John Miller
Champignon mushrooms, also known as Agaricus bisporus, are one of the most commonly and widely consumed mushrooms in the world. They are cultivated in more than 70 countries and are native to grasslands in Eurasia and North America. Champignon mushrooms are typically white or brown and have a mild taste and firm texture, making them a versatile ingredient in various dishes such as gravies, sauces, soups, stir-fries, pasta, and rice. They are also known as white button mushrooms and represent about 90% of the mushrooms consumed in the United States. With a high water content, champignon mushrooms have a mild flavour that readily absorbs the flavours of other ingredients they are cooked with.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus bisporus |
| Common Names | Cultivated mushroom, white mushroom, button mushroom, champignon mushroom, champignon de Paris, chestnut mushroom, portobello mushroom, portabellini mushroom |
| Colour | White, light brown, brown, chestnut |
| Size | 1-3 inches across, 2-4 inches in diameter |
| Shape | Hemispherical, flattens out with maturity |
| Texture | Firm, meaty |
| Taste | Mild, earthy, brothy |
| Water Content | 92% |
| Nutrition | 93 kilojoules (22 kilocalories) of food energy per 100 g, good source of B vitamins, phosphorus, potassium, vitamin D, and protein |
| Uses | Gravies, sauces, cream soups, stir-fry recipes, pasta, rice dishes, casseroles, tarts, omelets, salads, soups, pizzas, burgers, side dishes |
| Cultivation | Cultivated in more than 70 countries, led by China with 94% of the total production |
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What You'll Learn
Champignon is a French word for mushroom
Champignon mushrooms, also known as white button mushrooms, are the most commonly consumed variety of mushrooms in the United States, making up about 90% of the mushrooms eaten in the country. They are also the least expensive and have a mild flavour, although they easily absorb the flavours of other ingredients they are cooked with. Champignon mushrooms are used in a wide range of recipes and cooking techniques, including tarts, omelettes, pasta, risotto, and pizza. They are also used in gravies, sauces, cream soups, stir-fry recipes, casseroles, and as a topping for burgers.
The name champignon is derived from the French word for mushroom, whether edible or not. It is used as a loanword in English, where it is often associated with edible mushrooms, such as the fairy ring champignon (Marasmius oreades). In some parts of the United States, particularly in the Deep South, Louisiana, and Alabama, the use of the term champignon may be due to the historical influence of French in these regions.
Champignon mushrooms are the immature form of the edible fungus Agaricus bisporus, which also includes cremini mushrooms and portobello mushrooms. They are small, white, and measure 1 to 3 inches across. As they mature, they become cremini mushrooms, which are slightly larger and brown in colour. The final stage of development results in portobello mushrooms, which are the largest, darkest brown, and most mature form of the species.
Champignon mushrooms have a high water content, typically around 92%, and a mild taste and firm texture. They are delicate and should be handled gently to avoid bruising. When selecting champignon mushrooms, it is best to choose those that are firm, with a fresh, smooth, and dry (but not dried out) appearance. They are typically stored in their original packaging or a porous paper bag and can be kept in the refrigerator for up to a week.
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Agaricus bisporus is the scientific name
Champignon mushrooms, also known as Agaricus bisporus in scientific terms, are a type of basidiomycete mushroom native to grasslands in Eurasia and North America. They are widely cultivated, with commercial production occurring in over 70 countries, making them one of the most commonly consumed mushrooms globally.
Agaricus bisporus mushrooms have two colour states during their immature stage: white and brown. These mushrooms have various names depending on their maturity, such as chestnut, portobello, portabellini, button, and champignon de Paris. The original wild species of Agaricus bisporus has a pale grey-brown cap with broad, flat scales and a paler background, eventually fading towards the margins. As the mushroom matures, its cap, typically measuring 5-10 centimetres in diameter, flattens out.
The gills of Agaricus bisporus mushrooms are initially pink, then turn red-brown, and finally dark brown with a whitish edge. These mushrooms are often found in fields and grassy areas after rainfall, particularly in the late spring to autumn seasons. They are associated with manure and have a complicated taxonomic history.
Agaricus bisporus mushrooms are commercially valuable due to their suitability for mass production rather than their flavour. They are commonly sold in grocery stores and used in various dishes, including pizzas. These mushrooms have a high water content, making up about 92% of their composition, along with some carbohydrates and protein.
It is important to distinguish Agaricus bisporus from its poisonous lookalikes, such as Entoloma sinuatum, which can be identified by its yellowish gills. Another similar but inedible mushroom is Agaricus xanthodermus, found worldwide in grassy areas, which has flesh that turns yellow when bruised and emits a phenol-like odour.
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Champignon mushrooms are cultivated in over 70 countries
Champignon mushrooms, also known as Agaricus bisporus, are cultivated in over 70 countries. They are native to grasslands in Eurasia and North America and are one of the most commonly and widely consumed mushrooms in the world. Champignon mushrooms have a mild taste and a firm texture, making them a versatile ingredient in various dishes such as gravies, sauces, soups, stir-fries, pasta, and rice casseroles. They are commonly known as "white button" mushrooms and represent about 90% of the mushrooms consumed in the United States.
The earliest scientific description of the commercial cultivation of Agaricus bisporus was made by French botanist Joseph Pitton de Tournefort in 1707. French agriculturist Olivier de Serres also contributed to the understanding of mushroom propagation by noting that transplanting mushroom mycelia would lead to the growth of more mushrooms. Originally, the cultivation of champignon mushrooms was unreliable, as growers would have to wait for natural flushes of mushrooms in fields. However, over time, methods for cultivating these mushrooms became more sophisticated, and growers developed techniques to cultivate them in controlled environments using beds of composted manure or "bricks" of compressed litter, loam, and manure.
Champignon mushrooms have two colour states while immature: white and brown. These mushrooms are commonly referred to as button mushrooms when they are white and immature, with a size of 1 to 3 inches across. As they mature, they become cremini mushrooms, which are slightly larger and brown in colour. The final stage of maturity is the portobello mushroom, which is the largest, darkest brown, and most mature form of the species.
The white button mushrooms have a high water content, typically around 92%, which contributes to their mild flavour and extended cooking time compared to more mature varieties. They are delicate and should be handled gently to avoid bruising. When selecting white button mushrooms, it is best to choose those that are firm, with a fresh and smooth appearance. They should be dry but not dried out, and they are typically stored in their original packaging or a porous paper bag in the refrigerator.
Champignon mushrooms are a good source of dietary minerals such as phosphorus and potassium, as well as B vitamins like riboflavin, niacin, and pantothenic acid. They also contain ergocalciferol (vitamin D2), which increases when exposed to UV light. With their versatility, mild taste, and nutritional benefits, it is no surprise that champignon mushrooms are cultivated and enjoyed in so many countries around the world.
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Champignon mushrooms have mild taste and firm texture
Champignon mushrooms, also known as white button mushrooms, are a variety of Agaricus bisporus. They are cultivated in at least 70 countries worldwide and are the most popular mushroom variety, constituting 90% of mushrooms consumed in the United States. Champignon mushrooms have a mild taste and a firm texture, making them a versatile ingredient in various dishes.
The mild flavour of champignon mushrooms allows them to easily absorb the flavours of other ingredients they are cooked with. They can be eaten raw or cooked using methods such as sautéing, stir-frying, grilling, braising, and roasting. Their firm texture adds a meaty, umami element to dishes. This makes them a popular choice for gravies, sauces, soups, stir-fry recipes, pasta, rice dishes, and casseroles.
The versatility of champignon mushrooms extends beyond their taste and texture. They are easy to slice and prepare. When selecting champignon mushrooms, look for those that are firm, with a fresh, smooth, and dry (but not dried out) surface. They typically feature a closed veil under the mushroom cap, which can be revealed by gently pulling the skin towards the top of the cap. The entire mushroom, from cap to stem, is edible.
To clean champignon mushrooms, simply brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and then pat them dry. While fresh mushrooms should not be frozen, cooked champignon mushrooms can be frozen and stored for up to a month.
In terms of nutrition, champignon mushrooms are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. They also provide dietary minerals such as phosphorus and potassium. With a high water content of around 92%, these mushrooms take a bit longer to cook compared to more mature mushroom varieties.
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Champignon mushrooms are used in a wide range of recipes
Champignon mushrooms, also known as white button mushrooms, are the most popular mushroom variety, constituting around 90% of mushrooms consumed in the United States. They are cultivated in at least 70 countries worldwide and are one of the most commonly and widely consumed mushrooms globally. Champignon mushrooms have a mild taste and a firm texture, making them a versatile ingredient in a multitude of recipes.
These mushrooms are frequently used in gravies, sauces, soups, stir-fry recipes, pasta, and rice dishes. They can be incorporated into various dishes, including tarts, omelets, risottos, pizzas, and casseroles. Champignon mushrooms can be easily sliced and prepared in numerous ways, such as sautéing, stir-frying, grilling, braising, and roasting. They can even be consumed raw, adding a crunchy texture to salads.
The mild flavour of champignon mushrooms makes them excellent at absorbing the flavours of other ingredients they are cooked with. Their high water content, around 92%, contributes to their juicy texture. However, this also means that cooking them takes slightly longer than their more mature counterparts, such as cremini or portobello mushrooms. When cooked for longer periods, champignon mushrooms develop a denser, meatier texture.
When selecting champignon mushrooms, 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. 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. Champignon mushrooms are best stored in their original packaging or a porous paper bag in the refrigerator, where they can last for up to a week.
With their versatility and mild flavour, champignon mushrooms are a favourite ingredient for enhancing and elevating a wide array of recipes. Their ability to take on different flavours and textures makes them a valuable addition to any cook's pantry.
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Frequently asked questions
Champignon mushrooms, also known as white button mushrooms, are the immature form of the edible fungus Agaricus bisporus. They are small and white and have a mild flavor and meaty texture.
Champignon mushrooms are native to grasslands in Eurasia and North America. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms in the world.
Champignon mushrooms are very versatile in cooking due to their mild flavor and ability to absorb other flavors. They can be eaten raw or cooked via sautéing, stir-frying, grilling, braising, and roasting. They are commonly used in gravies, sauces, soups, pasta, rice dishes, casseroles, and more.
Champignon mushrooms are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. They also provide dietary minerals such as phosphorus and potassium.
Fresh champignon mushrooms should be stored in their original packaging or a porous paper bag in the refrigerator, where they can keep for up to a week. They should not be frozen.
