Emma Wilson
The button mushroom, often referred to as the white button mushroom, is the immature form of the edible fungus Agaricus bisporus. It is the most popular mushroom variety, making up 90% of mushrooms consumed in the United States and dominating world production and consumption. Button mushrooms are highly versatile and can be eaten raw or cooked in a variety of ways, including sautéing, stir-frying, grilling, braising, and roasting. They have a mild flavour, a high water content, and are a good source of protein, vitamins, and minerals. As they mature, button mushrooms develop into cremini mushrooms and eventually, portobello mushrooms.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus bisporus |
| Common Names | White button mushroom, button mushroom, white mushroom, cultivated mushroom |
| Colour | Pale white, brown |
| Size | 1-3 inches across, 10-15 cm (4-6 inches) cap |
| Texture | Meaty, delicate flesh |
| Flavour | Mild, earthy, brothy |
| Nutritional Value | High in protein, B vitamins, selenium, potassium, and other vitamins and minerals |
| Water Content | 92% |
| Origin | Native to grasslands in Eurasia and North America |
| Cultivation | Cultivated in more than 70 countries |
| Uses | Cooking (sautéing, stir-frying, grilling, braising, roasting), eaten raw |
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What You'll Learn
Button mushrooms are the immature form of Agaricus bisporus
Button mushrooms, also known as white mushrooms, are the immature form of Agaricus bisporus. They are the most popular mushroom variety, making up 90% of the mushrooms consumed in the United States. They are also widely consumed in other parts of the world, including Europe, North America, and Asia. Large-scale production of button mushrooms is centred in these regions, particularly in China, which is the largest producer.
Button mushrooms are known for their mild flavour and meaty texture, making them a versatile ingredient in various dishes. They are commonly used in recipes such as tarts, omelettes, pasta, risotto, and pizza. Their high water content, which can reach up to 92%, contributes to their mild flavour and extended cooking time compared to more mature mushrooms.
As the immature form of Agaricus bisporus, button mushrooms have a pale white colour and measure 1 to 3 inches across. They are the least mature stage of this mushroom species, which also includes cremini mushrooms and portobello mushrooms. Cremini mushrooms represent the next phase of development, with a slightly brown colour, while portobello mushrooms are the largest, darkest brown, and most mature stage.
Agaricus bisporus, or the common cultivated mushroom, has a complicated taxonomic history. It was first described by English botanist Mordecai Cubitt Cooke in 1871 and has been cultivated for centuries, particularly in Europe since the 17th century. Today, it is cultivated in more than 70 countries and is one of the most commonly consumed mushrooms globally.
Button mushrooms offer nutritional benefits, including B vitamins, selenium, potassium, and other essential vitamins and minerals. They are also a good source of protein, containing around 20-30% by dry weight. Additionally, they contain an amino acid called glutamate, which contributes to their umami flavour.
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They are cultivated in over 70 countries
Button mushrooms, also known as white mushrooms, are the immature form of the edible fungus Agaricus bisporus. They are native to grasslands in Eurasia and North America and are cultivated in over 70 countries. In 2022, the world production of mushrooms, including truffles, was 48 million tonnes, with China accounting for 94% of this figure. Japan and the United States were secondary producers.
The cultivation of button mushrooms began in the 16th century, but large-scale commercial cultivation was initiated in Europe during the 17th century. Today, button mushroom production is centred in Western Europe, North America (the USA and Canada), and Southeast Asia (China, Korea, Indonesia, Taiwan, and India). India, in particular, has been producing mushrooms for over four decades, with large export-oriented farms established in the southern, western, and northern regions. These farms have production capacities ranging from 2000 to 3000 tonnes per annum.
Button mushrooms are the most popular mushroom variety, constituting 90% of mushroom consumption in the United States and 85% of India's national annual mushroom production. They are also widely consumed in other parts of the world, contributing significantly to the 48 million tonnes of global mushroom production. Their popularity stems from their versatility in various recipes, mild flavour, and ease of cooking. They can be eaten raw or cooked using methods such as sautéing, stir-frying, grilling, braising, and roasting.
Button mushrooms are a good source of nutrients, including B vitamins, selenium, potassium, and protein. They also contain glutamate, a type of amino acid that contributes to the umami flavour associated with mushrooms. Additionally, exposing button mushrooms to UV light during growth can significantly increase their vitamin D content, making them an even more attractive option for consumers seeking this essential vitamin.
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They are the most popular mushroom variety
Button mushrooms, also known as white mushrooms, are the most popular mushroom variety, accounting for 90% of the mushrooms consumed in the United States. They are also widely consumed in other parts of the world, with large-scale production centred in Western Europe, North America, and Southeast Asia. In India, for example, button mushrooms are produced in large quantities, with the majority being exported to the United States.
There are several reasons why button mushrooms are so popular. Firstly, they are relatively inexpensive and easy to find, making them accessible to a wide range of consumers. They also have a mild flavour that is versatile in cooking and easily absorbs the flavours they are cooked with. This makes them suitable for a variety of dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, and burgers. They can be eaten raw or cooked using various methods such as sautéing, stir-frying, grilling, braising, and roasting.
Button mushrooms are also easy to cook and hold their flavour well, making them a forgiving ingredient in recipes. They have a delicate flesh that slices easily and requires gentle handling to prevent bruising. Their high water content, which is around 92%, contributes to their mild flavour and cooking properties. While this can result in a slightly squishy consistency if they are undercooked, longer cooking times can reduce the water content and create a denser, meatier texture.
In addition to their culinary uses, button mushrooms offer nutritional and health benefits. They contain B vitamins, selenium, potassium, and other essential vitamins and minerals. They are also a good source of protein, providing around 20-30% by dry weight. Additionally, button mushrooms have medicinal properties and are believed to have an antagonistic effect on certain forms of tumours due to the presence of a compound called retene.
Overall, the popularity of button mushrooms can be attributed to their versatility, accessibility, mild flavour, and nutritional benefits. They are a staple ingredient in kitchens around the world and continue to be a popular choice for both home cooks and chefs alike.
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They are highly perishable
Button mushrooms, or Agaricus bisporus, are the most popular mushroom variety in the world, accounting for 35-45% of total mushroom production. They are also the most consumed mushroom in the United States, making up 90% of the country's mushroom consumption. They are cultivated in over 70 countries and are native to grasslands in Eurasia and North America.
Button mushrooms are highly perishable. Their high water content, around 92%, makes them susceptible to spoilage if not stored properly. They should be kept dry and refrigerated, where they will typically last around a week. While they can be soaked to remove dirt, prolonged exposure to water can make them mushy.
The mild flavor of button mushrooms also makes them highly perishable in the culinary sense. Their flavor is easily overpowered by other ingredients, which is why they are often used as a base or garnish in dishes. Their high water content also dilutes their flavor, making them more suitable for slow-cooking methods that reduce the water content and intensify their taste.
Additionally, button mushrooms are delicate and require gentle handling during preparation. They bruise easily, and their white flesh turns pink and then brown when damaged. This discoloration can be undesirable for certain dishes, especially those where the mushrooms are meant to be served raw or only lightly cooked.
Despite their perishable nature, button mushrooms are versatile and widely used in cooking due to their accessibility, affordability, and ability to absorb the flavors of other ingredients. They are commonly used in pasta dishes, stir-fries, omelets, salads, soups, sauces, pizzas, burgers, and as a side dish.
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They are good for you
Button mushrooms, also known as white mushrooms, are the most popular mushroom variety, making up 90% of the mushrooms consumed in the United States. They are also widely consumed around the world, with large-scale production centred in Western Europe, North America, and Southeast Asia. With their mild flavour and meaty texture, they are a versatile ingredient in a wide range of recipes and cooking techniques.
But aside from their culinary uses, button mushrooms are also good for your health. They contain essential vitamins and minerals, including B vitamins, selenium, and potassium. They are also a good source of protein, providing around 20–30% by dry weight.
Button mushrooms have been found to have medicinal properties as well. They contain a high amount of retene, which is believed to have an antagonistic effect on certain types of tumours. Additionally, while button mushrooms may not naturally contain high levels of vitamin D, exposing them to pulses of UV light during growth can significantly increase their vitamin D content. This is particularly beneficial for individuals who are deficient in this essential vitamin.
Button mushrooms are also relatively inexpensive and easy to find in most grocery stores worldwide. They are simple to cook and hold their flavour well, making them a versatile and cost-effective addition to any meal.
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Frequently asked questions
Button mushrooms are the common, familiar white mushrooms that are used in a wide range of recipes. They are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms.
Button mushrooms are the first stage of the Agaricus bisporus fungus. As they mature, they become cremini mushrooms, which are small and slightly brown. The final stage is portobello mushrooms, which are the largest, darkest brown, and most mature stage of the fungus.
Button mushrooms have a mild, earthy, meaty, and brothy flavour, a combination of flavours known as umami. This flavour comes from a type of amino acid called glutamate, which is naturally present in mushrooms and other foods such as parmesan cheese and anchovies.
Yes, button mushrooms are good for you! They contain B vitamins, selenium, potassium, and other important vitamins and minerals. They are also high in protein, with around 20-30% by dry weight. Additionally, button mushrooms have medicinal properties and are believed to have an antagonistic effect on some forms of tumours.
Button mushrooms can be eaten raw or cooked using various methods such as sautéing, stir-frying, grilling, braising, and roasting. They are easy to cook and hold their flavour well. However, due to their high water content, they may take longer to cook than more mature mushrooms.
