Emily Johnson
White mushrooms, also known as button mushrooms, are the most commonly used mushrooms worldwide. They have a short white stem, a round white cap, and a white interior. They are cultivated and consumed all over the world, but especially in the United States, where they constitute about 90% of the mushrooms consumed. White mushrooms are low in calories and sugar, and high in protein and vitamins D and B12. They have a mild, earthy flavor, sometimes described as nutty. When raw, their flavor is subtle, almost bland, but it deepens and intensifies when they are cooked, making them ideal for grilling and sauteing.
| Characteristics | Values |
|---|---|
| Taste | Mild, earthy, nutty, umami |
| Flavor when cooked | Deepens and intensifies |
| Flavor when raw | Subtle, almost bland |
| Texture | Semi-firm, crisp, crunchy |
| Culinary versatility | Salads, grilling, sautéing, pizza, pasta sauces, sandwiches, soups, stir-fries, risottos, ramen noodle dishes |
| Vitamin content | B12, C, D |
| Protein content | High |
| Nutritional value | Low in calories and sugar |
| Medicinal properties | Anticancer effects, antioxidant, detoxification, immune system booster, cholesterol reduction |
| Common names | White button mushrooms, white mushrooms, common mushrooms, champignon (French), table mushrooms |
| Related mushrooms | Cremini, portobello, baby bella |
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What You'll Learn
White mushrooms are the most cultivated type of mushroom in the world
White mushrooms, also known as button mushrooms, are the most cultivated type of mushroom in the world. They are native to the grasslands of Europe and North America and constitute about 90% of the mushrooms consumed in the United States. They are also widely consumed in many other countries. White mushrooms are cultivated in their immature form, and when they mature, they are known as portobello mushrooms, which are bigger and darker.
White mushrooms have a mild, earthy flavor, sometimes described as slightly nutty. When raw, their flavor is subtle, almost bland, but it intensifies when cooked, making them ideal for grilling and sauteing. They are very versatile and can be used in a variety of dishes, including salads, pizzas, and pasta sauces. They are also a good choice for babies, as their mild flavor and firm texture improve hand-eye coordination and pincer grasp while providing beneficial nutrients.
White mushrooms are low in calories and sugar but high in protein and vitamins D and B12. They also contain multiple antioxidant compounds, including polyphenols, polysaccharides, ergothioneine, glutathione, selenium, and vitamin C, which are believed to have cancer-fighting properties. Additionally, the beta glucan fiber in white mushrooms can help lower blood cholesterol levels and reduce the risk of heart disease.
White mushrooms can be found fresh, frozen, canned, dried, or even in powdered form. They are incredibly popular and widely cultivated due to their nutritional value, medicinal properties, and versatility in cooking.
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They are mild in flavour, with an earthy, nutty taste
White button mushrooms are the most commonly consumed mushrooms in the United States, accounting for about 90% of the market share. They are mild in flavour, with an earthy, nutty taste that intensifies when cooked. Their semi-firm texture elicits a pleasantly crisp bite when sliced raw into salads and other fresh applications. When cooked, they become tender, juicy, and satisfyingly meaty.
White button mushrooms are also known as white mushrooms, cremini, or brown mushrooms, and portobello or portabella mushrooms. The difference between these varieties is simply their age, with the white mushroom being the youngest and the portobello being the most mature. Cremini mushrooms are picked later in their development than white button mushrooms, resulting in a slightly bolder, earthier taste. Portobello mushrooms, being the most mature, have a deeper, more intense flavour and a drier, meatier texture.
White button mushrooms are prized for their culinary versatility and nutritional value. They are a good source of protein, vitamin D, and vitamin B12, making them a popular choice for those following plant-based diets. They also contain multiple antioxidant compounds, including polyphenols, polysaccharides, ergothioneine, glutathione, selenium, and vitamin C, which are believed to offer potential cancer-fighting and immune-boosting properties.
When selecting white button mushrooms, look for firm, fresh specimens with a smooth, dry surface. Avoid mushrooms that appear shrivelled or dried out. Store them in their original packaging or a porous paper bag to prolong their shelf life, and always ensure they are thoroughly dry before cooking. To clean the mushrooms, gently brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and pat them dry.
White button mushrooms can be used in a variety of dishes, including salads, pizzas, pasta sauces, grilled dishes, sautés, and stir-fries. They are a versatile ingredient that can enhance the flavour and nutritional profile of many meals.
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White mushrooms are very low in calories, but high in protein
White button mushrooms, also known as Agaricus bisporus, constitute about 90% of the mushrooms consumed in the United States. They are the most cultivated type of mushroom in the world. They are low in calories, with one cup of raw mushrooms containing just 15 calories, and have a high protein content.
White mushrooms are a good source of copper, B vitamins, potassium, and iron. They also contain niacin (vitamin B3) and pantothenic acid (vitamin B5). B vitamins assist in the release of energy from carbohydrates, protein, and fat. They are also a good source of fiber, particularly the soluble fiber beta-glucan, which has been found to lower blood cholesterol levels.
White mushrooms are also rich in glutathione and ergothioneine. Glutathione acts as an antioxidant and a detoxification agent, helping to eliminate potentially harmful substances from the body. Ergothioneine protects DNA from oxidative damage and may help reduce triglyceride levels after a meal.
Research suggests that white mushrooms offer vitamin B12, which is typically obtained from animal sources. This makes them an excellent option for those following a plant-based diet. They also provide a higher protein content than most vegetables, making them a good meat substitute for vegetarians and vegans.
White mushrooms have a mild flavor and a distinctive crunch, making them a versatile ingredient in various dishes. They can be cooked in stir-fries, scrambled eggs, omelets, or roasted with herbs. They can also be sautéed with vegetables, boiled to make a broth, or powdered and added to baked goods.
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They are a good source of vitamin D and B12
White mushrooms are the most cultivated type of mushroom in the world and are a good source of vitamin D and B12. They are also known as table, common, button, or champignon mushrooms. They are usually white in colour when young and immature, turning slightly brown as they mature, and becoming portobello mushrooms when fully grown.
Vitamin D is essential for health, but it can be hard to get enough of it from your diet. White mushrooms are a good source of vitamin D2, which is also found in fungi and yeast. Vitamin D3, found in animals, is the most common form of vitamin D in animal foods. When exposed to UV light, mushrooms can produce vitamin D2, which helps raise blood levels of vitamin D. However, vitamin D2 may not be as effective as vitamin D3. Mushrooms that are grown in the dark, such as commercially grown mushrooms, contain very little vitamin D2. However, some mushrooms are treated with UV light to boost their vitamin D content. For example, fresh button mushrooms exposed to midday sunlight for 15-120 minutes can generate vitamin D2 in excess of 10 μg/100 g FW, which is higher than the daily requirement of vitamin D recommended in many countries.
White mushrooms also contain vitamin B12, which is usually obtained from animal sources. This makes them a good source of vitamin B12 for those following a plant-based diet. B vitamins help the body get energy from food and form red blood cells, and they are also important for a healthy brain.
In addition to vitamins D and B12, white mushrooms offer multiple health-promoting effects, such as improved heart health and potential cancer-fighting properties. They are also a source of protein, vitamins, minerals, and antioxidants.
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White mushrooms are versatile and can be eaten raw or cooked
White mushrooms, also known as white button mushrooms, are the most commonly consumed mushrooms in the United States, representing about 90% of mushrooms eaten in the country. They are mild in flavour, with an earthy, nutty, and umami taste profile. When raw, white mushrooms have a subtle, almost bland flavour, but their taste intensifies when cooked, making them versatile ingredients that can be used in a variety of dishes.
White mushrooms can be eaten raw and are commonly added to salads, sandwiches, and other fresh preparations. Their semi-firm texture provides a crisp bite when sliced thinly. They can also be sautéed, grilled, or roasted to enhance their flavour and create a tender, juicy, and meaty texture.
White button mushrooms are a popular choice for pizzas, pasta sauces, and stir-fries. They are also used in soups, salads, and as a topping for burgers or steaks. When cooked, their nutty flavour deepens and intensifies, making them a tasty addition to various recipes.
White mushrooms are a good source of protein, vitamins B12 and D, and minerals like copper, phosphorus, and potassium. They also contain multiple antioxidant compounds, including polyphenols, polysaccharides, ergothioneine, glutathione, selenium, and vitamin C, which are believed to have potential cancer-fighting properties. Additionally, the beta glucan present in white mushrooms may help lower cholesterol levels and reduce the risk of heart disease.
White mushrooms are versatile and can be substituted for portobello or cremini mushrooms, which are the same species but harvested at different stages of maturity. Portobellos, also known as mature cremini mushrooms, have a richer, more intense flavour and a drier, meatier texture, making them popular meat substitutes. Cremini mushrooms have a milder taste and a similar texture to button mushrooms, browning nicely when sautéed in butter.
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