Emma Wilson
White button mushrooms, also known as Agaricus bisporus, are the most popular mushroom variety, making up about 90% of mushrooms consumed in the United States. They are the immature form of edible fungi, which also includes cremini and portobello mushrooms. Button mushrooms are mild in flavour and have a meaty texture, making them versatile ingredients in a wide range of recipes and cooking techniques. They are typically sold in grocery stores with a closed veil under the cap, and their flesh is delicate, requiring gentle handling.
| Characteristics | Values |
|---|---|
| Common name | Button mushroom, White button mushroom |
| Scientific name | Agaricus bisporus |
| Colour | White, Brown |
| Size | 1-3 inches across |
| Texture | Meaty |
| Taste | Mild, Earthy, Brothy |
| Water content | 92% |
| Nutritional value | High in vitamin D |
| Global production | 48 million tonnes |
| Country of origin | China |
| Edibility | Edible |
| Toxic look-alikes | Agaricus xanthodermus, Entoloma sinuatum |
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What You'll Learn
Button mushrooms are the immature form of Agaricus bisporus
Button mushrooms, also known as white mushrooms or white button mushrooms, are the immature form of Agaricus bisporus. They are the most popular mushroom variety, constituting 90% of the mushrooms consumed in the United States. They are also the least expensive and have a mild flavour, although they readily absorb the flavours of other ingredients when cooked. They can be eaten raw or cooked using methods such as stir-frying, grilling, braising, and roasting.
Button mushrooms are small, with a pale white colour, and measure 1 to 3 inches across. They have a closed veil under the mushroom cap, which hides their gills. Their high water content, at around 92%, means they can take longer to cook than more mature mushrooms. When cooked, they develop a tender, juicy, and meaty texture. They are versatile and can be used in a wide range of recipes, including pasta, risotto, pizza, tarts, omelettes, and salads.
Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in over 70 countries and is one of the most widely consumed mushrooms globally. It has two colour states when immature—white and brown—and multiple names for its mature state, including portobello, portabella, and chestnut.
The taxonomic history of the common mushroom is complex. Initially, it was considered a variety of Agaricus campestris. However, in 1926, it was renamed Psalliota hortensis var. bispora. In 1938, it gained species status and was renamed Psalliota bispora. Finally, in 1946, it received its current scientific name, Agaricus bisporus, after the genus Psalliota was changed to Agaricus.
Agaricus bisporus has some poisonous lookalikes, including Entoloma sinuatum, which has yellowish gills that turn pink and lacks a ring. Agaricus bisporus can be distinguished by its pinkish or brown gills and the absence of a cup at the base, known as a volva.
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They have a mild flavour, are white, and are versatile
Button mushrooms, also known as white mushrooms or white button mushrooms, are the most popular mushroom variety in the United States, accounting for about 90% of mushrooms consumed in the country. They are also the least expensive mushrooms available. Their mild flavour, white colour, and versatility make them a popular choice for various dishes and cooking techniques.
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 colour. Their mild flavour and meaty texture make them versatile, and they can be used in a wide range of recipes, including tarts, omelettes, pasta, risotto, and pizza. They can be eaten raw or cooked using various methods such as sautéing, stir-frying, grilling, braising, and roasting.
The mild flavour of button mushrooms is due to their high water content, which is around 92%. When cooked, their texture becomes tender, juicy, and meaty. They are also a good source of umami flavour, which comes from the amino acid glutamate naturally present in mushrooms and other foods like parmesan cheese and anchovies.
Button mushrooms are easy to slice and prepare. They should be handled gently as their flesh is delicate and they bruise easily. When selecting button mushrooms, look for those that are firm, fresh, and have a smooth, dry surface. They can be stored in their original packaging or in a porous paper bag in the refrigerator for up to a week.
Button mushrooms have a complicated taxonomic history and can be easily confused with other mushroom varieties. They were first described as a variety of Agaricus campestris by English botanist Mordecai Cubitt Cooke in 1871. The current scientific name, Agaricus bisporus, was given by Emil Imbach in 1946. White button mushrooms were discovered in 1925 at the Keystone Mushroom Farm in Pennsylvania and have since become a popular variety due to their attractive colour and versatility.
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Button mushrooms are the most popular variety in the US
Button mushrooms, also known as white mushrooms or white button mushrooms, are the most popular variety in the US, accounting for about 90% of mushrooms consumed in the country. They are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. Button mushrooms have a pale white colour and measure 1 to 3 inches across. They are versatile and commonly used in a wide range of recipes and cooking techniques, including tarts, omelettes, pasta, risotto, and pizza. They can be eaten raw or cooked using various methods such as sautéing, stir-frying, grilling, braising, and roasting.
Button mushrooms have a mild flavour and a meaty texture, making them a popular choice for adding to dishes. They are also the least expensive type of mushroom. Their high water content, at around 92%, means that cooking them takes a little longer than cooking more mature mushrooms like cremini or portobellos. When selecting button mushrooms at the grocery store, choose those that are firm, fresh, and dry but not dried out. They should have a smooth, plump appearance and a closed veil under the cap, rather than an open veil that reveals the gills.
To clean button mushrooms, you can brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and then pat them dry. While some chefs recommend peeling mushrooms before cooking, it is not necessary with button mushrooms as their skin is not tough. Instead, rinsing them is an easier and effective method of removing any dirt. Fresh button mushrooms should be stored in their original packaging or a porous paper bag in the refrigerator, where they can last for up to a week. However, they should not be frozen.
Button mushrooms have a long history of cultivation, dating back to at least 1707 when French botanist Joseph Pitton de Tournefort first described their commercial cultivation. In 1893, the Pasteur Institute in Paris discovered and produced sterilised, pure culture spawn for cultivation on composted horse manure. The white button mushroom variety was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania, and has since become a staple in grocery stores worldwide.
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They are also known as white mushrooms
Button mushrooms, also called white mushrooms or white button mushrooms, are the most popular mushroom variety, constituting 90% of mushrooms consumed in the United States. They are also the least expensive mushrooms available. They are called white mushrooms because of their pale white colour. They are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. Button mushrooms are the least mature, measuring 1 to 3 inches across.
White button mushrooms have a mild flavour and a meaty texture, making them extremely versatile. They can be eaten raw, sautéed, stir-fried, grilled, braised, or roasted. They are commonly used in a wide range of recipes, including tarts, omelettes, pasta, risotto, and pizza. Their high water content, about 92%, means that cooking them takes a little longer than cooking more mature mushrooms like cremini or portobello.
When selecting white button mushrooms, look for those that are firm, fresh, and smooth. The surface should be dry but not dried out, and they should appear plump. They typically feature a closed veil under the mushroom cap, as opposed to an open veil that reveals the gills. Fresh mushrooms should not be frozen, but cooked mushrooms can be frozen for up to a month.
White button mushrooms were first discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania. They were found growing among a bed of brown mushrooms and were considered more attractive for consumption. Similar to the commercial development of the navel orange and Red Delicious apple, cultures were grown from these mutant individuals, and most cream-coloured store mushrooms today are products of this chance mutation.
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Button mushrooms are easy to prepare and cook
Button mushrooms, also known as white mushrooms or white button mushrooms, are the most popular mushroom variety, constituting about 90% of mushrooms consumed in the United States. They are also the least expensive and have a mild flavour, making them extremely versatile. They can be eaten raw or cooked using a variety of methods such as sautéing, stir-frying, grilling, braising, and roasting.
To prepare button mushrooms for cooking, start by cleaning them. Use a damp paper towel or rinse them briefly under running water to remove any dirt or debris. Unlike other mushrooms, button mushrooms already have a high water content (around 92%), so a quick rinse will not significantly affect their texture. After rinsing, pat the mushrooms dry with a paper towel. Peeling the mushrooms is optional, but it is recommended for older mushrooms with tougher skin. Button mushrooms are easy to slice and don't require much pressure when cutting.
Cooking button mushrooms intensifies their flavour and gives them a tender, juicy, and meaty texture. They go well with various dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and grilled meats. When cooking, it is important to note that button mushrooms have a high water content, so they may take a little longer to cook than more mature mushrooms. Undercooked button mushrooms can be squishy, but cooking them longer will reduce their water content and give them a denser texture.
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Frequently asked questions
Button mushrooms, also called white mushrooms or white button mushrooms, are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. They are the most popular mushroom variety, making up about 90% of mushrooms consumed in the United States. They are mild in flavour and have a high water content.
When selecting button mushrooms, choose those that are firm, fresh, and dry, with a smooth and plump appearance. To store them, keep them in their original packaging or a porous paper bag. They can be kept in the refrigerator for up to a week but should not be frozen.
Button mushrooms can be eaten raw or cooked. They are versatile and can be used in a wide range of recipes, including tarts, omelettes, pasta, risotto, and pizza. They can be cooked by sautéing, stir-frying, grilling, braising, or roasting.
