Emily Johnson
Brown button mushrooms, also known as cremini, are the same mushroom as white button mushrooms, just older. They turn brown with age and develop a deeper flavor. Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are native to grasslands in Eurasia and North America and are cultivated in more than 70 countries. They are easy to slice and can be used in a wide range of recipes, including pasta, stir-fries, omelets, salads, soups, sauces, and as a topping for pizzas and burgers.
| Characteristics | Values |
|---|---|
| Common name | Brown button mushrooms, cremini, baby bella |
| Scientific name | Agaricus bisporus |
| Colour | Brown |
| Size | Cap diameter: 5-10 cm (2-4 inches) when immature, 10-15 cm (4-6 inches) when mature |
| Shape | Hemispherical when immature, flattens out with maturity |
| Texture | Smooth, plump, firm |
| Flesh | Delicate, mild flavour, meaty texture |
| Gills | Narrow, crowded, initially pink, then red-brown, finally dark brown with a whitish edge |
| Water content | 92% |
| Nutritional content | Carbohydrates: 3%, Protein: 3%, Fat: negligible |
| Vitamin content | Vitamin D, Riboflavin, Selenium, Niacin, Pantothenic acid, Phosphorus, Potassium |
| Taste | Earthy, meaty, brothy (umami) |
| Uses | Pasta, stir-fry, omelette, salad, soup, sauce, pizza topping, burger topping, side dish |
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What You'll Learn
- Button mushrooms are the same as cremini, white, or common mushrooms
- They are widely available at supermarkets, grocery stores, and farmers' markets
- They are cultivated in more than 70 countries and are widely consumed
- They have a mild flavour and meaty texture, and are versatile in cooking
- They are easy to slice, but should be handled gently as they bruise easily
Button mushrooms are the same as cremini, white, or common mushrooms
Button mushrooms, cremini mushrooms, and portobello mushrooms are all the same species of mushroom, called Agaricus bisporus. This is one of the most commonly and widely consumed mushroom species in the world, cultivated in more than 70 countries.
Button mushrooms are the youngest stage of maturity of this species. They are tender, mild, and white. They are widely available at supermarkets, grocery stores, and farmers' markets. They are great in pasta dishes, stir-fries, omelets, salads, soups, sauces, as a topping for pizzas and burgers, and as a side dish. Their flesh is delicate, and they should be handled gently as they bruise easily.
Cremini mushrooms, on the other hand, are slightly older. They are harvested at an older, but still immature stage of growth, typically after several weeks (approximately 40 days). They are larger than button mushrooms, with a firmer texture, and their caps range in color from light to dark brown. Cremini mushrooms have a stronger and more earthy flavor due to their lower water content.
As Agaricus bisporus mushrooms mature, their water content decreases, and their umami flavor becomes more pronounced. The mature state of this mushroom species is brown with a cap measuring 10-15 cm and is commonly sold under names such as portobello, portabella, or portobella.
The white variety of Agaricus bisporus was discovered in 1925 at a farm in Pennsylvania. The owner, a mycologist, brought the white mushroom back to his laboratory and cultivated it, marketing it as a more attractive food item. This variety rapidly displaced the brown version and became dominant, making up 90% of U.S. mushroom consumption.
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They are widely available at supermarkets, grocery stores, and farmers' markets
Brown button mushrooms, also known as cremini mushrooms, are widely available at supermarkets, grocery stores, and farmers' markets. They are one of the most commonly consumed mushrooms worldwide.
When shopping at a grocery store, you can typically find loose brown button mushrooms in the produce department. Look for mushrooms that are smooth, plump, and firm, with a closed veil underneath the cap, indicating freshness. You can also purchase brown button mushrooms in plastic-wrapped containers or pre-sliced, although these options may not be ideal for inspecting individual mushrooms or for their shelf life.
Supermarkets are another convenient source for brown button mushrooms. They are often stocked alongside other varieties of mushrooms, such as white button mushrooms, cups, and flats, in the fresh produce section. Keep in mind that brown button mushrooms are simply more mature versions of their white button counterparts, so you may find them labelled as "baby bella" mushrooms as well.
Farmers' markets are excellent places to source fresh produce, including brown button mushrooms. Depending on your location and the season, you may find a variety of mushroom growers and vendors at these markets. This option allows you to connect directly with the producers and learn more about the mushrooms' cultivation and freshness.
Overall, brown button mushrooms are readily accessible through various retail channels, making them a versatile and popular ingredient for cooks and consumers alike.
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They are cultivated in more than 70 countries and are widely consumed
Brown button mushrooms, also known as Agaricus bisporus, are native to grasslands in Eurasia and North America. They are widely cultivated and consumed around the world. In fact, they are grown in over 70 countries and are one of the most commonly eaten mushrooms globally.
The Agaricus bisporus mushroom has two colour states when immature—white and brown. The brown variety is simply an older version of the white button mushroom, with a deeper flavour, while the white mushrooms are younger and have a milder taste. The mature state of the brown mushroom is known as the portobello, portabella, or portobella mushroom.
Agaricus bisporus mushrooms are cultivated and consumed for several reasons. Firstly, they are versatile in cooking and can be used in a wide range of recipes and cooking techniques. They are also easy to slice and prepare, making them a convenient ingredient for chefs and home cooks alike. Additionally, they have a high water content, at around 92%, and are a good source of dietary minerals such as phosphorus and potassium.
However, it is important to distinguish Agaricus bisporus from its poisonous lookalikes in the wild, such as Entoloma sinuatum. Mistakenly consuming these toxic mushrooms can have severe consequences.
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They have a mild flavour and meaty texture, and are versatile in cooking
Brown button mushrooms are a versatile ingredient with a mild flavour and meaty texture. They are native to grasslands in Eurasia and North America and are cultivated in more than 70 countries. They are the same mushroom as the white button mushroom, but at an older stage of growth, which gives them a deeper flavour.
Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. When selecting brown button mushrooms, look for those that are smooth, plump, and firm. A closed veil underneath the cap indicates a fresher mushroom, while an open veil means it is less fresh, though it may have a richer flavour.
Brown button mushrooms are easy to slice and prepare. They have a delicate flesh, so they should be handled gently and washed carefully to avoid bruising. When sliced, they can be added to a variety of dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and more. They can also be served as a side dish, sautéed with butter, herbs, and garlic, and paired with grilled meats.
The versatility of brown button mushrooms extends beyond their use as an ingredient. They can be cultivated and grown at home, making them accessible to those with an interest in gardening or mushroom foraging. Additionally, their mild flavour can be enhanced through various cooking techniques, such as grilling or sautéing, making them a versatile option for chefs and home cooks alike.
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They are easy to slice, but should be handled gently as they bruise easily
Brown button mushrooms, also known as Agaricus bisporus, are a type of cultivated mushroom native to grasslands in Eurasia and North America. They are widely consumed and can be found in supermarkets, grocery stores, and farmers' markets.
When preparing brown button mushrooms, it is important to remember that they are easy to slice but should be handled gently as they bruise easily. Here are some tips to keep in mind when working with these mushrooms:
- Use a gentle touch when handling brown button mushrooms to avoid bruising. The flesh is delicate, and even a small amount of pressure can cause bruising.
- When bruising occurs, the white flesh of the mushroom turns pink and then brown. This not only affects the appearance but also the texture and taste.
- To prevent bruising, use a sharp knife and apply light pressure when slicing the mushrooms. You can also try using a mushroom brush to gently clean them instead of rinsing, as they are already saturated with water and rinsing may cause them to become waterlogged.
- Store brown button mushrooms properly to extend their shelf life. Keep them unwashed in a paper bag in the lower part of your refrigerator, which is usually the coldest. This will help keep them fresh for about a week.
- Inspect the mushrooms before purchasing or using them. Look for smooth, plump, and firm mushrooms with closed veils, as these indicate freshness. Avoid mushrooms that appear dried, shrivelled, or have an open veil, as they may be less fresh.
By following these tips, you can better handle and prepare brown button mushrooms for your desired recipes while minimising bruising and maintaining their optimal quality.
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Frequently asked questions
Brown button mushrooms are the same as white button mushrooms, just older and with a deeper flavor.
Brown button mushrooms are scientifically known as Agaricus bisporus.
White button mushrooms are younger and have a milder flavor, while brown button mushrooms have a deeper flavor due to their lower water content.
Brown button mushrooms have a reddish-brown cap with broad, flat scales and measure 5-10 cm in diameter. They are often found in grasslands and fields following rain.
Yes, brown button mushrooms are widely consumed. However, they have some poisonous lookalikes, such as Entoloma sinuatum, so be sure to identify them correctly before consuming.
