John Miller
Brown mushrooms are extremely common, and there are hundreds of species of small brown mushrooms, especially gilled specimens. Many of these are difficult or even impossible to identify, and some are poisonous or even deadly. Brown mushrooms include the Swiss brown mushroom, which grows into the portobello mushroom, and the shiitake mushroom, which is the second most cultivated mushroom in the world. Brown mushrooms are full of umami and are a popular food item, especially in Australia.
| Characteristics | Values |
|---|---|
| Common names | Crimini, Shiitake, Hen of the Woods, Agaricus bisporus, Swiss brown, Portobello, Portabella, Portobella, Chestnut, King Brown |
| Appearance | Light tan to rich brown cap, gills are cream-coloured, brown caps, cream to light brown stems, white spore print |
| Taste | Savory, umami, meaty |
| Texture | Firm, chewy |
| Native regions | Temperate regions of East Asia, North America, Australia |
| Mushroom type | Saprotrophic, white-rot fungus, basidiomycete |
| Mushroom size | Small to medium-sized |
| Edibility | Edible, some poisonous |
| Health benefits | Potentially beneficial polysaccharides, rich in vitamin D, riboflavin, selenium |
| Storage | Store in a brown paper bag in the lower part of the fridge |
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What You'll Learn
- Brown mushrooms can be hard to identify and some are poisonous or deadly
- Swiss brown mushrooms become portobello mushrooms when left to grow
- Shiitake mushrooms are native to East Asia and are the second most cultivated mushroom globally
- Crimini mushrooms are a mature version of the white button mushroom
- Brown mushrooms are often called little brown mushrooms and there are hundreds of species
Brown mushrooms can be hard to identify and some are poisonous or deadly
Brown mushrooms are extremely common, and some varieties are edible and delicious. However, brown mushrooms can be hard to identify, and some are poisonous or even deadly.
The term "little brown mushrooms" or "LBMs" refers to the hundreds of species of small brown mushrooms, especially gilled specimens. Many of these mushrooms are extremely difficult or even impossible to identify accurately by looks alone. Some LBMs are poisonous and will cause nausea or gastric distress, while others may be deadly. For example, the infamous "deadly Galerina" is a type of LBM that has been confused with edible mushrooms like the honey mushroom and enokitake. Many psilocybe and related magic mushrooms are small and brown, and there have been many poisonings, and at least one death, from mistaking them for edible mushrooms.
Even for mushroom experts, LBMs are unknown and therefore not worth the risk. It is crucial to confirm with 100% certainty the identity of a mushroom before consuming it. Some poisonous mushrooms have lookalikes that are edible, such as Agaricus bisporus, which has a poisonous lookalike in Entoloma sinuatum. The common mushroom could also be confused with young specimens of a group of lethal mushrooms in the Amanita genus, referred to as "destroying angels".
Some tips to identify edible mushrooms include looking for gill colour and spore print colour. For example, the gills of fly agaric mushrooms are white or cream-coloured, and the spore print of Agaricus bisporus is dark brown. However, there are no shortcuts to telling if a mushroom is edible or poisonous, and it is always best practice to accompany a mushroom expert on foraging excursions.
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Swiss brown mushrooms become portobello mushrooms when left to grow
Brown mushrooms refer to the hundreds of species of small brown mushrooms, especially gilled specimens. These mushrooms are often extremely difficult or even impossible to identify accurately down to the species by appearance alone. However, some brown mushroom species are easier to identify and are quite delicious, and some are even being studied for potential medicinal uses.
One such brown mushroom is the Swiss brown mushroom, which is also known as Agaricus bisporus, a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It has two colour states while immature – white and brown – both of which have various names, with additional names for the mature state, such as chestnut, portobello, portabellini, button, and champignon de Paris.
Swiss brown mushrooms have a much deeper and earthier flavour than white mushrooms. When left to grow, Swiss brown mushrooms become portobello mushrooms. This is because when a Swiss brown mushroom is left on the growing bed for a few extra days, it grows into a large portobello mushroom.
Portobello mushrooms are commonly found worldwide in fields and grassy areas following rain, from late spring to autumn, especially in association with manure. In 2022, the world production of mushrooms (including truffles) was 48 million tonnes, led by China with 94% of the total. Portobello mushrooms are marketed in their mature state, with a brown cap measuring 10–15 cm (4–6 in).
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Shiitake mushrooms are native to East Asia and are the second most cultivated mushroom globally
Brown mushrooms, often referred to as "little brown mushrooms" or "LBMs", encompass hundreds of species of small brown mushrooms, especially gilled specimens. While many of these species are challenging to identify, some fall outside the LBM category and are easier to recognise. One such species is the shiitake mushroom, which is native to East Asia and is the second most cultivated mushroom globally.
Shiitake mushrooms (Lentinula edodes) are native to the temperate regions of East Asia, where they can be found growing wild in spring and autumn. They are a saprotrophic species, meaning they can decompose cellulose, hemicellulose, and lignin in wood. Shiitake mushrooms grow in groups on the decaying wood of deciduous trees, particularly the shii tree, a species of Castanopsis native to Japan, from which the fungus gets its name. The Japanese name "shiitake" is a compound word composed of "shii" (椎), referring to the Castanopsis tree, and "take" (茸), meaning "mushroom".
Shiitake mushrooms have been cultivated in East Asia for centuries, particularly in Japan and China. The earliest written record of shiitake cultivation is from the Records of Longquan County, compiled by He Zhan in 1209 during the Song dynasty in China. Japanese horticulturist Satō Chūryō later adapted this description in a book on shiitake cultivation in 1796, the first of its kind in Japan. Traditional cultivation methods involved cutting shii trees with axes and placing the logs near trees already growing shiitake or containing shiitake spores. In 1914, Dr. Shozaburo Minura, a mycologist, devised a method for growing shiitake on logs, enabling large-scale production outside of forest settings.
Shiitake mushrooms are well-loved for their chewy, meaty texture and rich, savoury umami flavour. They are a popular edible mushroom used in various dishes in East and Southeast Asia, including soups, stir-fries, and steamed and simmered dishes. In Japan, shiitake is commonly served in miso soup and used as a base for vegetarian dashi. Fresh and dried shiitake are also known for their health benefits, containing vitamins A, B2, B12, C, and D, as well as minerals like calcium, copper, iron, selenium, zinc, and manganese. Additionally, shiitake produces vitamin D2 when exposed to ultraviolet B (UVB) rays from sunlight or fluorescent tubes.
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Crimini mushrooms are a mature version of the white button mushroom
There are hundreds of species of small brown mushrooms, many of which are difficult to identify. Some well-known brown mushrooms include shiitake, hen of the woods, and cremini mushrooms.
Cremini mushrooms, also known as crimini mushrooms, are a moderately mature version of white button mushrooms. They are smaller and have a light tan to rich brown cap, with a firmer texture and a deeper savoury umami flavour. Their full-bodied taste and texture make them a great addition to salads and vegetable dishes. They can be substituted for white button mushrooms in recipes.
White button mushrooms are the youngest variety of the three, cultivated for their white colour and soft texture. In the wild, these mushrooms are usually browner. Cremini mushrooms are a type of edible mushroom that is part of the Agaricus bisporus genus, which also includes portobello and white button mushrooms.
Portobello mushrooms are the most mature of the three and are simply overgrown white mushrooms. They are left to grow for longer, resulting in a larger, meatier cap. Cremini mushrooms are younger than portobello mushrooms but are related, which is why they are sometimes sold as "baby bella" or "baby portobello" mushrooms.
Cremini mushrooms are a versatile ingredient that can be used in a variety of recipes. Their firmer texture holds up well to high-heat cooking applications, making them a good choice for soups, stews, and any recipe that requires cooking in liquid. When cooked, their distinct flavour intensifies, adding a pleasant meaty texture to dishes.
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Brown mushrooms are often called little brown mushrooms and there are hundreds of species
Brown mushrooms are a common sight, but they can be tricky to identify. The term "little brown mushrooms" or "LBMs" refers to the hundreds of species of small- to medium-sized brown mushrooms, especially those with gills. These mushrooms can be extremely difficult to identify, even for experts, as they have spores of various colours. Many "LBMs" are harmless, but some are mildly poisonous or hallucinogenic, and a few are deadly. For example, the innocent-looking mushrooms of the genus Galerina are probably the most dangerous in this group. Therefore, it is crucial to confirm the identity of any wild mushroom with 100% certainty before consuming it.
Some brown mushrooms are well-known and widely consumed. For instance, Agaricus bisporus, commonly known as the cultivated mushroom, is native to grasslands in Eurasia and North America and is cultivated in more than 70 countries. It has two colour states while immature—white and brown—and multiple names for its mature state, including chestnut, portobello, portabellini, button, and champignon de Paris. Another example is the Swiss brown mushroom, which, when left to grow, becomes the portobello mushroom.
There are also brown mushrooms that are cultivated for specific characteristics, such as the white mushroom discovered in 1925, which was seen as a more attractive food item and became widely distributed. Similarly, crimini mushrooms are a more mature version of the white button mushroom with a deeper savoury umami flavour and a firmer texture that holds up well to high-heat cooking.
Some brown mushrooms are prized for their culinary or medicinal properties. For instance, shiitake mushrooms (Lentinula edodes) are the second most cultivated mushroom globally, known for their chewy, meaty texture and rich umami flavour. They are often used as a meat substitute. Hen of the woods mushrooms (Grifola frondosa) are another example, known for their potential health benefits and excellent meat substitute properties when pan-fried or roasted.
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Frequently asked questions
Brown mushrooms refer to the hundreds of species of small-to-medium-sized brown mushrooms, especially gilled specimens. Many of these mushrooms are often extremely difficult or even impossible to identify and should be avoided as many are poisonous, and some are deadly.
Some examples of brown mushrooms include shiitake, Swiss brown, portobello, crimini, and king brown mushrooms.
It is crucial to confirm with 100% certainty the identity of any wild mushroom before consuming it. Even experts can have a great deal of trouble identifying certain types of brown mushrooms. If you haven't eaten a particular species before, it's best to thoroughly cook a bite-sized portion and wait 24 hours before consuming more.
Yes, certain species of brown mushrooms are being studied for potential medicinal uses. Brown mushrooms are also full of umami flavor and are a good source of dietary minerals such as phosphorus and potassium.
