Emily Johnson
The white button mushroom, or Agaricus bisporus, is a versatile ingredient with a quintessential mushroom flavor. It is the youngest variety of mushroom and is cultivated for its white color and soft texture. Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are used in a wide range of recipes and cooking techniques, including pasta dishes, stir-fries, omelets, salads, soups, sauces, and as a topping for pizzas and burgers.
| Characteristics | Values |
|---|---|
| Scientific name | Agaricus bisporus |
| Common names | Button mushroom, white mushroom, table mushroom, champignon de Paris, cultivated mushroom, common mushroom |
| Colour | White, light brown |
| Habitat | Grasslands and fields |
| Nutritional composition | 92% water, 3% carbohydrates, 3% protein, negligible fat |
| Energy | 93 kilojoules (22 kilocalories) per 100 g |
| Vitamin content | Excellent source of riboflavin, niacin, pantothenic acid, vitamin D |
| Mineral content | Good source of phosphorus and potassium |
| Culinary uses | Pasta, stir-fries, omelettes, salads, soups, sauces, toppings, side dishes |
| Flavour | Mild, earthy, meaty, brothy (umami) |
| Texture | Soft, semi-firm |
| Availability | Widely available at supermarkets, grocery stores, and farmers' markets |
| Storage | Store in original packaging or porous paper bag; can be refrigerated for up to a week |
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What You'll Learn
Button mushrooms are the common white mushrooms
Button mushrooms, also known as Agaricus bisporus, are the common white mushrooms found in grocery stores and markets worldwide. They are cultivated in at least 70 countries and are among the most commonly consumed mushrooms globally. With a quintessential mushroom flavour and culinary versatility, they are used in a wide range of recipes and cooking techniques.
Button mushrooms are the youngest variety of Agaricus bisporus, which also includes the brown crimini and the large, brown portobello mushrooms. The difference between these varieties is simply their age. Button mushrooms are cultivated to have a white colour and soft texture. In the wild, these mushrooms are usually browner.
Button mushrooms have a mild, earthy, meaty flavour and a semi-firm texture. Their high water content, at around 92%, dilutes the umami flavour, resulting in a milder taste compared to other mushroom varieties. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid, and a good source of dietary minerals like phosphorus and potassium.
When selecting button mushrooms, look for those that are firm, smooth, and plump, with a dry surface. A closed veil under the mushroom cap indicates freshness, while an open veil exposing the dark gills means the mushroom is less fresh but may have a richer flavour. Button mushrooms can be stored in their original packaging or a porous paper bag in the refrigerator for up to a week. They can be cleaned by brushing off any debris or briefly rinsing them under running water, and they are entirely edible from cap to stem.
While button mushrooms are widely available in supermarkets and grocery stores, they also grow in grasslands and fields worldwide. However, it is not recommended for beginners to forage for them due to their similarity to other mushrooms, including some poisonous lookalikes.
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They are also known as Agaricus bisporus
Button mushrooms, also known as Agaricus bisporus, are the most common variety of mushroom, widely available in grocery stores, supermarkets, and farmers' markets around the world. They are cultivated in at least 70 countries and are one of the most commonly and widely consumed mushrooms. They are native to grasslands in Eurasia and North America and are commonly found worldwide in fields and grassy areas following rain, especially in association with manure.
Agaricus bisporus goes by many names, including the white mushroom, table mushroom, and champignon de Paris (Paris mushroom). The brown strain is called crimini, cremini, baby bella, or Italian mushroom. When the brown strain grows larger and reaches maturity, it is called the portobello. These are all the same species. The Latin name Agaricus means "gilled mushroom", while bisporus indicates that the basidia (spore-producing structures on the gills) contain two spores instead of the usual four.
White button mushrooms have a quintessential mushroom or umami flavor that is slightly milder than other varieties. Their semi-firm or soft texture elicits a pleasantly crisp bite when sliced raw into salads and other fresh applications. They are used in a wide range of recipes and cooking techniques, including pasta dishes, stir-fries, omelets, salads, soups, sauces, pizzas, and burgers.
White button mushrooms are the youngest variety of Agaricus bisporus, cultivated for their white color and soft texture. As they mature into their cremini and portobello phases, their water content diminishes, and the umami flavor is enhanced.
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They are cultivated in at least 70 countries
The white button mushroom, or Agaricus bisporus, is cultivated in at least 70 countries. It is one of the most commonly and widely consumed mushrooms in the world. In 2022, the world production of mushrooms (including truffles) was 48 million tonnes, with China leading production at 94% of the total. Japan and the United States were secondary producers.
The white button mushroom is the youngest variety of Agaricus bisporus, which also includes the moderately mature cremini or brown mushroom, and the fully mature portobello mushroom. The Agaricus bisporus was first cultivated in 1707, as described by French botanist Joseph Pitton de Tournefort. However, the white button mushroom variety was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania, and has since become a staple in kitchens worldwide.
White button mushrooms are cultivated for their soft texture and white colour. They are widely available at supermarkets, grocery stores, and farmers' markets, and are used in a wide range of recipes and cooking techniques. They are commonly used in pasta dishes, stir-fries, omelettes, salads, soups, sauces, and as a topping for pizzas and burgers.
White button mushrooms have a mild flavour, described as earthy, meaty, and brothy, with a combination of flavours known as umami. Their high water content, at around 92%, dilutes the umami flavour, which intensifies as the mushrooms mature into their cremini and portobello phases.
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Button mushrooms are great in pasta, stir-fries, and salads
Button mushrooms, or Agaricus bisporus, are a versatile ingredient that can elevate a variety of dishes, including pasta, stir-fries, and salads. Their mild, earthy flavour and soft, meaty texture make them a popular choice for home cooks and chefs alike.
In pasta dishes, button mushrooms add a subtle umami taste that complements the other ingredients. Their small size and firm texture mean they hold up well during cooking, adding a pleasant bite to your penne or fusilli. For a simple yet satisfying meal, try sautéing button mushrooms with garlic and olive oil, then tossing them with your favourite pasta and a sprinkle of Parmesan cheese.
Stir-fries are another excellent way to showcase button mushrooms. The high heat and quick cooking time intensify their flavour, creating a savoury addition to your stir-fried vegetables and proteins. The mild flavour of button mushrooms also makes them a perfect base for absorbing the flavours of your favourite stir-fry sauce, whether it's a classic teriyaki or something more adventurous.
Button mushrooms also shine in salads, where their crisp texture and subtle flavour can be showcased. Slice them thinly and toss them with fresh greens, or try grilling larger mushrooms to add a juicy, meaty component to your salad. Their ability to take on other flavours makes them a perfect pairing for tangy vinaigrettes or creamy dressings.
When choosing button mushrooms, look for those that are firm, smooth, and plump, with a closed veil under the cap, indicating freshness. Avoid any that appear dried out or shrivelled. While they are typically sold cleaned, brushing them off with a damp paper towel or quickly rinsing them will ensure they are free of any remaining dirt.
With their versatility and unique flavour profile, it's no wonder that button mushrooms are a staple in kitchens around the world, adding a touch of earthy goodness to countless dishes.
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They have a water content of around 92%
The white button mushroom, or Agaricus bisporus, is a popular variety of mushroom with a water content of around 92%. This means that they are already saturated with water, and rinsing them will not have a significant impact on their moisture content. Their high water content also makes them prone to turning mouldy or slimy, so it is important to use them promptly.
The white button mushroom is the youngest variety of Agaricus bisporus, which also includes the cremini (or crimini) and portobello mushrooms. These mushrooms differ in age, with the cremini being a moderately mature version of the white button mushroom, and the portobello being the most mature. The white button mushroom is cultivated for its soft texture and white colour, which is achieved through a natural mutation.
Agaricus bisporus mushrooms are native to grasslands in Eurasia and North America and are now cultivated in over 70 countries worldwide. They are widely available in supermarkets, grocery stores, and farmers' markets and are used in a variety of recipes and cooking techniques due to their mild flavour and meaty texture.
White button mushrooms have a classic mushroom umami flavour that is slightly milder than other varieties. This umami flavour comes from a type of amino acid called glutamate, which is naturally present in mushrooms. As the mushrooms mature, their water content decreases, and the umami flavour becomes more pronounced.
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Frequently asked questions
Button mushrooms are also known as white mushrooms, table mushrooms, or champignon de Paris (Paris mushroom). The brown strain is called crimini, cremini, baby bella, or Italian mushroom.
Button mushrooms are the common white mushrooms with a mild flavor and meaty texture. They are used in a wide range of recipes and cooking techniques.
Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They can be found loose in the produce department or in plastic-wrapped containers.
Look for button mushrooms that are firm, smooth, and plump. The surface of the mushroom should be dry but not dried out. A closed veil under the cap indicates a fresher mushroom.
Brush off any debris with your fingers or a damp paper towel, or rinse briefly under running water and pat dry.
