, they are susceptible to becoming mouldy or slimy. To prevent this, it is advisable to use them promptly after purchase. However, storing them in the refrigerator for two to three days is acceptable, provided they are not enclosed in plastic, which can trap moisture and accelerate spoilage. Instead, it is recommended to store loose whole mushrooms in the refrigerator's crisper drawer on a humid setting, with a clean paper towel underneath.
The high water content in button mushrooms also affects their flavour. The umami flavour, derived from natural glutamates, is less pronounced compared to more mature mushrooms like cremini and portobello. As button mushrooms mature, their water content decreases, and the umami flavour becomes more concentrated and intense.
The white button mushroom has been a staple in human diets for centuries, even dating back to prehistoric times. Ancient civilisations such as the Egyptians, Romans, and Greeks held edible fungi in high regard. In modern times, white button mushrooms are widely available in supermarkets, grocery stores, and farmers' markets. They are typically sold loose or in plastic-wrapped containers, but it is preferable to purchase them loose to ensure freshness and avoid the negative effects of trapped moisture.
In summary, button mushrooms are prone to turning mouldy or slimy due to their high water content, which can be as high as 90-92%. To mitigate this, it is essential to use them promptly or store them properly in the refrigerator for a short period, avoiding plastic packaging that can trap moisture. Additionally, the high water content influences the mushrooms' flavour, resulting in a milder umami taste compared to more mature varieties.
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Button mushrooms are widely available at supermarkets, grocery stores and farmers' markets
Button mushrooms, or Agaricus bisporus, are widely available at supermarkets, grocery stores, and farmers' markets. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms in the world.
When purchasing button mushrooms, it is best to buy loose mushrooms from the produce department of a grocery store. Look for mushrooms that are smooth, plump, and firm, with a closed veil underneath the cap, indicating freshness. Avoid mushrooms that appear dried or shrivelled, and opt for those stored in a brown paper bag, as plastic can trap moisture and cause them to turn slimy.
Button mushrooms have a delicate texture and a mild, earthy flavour that intensifies when cooked. They are perfect for pasta dishes, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and as a side dish. Their flesh is delicate, and they should be handled gently to avoid bruising.
Button mushrooms are also nutritious, containing B vitamins, selenium, potassium, and other important vitamins and minerals. They are a good source of dietary minerals such as phosphorus and potassium and have a high protein content. Additionally, when exposed to sunlight or UV light, they can generate vitamin D, which is essential for healthy bones and teeth.
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Frequently asked questions
Button mushrooms, or Agaricus bisporus, are the youngest and smallest of the white mushrooms. They have a delicate texture and a mild umami flavour that intensifies when cooked. They are perfect for all sorts of dishes.
Button mushrooms are small, with a tightly closed cap around the stem. They are usually very pale white, with some cream or beige notes.
Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are sold loose in the produce department or in plastic-wrapped containers.
Yes, button mushrooms are nutritious and contain B vitamins, selenium, potassium, and other important vitamins and minerals. They are also a good source of protein and have antioxidant properties.
