Emily Johnson
Baby bella mushrooms, also known as cremini mushrooms, are a variety of brown-capped fungi with a deep savoury flavour. They are often confused with other types of mushrooms, especially since they are picked at different stages of maturity, each suited to different uses in the kitchen. Baby bella mushrooms are the same variety as white button mushrooms and portobello mushrooms, but are picked at a younger stage of maturation.
| Characteristics | Values |
|---|---|
| Names | Baby Bella Mushrooms, Cremini Mushrooms, Brown Mushrooms, Swiss Browns, Agaricus Bisporus |
| Type | Agaricus Bisporus |
| Colour | Brown |
| Texture | Smooth |
| Flavour | Savoury, Deep, Full-Bodied Umami |
| Calories | 19 per cup |
| Nutritional Benefits | Low in fat, cholesterol-free, good source of vitamin D, B vitamins, potassium, phosphorous, calcium, magnesium, sodium, folate, selenium, niacin, copper, pantothenic acid |
| Health Benefits | May help maintain healthy immune and cardiovascular systems, improve bone health, and prevent chronic conditions such as heart disease, diabetes, and arthritis |
| Storage | Store in original packaging or in a porous paper bag for prolonged shelf life |
| Cleaning | Brush off any debris with fingers or a damp paper towel, or rinse briefly under running water and pat dry with a paper towel |
| Edible Parts | Entire mushroom, from cap to stem |
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What You'll Learn
Baby Bella Mushrooms
Overall, Baby Bella mushrooms are a delicious and nutritious option for cooks looking to add a savoury, earthy flavour to their meals. With their versatility and potential health benefits, they are a great choice for anyone looking to incorporate more mushrooms into their diet.
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Cremini Mushrooms
When cooking with cremini mushrooms, they can be used interchangeably with white button mushrooms, although cremini mushrooms offer a more intense flavour. They can also be substituted with portobello mushrooms, although portobellos are larger and have a meatier texture. Cremini mushrooms are commonly used in recipes such as risotto, sautéed cream of mushroom soup, and breakfast dishes like the Overnight Asparagus Mushroom Strata. They can be added to beef, wild game, and vegetable dishes, enhancing the flavour and providing a pleasant meaty texture.
To clean cremini mushrooms, brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and then pat them dry. Fresh mushrooms should not be frozen, but sautéed mushrooms can be frozen for up to one month. When purchasing cremini mushrooms, avoid those with dark, soft, or mushy spots. Check under the cap to ensure the gills are covered, indicating freshness.
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White Button Mushrooms
When selecting white button mushrooms at the grocery store, choose those that are firm with a fresh, smooth appearance. The surface should be dry but not dried out, and the mushrooms should look plump. They typically feature a closed veil under the mushroom cap, as opposed to an open veil that reveals the mushroom's gills. To clean the mushrooms, brush off any debris with your fingers or a damp paper towel, or rinse them briefly under running water and pat them dry.
To preserve freshness, buy whole mushrooms and store them loose in the crisper drawer on the humid setting, with a clean paper towel underneath. If you buy pre-sliced mushrooms in a container, remove the plastic wrap and store them uncovered in the crisper drawer. White button mushrooms may keep for up to a week in the refrigerator, but they should never be frozen.
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Portobello Mushrooms
Baby mushrooms are called button mushrooms, cremini, baby bellas, or brown mushrooms. They are all the same species, Agaricus bisporus, but are picked at different stages of maturity.
Portobellos can be grilled, baked, or fried. Before cooking, the stems should be removed and the caps cleaned with a paper towel to remove any dirt. The gills are edible but can turn recipes a dark colour, so they may be removed with a small spoon.
A basic portobello mushroom marinade can enhance their flavour and play up their earthy and umami qualities. A simple marinade can be made with balsamic vinegar, soy sauce, garlic powder, black pepper, cayenne, rosemary, and thyme. The mushrooms should be coated on both sides and left for 10-30 minutes before grilling.
Portobellos can also be dredged in flour, egg, and breading before being fried until golden brown to make mushroom fries or schnitzel. They can be served with gravy, salad, roasted potatoes, or coleslaw. When used in place of meat in a sandwich, they pair well with cheese, tomato, arugula, and avocado.
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Agaricus Bisporus
The Agaricus bisporus mushroom has a complicated taxonomic history. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi. French agriculturist Olivier de Serres noted that transplanting mushroom mycelia would lead to the propagation of more mushrooms. However, originally, cultivation was unreliable as mushroom growers would have to wait for good flushes of mushrooms in fields. The earliest scientific description of the commercial cultivation of A. bisporus was made by French botanist Joseph Pitton de Tournefort in 1707.
The white mushroom variety was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania, growing among a bed of brown mushrooms. The white mushroom variety is the most commonly available and widely consumed variety of mushroom in the world, despite generally tasting mild and uninteresting. The brown variety is known as cremini or baby bella mushrooms. They were previously simply called brown mushrooms until 15-20 years ago.
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Frequently asked questions
Baby mushrooms are called baby bella mushrooms, or cremini mushrooms. They are also referred to as brown mushrooms.
Cremini mushrooms are baby bella mushrooms that have been picked when they are more mature. They have a stronger flavour and firmer texture than white button mushrooms.
White button mushrooms are the same variety as baby bella mushrooms but picked at an earlier stage of maturation. They are the most commonly available and widely consumed variety of mushrooms in the world.
Portobello mushrooms are the most mature of the Agaricus bisporus species, and therefore the largest and most flavourful. They are the older version of cremini mushrooms.
