John Miller
White button mushrooms, also known as the common mushroom, are the most popular mushroom variety, making up 90% of mushrooms consumed in the United States. They are the immature form of the edible fungus Agaricus bisporus, which is cultivated in over 70 countries. Button mushrooms are small, white, and have a mild flavour and meaty texture, making them versatile and easy to cook with. They are also a good source of B vitamins and dietary minerals.
| Characteristics | Values |
|---|---|
| Common name | Button mushrooms, White mushrooms, White button mushrooms |
| Scientific name | Agaricus bisporus |
| Colour | Pale white |
| Size | 1-3 inches across |
| Texture | Meaty |
| Taste | Mild, earthy, brothy |
| Water content | 92% |
| Nutritional content | 93 kilojoules (22 kilocalories) of food energy, B vitamins riboflavin, niacin, pantothenic acid, phosphorus, potassium |
| Edible parts | Cap to stem |
| Storage | Store in original packaging or in a porous paper bag in the refrigerator |
| Cleaning | Brush off debris with fingers or a damp paper towel, or rinse under running water and pat dry |
| Confusable with | Agaricus xanthodermus, destroying angels |
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What You'll Learn
Button mushrooms are the immature form of Agaricus bisporus
Button mushrooms, also called white mushrooms or white button mushrooms, are the immature form of Agaricus bisporus. They are the most popular mushroom variety, constituting 90% of mushrooms consumed in the United States. They are also the least expensive and have the mildest flavour, although they readily absorb the flavours of other ingredients when cooked.
Button mushrooms are native to grasslands in Eurasia and North America and are cultivated in over 70 countries, making them one of the most commonly and widely consumed mushrooms globally. They are white in colour and measure 1 to 3 inches across. Their flesh is delicate, and they should be handled gently as they bruise easily. When bruised, the white flesh first turns pink and then brown.
Button mushrooms have a high water content, typically around 92%, which contributes to their mild flavour and longer cooking time compared to more mature varieties. They are versatile in cooking and can be eaten raw or cooked through various methods such as sautéing, stir-frying, grilling, braising, and roasting.
Button mushrooms are the least mature form of Agaricus bisporus, followed by cremini mushrooms, which are slightly brown, and then portobello mushrooms, which are the largest, darkest, and most mature stage of the species. All of these mushrooms are the same but at different stages of maturity.
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They have a mild flavour, meaty texture, and are versatile in recipes
Button mushrooms, also known as white mushrooms or white button mushrooms, are the most popular mushroom variety, making up 90% of the mushrooms consumed in the United States. They are also the least expensive and have a mild flavour. This makes them extremely versatile, as they can be used in a wide range of recipes and cooking techniques. They can be eaten raw or cooked via sautéing, stir-frying, grilling, braising, and roasting.
Button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. They are small, measuring 1 to 3 inches across, and have a pale white colour. Their flesh is delicate, and they should be handled gently as they bruise easily. When bruised, the white flesh first turns pink and then brown.
The mild flavour of button mushrooms allows them to readily absorb the flavours of other ingredients in a dish. They have an earthy, meaty, and brothy taste, a combination of flavours known as umami. This umami 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. The high water content of button mushrooms, around 92%, dilutes the umami flavour, making it less powerful compared to other mushrooms.
The versatility of button mushrooms extends beyond their flavour. They are easy to slice and can be added to various dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and side dishes. When selecting button mushrooms at the grocery store, look for those that are firm, have a smooth appearance, and a dry but not dried-out surface. They typically feature a closed veil under the mushroom cap.
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White button mushrooms are the most popular variety
White button mushrooms, also known as white mushrooms, are the most popular variety of mushrooms. They represent about 90% of mushrooms consumed in the United States and are available in virtually every grocery store worldwide. This variety of mushroom is native to grasslands in Eurasia and North America and is cultivated in more than 70 countries.
White button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. They are small, measuring 1 to 3 inches across, and have a pale white colour. Their mild flavour and meaty texture make them extremely versatile in cooking. They can be eaten raw or cooked using various methods such as sautéing, stir-frying, grilling, braising, and roasting.
White button mushrooms are easy to slice and have a delicate flesh that should be handled gently as they bruise easily. When bruised, the white flesh turns pink and then brown. They are commonly used in pasta dishes, stir-fries, omelettes, salads, soups, sauces, and as a topping for pizzas and burgers.
When selecting white button mushrooms at the grocery store, look for those that are firm, with a fresh and smooth appearance. The surface should be dry but not dried out, and they should appear plump. It is important to note that the entire mushroom is edible, from cap to stem. To clean them, brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and then pat them dry.
White button mushrooms are a good source of nutrients, including B vitamins like riboflavin, niacin, and pantothenic acid, as well as dietary minerals such as phosphorus and potassium. They have a high water content, typically around 92%, and can be stored in their original packaging or in a porous paper bag in the refrigerator for up to a week.
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They are easy to slice and cook, but bruise easily
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 easy to slice and cook, but bruise easily. Their flesh is delicate and should be handled gently. When bruised, the white flesh turns pink and then brown.
Button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini and portobello mushrooms. They are small, white, and measure 1 to 3 inches across. Their mild flavour and meaty texture make them extremely versatile in cooking. They can be eaten raw or cooked via sautéing, stir-frying, grilling, braising, and roasting.
Button mushrooms have a high water content, around 92%, which contributes to their longer cooking time compared to more mature varieties. Their high water content also dilutes their umami flavour, resulting in a milder taste. This makes them a good choice for those who enjoy a less intense mushroom flavour.
When selecting button mushrooms, look for those that are firm, with a smooth, dry, and plump appearance. They typically have a closed veil under the mushroom cap. To clean them, brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and pat them dry.
Button mushrooms are versatile in the kitchen and can be used in various dishes, including pasta, stir-fries, omelets, salads, soups, sauces, pizzas, burgers, and as a side dish. They are a tasty and nutritious addition to any meal.
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Button mushrooms are cultivated in over 70 countries
Button mushrooms, also known as white mushrooms or white button mushrooms, are the most popular mushroom variety, making up 90% of the mushrooms consumed in the United States. They are cultivated in over 70 countries and are one of the most commonly and widely consumed mushrooms globally. This is due to their versatility, mild flavour, and meaty texture. They are also the least expensive mushroom variety.
Button mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. All of these mushrooms are the same but at different maturity stages. Button mushrooms are the least mature, measuring 1 to 3 inches across and are white. Cremini mushrooms are the next stage, slightly larger and brown, while portobello mushrooms are the largest, darkest brown, and most mature.
Agaricus bisporus is native to grasslands in Eurasia and North America. It was first scientifically described for commercial cultivation by French botanist Joseph Pitton de Tournefort in 1707. French agriculturist Olivier de Serres also noted that transplanting mushroom mycelia would lead to more mushroom growth. The white button mushroom variety was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania, by owner and mycologist Louis Ferdinand Lambert. Lambert brought the white mushroom back to his laboratory, and it was cultivated and distributed for its attractive appearance, similar to the commercial development of the navel orange and Red Delicious apple.
Button mushrooms are versatile in cooking and can be eaten raw or cooked via sautéing, stir-frying, grilling, braising, and roasting. They are commonly used in recipes such as tarts, omelets, pasta, risotto, and pizza. They have a high water content, around 92%, and a mild umami flavour due to the presence of glutamate. They are delicate and should be handled gently to avoid bruising, which causes the white flesh to turn pink and then brown.
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Frequently asked questions
Button mushrooms, also known as white mushrooms or white button mushrooms, are the immature form of the edible fungus Agaricus bisporus. They are small, white, and have a mild flavour.
Button mushrooms are the least mature form of Agaricus bisporus. Cremini mushrooms are the next stage, which are small and slightly brown. The most mature form is the portobello mushroom, which is the largest, darkest brown, and most flavourful.
Button mushrooms can be eaten raw or cooked via sautéing, stir-frying, grilling, braising, and roasting. They have a high water content, so they take longer to cook than more mature mushrooms.
When selecting button mushrooms, choose those that are firm, smooth, dry, and plump. Store them in their original packaging or a porous paper bag in the refrigerator, where they will keep for up to a week. Do not freeze fresh mushrooms.
