Laura Smith
White button mushrooms, also known as Agaricus bisporus, are a variety of mushroom that is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. They are small, white, and have a mild, earthy flavour. They are prized for their versatility and meat-like texture, and can be used in a wide range of recipes, including pasta dishes, stir-fries, omelettes, salads, soups, sauces, pizzas, and burgers. They are also a good source of dietary minerals such as phosphorus and potassium, as well as B vitamins.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus bisporus |
| Common Name | White button mushroom, button mushroom, cultivated mushroom |
| Colour | White, with some cream or beige notes |
| Size | Small |
| Cap Diameter | 2.5–14 cm (1–5.5 in) |
| Stem Length | 2–7 cm (0.7–2.7 cm) |
| Spore Print Colour | Dark brown |
| Habitat | Fields and grassy areas following rain, especially in association with manure |
| Season | Late spring to autumn |
| Taste | Mild, earthy, meaty, brothy (umami) |
| Texture | Meaty, delicate flesh |
| Water Content | 92% |
| Nutritional Value | Good source of B vitamins riboflavin, niacin, pantothenic acid, phosphorus, and potassium |
| Toxicity | Contains some toxic compounds (hydrazines) that are greatly reduced by cooking |
Explore related products
What You'll Learn
Button mushrooms are the immature state of Agaricus bisporus
Button mushrooms, or white button mushrooms, are the immature state of Agaricus bisporus. They are small, white, and have a mild flavour and meaty texture. They are widely available at supermarkets, grocery stores, and farmers' markets.
Agaricus bisporus is 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 – and additional names for the mature state, such as chestnut, portobello, portabellini, and champignon de Paris.
The white button mushroom variety is small in size and white in colour. They are used as toppings or as ingredients in stews and salads. They are usually labelled as champignons or button mushrooms. They are relatively inexpensive, easy to find, and have a great taste. They are harder to mangle in a recipe than more delicate mushrooms, such as chanterelles or morels.
White button mushrooms are also known as Agaricus bisporus var. albideus and are one of the six recognised varieties of the species. The usual Agaricus bisporus cap measures 2.5–14 cm (1–5.5 in), while its stem is 2–7 cm (0.7–2.7 cm) long. The colour of almost the whole mushroom will be a very pale white, with some cream or beige notes. The spore print of wild-picked mushrooms will be dark brown, but store-bought mushrooms don't produce spore prints as easily.
Mushroom Coffee and Bloating: Is There a Link?
You may want to see also
They are native to grasslands in Eurasia and North America
Small button mushrooms, also known as Agaricus bisporus, are native to grasslands in Eurasia and North America. They are widely consumed and prized for their versatility, mild earthy flavour, and smooth texture. These mushrooms are small and white, with a classic cap-and-stem silhouette. They are easy to slice and incorporated into various dishes, such as salads, soups, stir-fries, and pasta.
Button mushrooms are one of the most commonly consumed mushrooms globally, cultivated in more than 70 countries. They are available in markets and grocery stores, either loose in the produce department or packaged in plastic containers. When selecting button mushrooms, look for those that are smooth, plump, and firm, with a closed veil indicating freshness.
In their immature state, button mushrooms are white, and as they mature, they turn brown and are known as cremini or baby bella mushrooms. When fully mature, they are called portobello mushrooms, with a dark brown cap that can be as wide as an adult's palm. This mature form is commonly used in Italian cooking, adding depth to sauces and pasta dishes and serving as a meat substitute.
Button mushrooms have a high water content, typically around 92%, which can affect cooking techniques and lead to a soggy dish if not managed properly. They are best cooked in a hot pan to evaporate the water, and they should be cooked gently until tender to avoid overcooking and becoming slimy. Proper cleaning and preparation are essential, as washing mushrooms can cause them to absorb water.
Small button mushrooms are a nutritious addition to meals, providing vitamins and minerals such as potassium, selenium, and B-vitamins. They are a popular ingredient in various cuisines and can be sautéed, grilled, or even enjoyed raw.
Magic Mushrooms: A High Like No Other
You may want to see also
They are cultivated in more than 70 countries
White button mushrooms, scientifically known as Agaricus bisporus, are cultivated in more than 70 countries. They are native to grasslands in Eurasia and North America. In 2022, the world produced 48 million tonnes of mushrooms (including truffles), with China accounting for 94% of the total production. Japan and the United States were the second-largest producers.
The earliest scientific description of the commercial cultivation of A. bisporus was made by French botanist Joseph Pitton de Tournefort in 1707. French agriculturist Olivier de Serres also observed that transplanting mushroom mycelia would lead to the propagation of more mushrooms. However, early cultivation methods were unreliable, and growers had to wait for natural mushroom flushes in fields before digging up the mycelium and replanting them in composted manure or inoculating them in compressed litter, loam, and manure.
Today, white button mushrooms are widely available in supermarkets, grocery stores, and farmers' markets. They are prized for their versatility, nutritional value, and meat-like texture, making them a popular ingredient in various dishes, including pasta, stir-fries, omelets, salads, soups, sauces, pizzas, and burgers.
White button mushrooms are the immature state of Agaricus bisporus, which also includes cremini and portobello mushrooms. As they mature, their water content decreases, enhancing their umami flavor. They are easy to slice and prepare, but their flesh is delicate, and they should be handled gently to avoid bruising.
Mushroom Trips: Lucid or Not?
You may want to see also
Explore related products
Button mushrooms are prized for their versatility and meat-like texture
Button mushrooms, or Agaricus bisporus, are the immature state of the most popular edible fungus in the world. They are small, white, and versatile, making them a top choice for cooks of all skill levels. Their mild flavour and meaty texture make them a great complement to almost any dish. They are widely available at supermarkets, grocery stores, and farmers' markets.
Button mushrooms are native to grasslands in Eurasia and North America and are cultivated in more than 70 countries. They 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 a small amount of protein.
Button mushrooms are easy to slice and prepare. They can be gently handled and sliced with minimal pressure from a chef's knife. They are versatile and can be 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. They can also be served as a side dish, sautéed with butter, herbs, and garlic, or grilled alongside steaks and other meats.
Button mushrooms have a mild, earthy, meaty, and brothy flavour, a combination known as umami. This flavour comes from a type of amino acid called glutamate, naturally present in mushrooms and other foods like parmesan cheese and anchovies. As button mushrooms mature into cremini and portobello mushrooms, their water content decreases, enhancing their umami flavour.
Mushroom Foraging: The Best Places to Hunt
You may want to see also
They have been a food staple for humans since at least the 1600s
Small button mushrooms, also known as white button mushrooms, are the young and small versions of portobello mushrooms. They are one of the most commonly and widely consumed mushrooms in the world, cultivated in more than 70 countries. They are native to grasslands in Eurasia and North America and are now widely available at supermarkets, grocery stores, and farmers' markets.
Button mushrooms have been a food staple for humans since at least the 1600s. The first reference to mushrooms in a U.S. cookbook can be found in 1824's "The Virginia House-Wife." However, the use of mushrooms in cooking dates back much further. Archaeological evidence suggests that mushrooms were used "spiritually" as early as 10,000 BCE, and they have been documented in the cultures of the Ancient Greeks, the Mayans, and the Vikings.
The cultivation of mushrooms has a long history, with over twenty species commercially cultivated. The earliest scientific description of the commercial cultivation of Agaricus bisporus, the scientific name for the common mushroom, was made by French botanist Joseph Pitton de Tournefort in 1707. French agriculturist Olivier de Serres also noted that transplanting mushroom mycelia would lead to the propagation of more mushrooms.
Today, button mushrooms are a versatile ingredient in a wide range of recipes and cooking techniques. They are easy to slice and have a mild, earthy, and meaty flavor. They are commonly used in pasta dishes, stir-fries, omelets, salads, soups, sauces, pizzas, and burgers. They can be cooked in various ways, including frying, braising, roasting, grilling, steaming, and sautéing.
Mushrooms: Superfood Status or Just Hype?
You may want to see also
Frequently asked questions
Small button mushrooms are the immature state of Agaricus bisporus, the most popular edible fungus in the world. They are small in size and white in colour.
Small button mushrooms are usually shorter than 14 cm (5.5 inches) and have a pale white colour, with some cream or beige notes. They are characterised by their small size and pale colour.
Small button mushrooms have a mild, earthy, meaty and brothy flavour, a combination of flavours known as umami. Their flavour is comparatively mild as their high water content dilutes it.
Small button mushrooms are widely available at supermarkets, grocery stores and farmers' markets. They are usually sold loose in the produce department, but can also be found pre-sliced or in plastic-wrapped containers.
