Sarah Brown
Portobello mushrooms are a variety of Agaricus bisporus mushrooms that have matured and grown to full size. They are one of the most commonly consumed mushrooms in the world and are sold under a variety of names, including portabella, portobella, champignon de Paris, and chestnut mushrooms. Portobello mushrooms are brown with a cap that measures between 10 and 15 cm (4-6 inches) across. The caps are generally plump and range in color from tan to dark brown. They have a smooth to slightly wrinkled surface and a firm, meaty texture.
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What You'll Learn
Portobello mushrooms are brown when mature
Portobello mushrooms are the largest of all cultivated mushrooms, with a standard culinary portobello harvested at full maturity. When mature, the mushroom is brown with a cap measuring 10-15 cm (4-6 inches) across. The caps are generally plump and range in colour from tan to dark brown, with a smooth to slightly wrinkled texture. The caps may also be covered in small, flaky scales, giving them a slightly flaky appearance.
Portobello mushrooms are often sold under different names, including portabella and portobella, depending on the region and marketing practices. They are known for their rich, savoury flavour and dense, meaty texture. Their large size makes them ideal for stuffing, baking, broiling, and grilling. The caps can also be removed from the stem and grilled, serving as a meatless burger alternative due to their meaty texture.
Baby Portobello mushrooms, or immature Portobellos, have a naturally light tan to rich brown cap and a very firm texture. They are known by various names, including Crimini, Baby Bella, and Chestnut mushrooms, depending on the region and marketing practices. At this stage, the mushroom's cap is still closed, and the flesh is either pale white or light brown. As the mushroom matures, the flesh darkens, and the cap opens slightly, transitioning into the mature Portobello mushroom.
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They are white or light brown when immature
Portobello mushrooms are the larger, earthier, and more mature versions of a common mushroom belonging to the Agaricaceae family. Botanically classified as Agaricus bisporus, they are one of the most commonly consumed mushrooms in the world. They are cultivated in more than 70 countries and are sold under a variety of names and at various stages of maturity in brown, white, and off-white forms.
Agaricus bisporus mushrooms have two colour states while immature – white and brown – both of which have various names. When the mushrooms are harvested in their immature brown stage, they are commonly known as Cremini, Crimini, Baby Bella, and Chestnut mushrooms. They are also cultivated to produce an immature white variation known as White mushrooms, Button mushrooms, Table mushrooms, and Common mushrooms.
The young, immature mushroom has a closed cap and either pale white or light brown flesh. At this stage, it is known as a button mushroom or white mushroom. When the flesh darkens, the immature mushroom is known as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom.
Portobello mushrooms are typically cultivated in specially designed rooms or warehouses that maintain a temperature between 15.5 and 21 °C (60 and 70 °F) and keep the humidity between 65 and 80 percent. Each growing room usually produces three "breaks" of mushrooms over several weeks before being reset for another production cycle.
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They are also known as champignon de Paris in French
Portobello mushrooms are brown in colour and are one of the most commonly consumed mushrooms in the world. They are also known as champignon de Paris in French, which translates to Paris mushroom. Champignon de Paris, or button mushrooms, are native to the grasslands and meadows of Europe and the French countryside in spring and autumn. They are cultivated in more than 70 countries and are available all year round, with their peak season being October and November.
The name 'champignon de Paris' has an interesting history. It is said that in the 17th century, the legendary gardener to Louis XIV, Jean-Baptiste de La Quintinie, cultivated these mushrooms and served them to the king. By the 19th century, they were being grown in the cellars of Paris and in abandoned quarries south of the city, with thousands of tonnes being produced. However, in the 20th century, the construction of the Paris Metro forced the mushroom farms to relocate to other regions of France, such as Anjou. Despite this, they retained their name, Champignon de Paris.
Today, there are only a few traditional champignonnières (mushroom farmers) left who grow mushrooms in the underground quarries in and around Paris. One such farmer is Angel Moioli, who has been working his underground farm for decades and continues to produce some of the most sought-after edible fungi in the Île-de-France region. Moioli cultivates both white and brown varieties of Champignon de Paris and also experiments with other types of mushrooms, such as oyster mushrooms and shitake.
The Champignon de Paris has a special place in French cuisine and culture, and its name reflects its origins and significance in the country.
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Portobello mushrooms are the largest of all cultivated mushrooms
Portobello mushrooms are the mature version of common mushrooms. When harvested in their immature state, they are known as Cremini, Crimini, Baby Bella, and Chestnut mushrooms. They are cultivated to produce an immature white variation known as White mushrooms, Button mushrooms, Table mushrooms, and Common mushrooms. The mature Portobello mushroom is brown with a slightly flaky cap that measures 10-15 cm (4-6 inches) across. At this stage, the cap is nearly flat, and its underside reveals fully developed dark brown gills.
Portobello mushrooms are known for their dense, meaty texture and rich, savory, and earthy taste. They are a good source of dietary minerals such as phosphorus and potassium, as well as vitamins B, D, selenium, copper, and niacin. They are commonly used as a meat substitute in vegetarian dishes and can be eaten raw or cooked.
The commercial production of Portobello mushrooms typically occurs in specially designed rooms or warehouses that maintain a temperature of 15.5 to 21°C (60 to 70°F) and a humidity level of 65 to 80%. Historically, their cultivation was carried out in caves, tunnels, or abandoned quarries with similar temperature and humidity conditions.
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They are named after a town in Italy
Portobello mushrooms are named after a town in Northern Italy and are known for their umami-rich flavor and agreeable texture. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms in the world. Portobello mushrooms are sold under a variety of names and at various stages of maturity in brown, white, and off-white forms.
The standard culinary portobello is harvested at full maturity when the brown, slightly flaky cap measures 10–15 cm (4–6 inches) across. Portobello mushrooms are often grilled or sautéed, but they can also be eaten fresh on a salad. Commercial production of portobello mushrooms typically occurs in specially designed rooms or warehouses that maintain a temperature between 15.5 and 21 °C (60 and 70 °F) and keep the humidity between 65 and 80 percent. Historically, portobello mushroom cultivation was frequently carried out in caves, tunnels, or abandoned quarries with similar temperatures and humidity.
Portobello mushrooms are of Italian origin and were first cultivated by French botanist Joseph Pitton de Tournefort in 1707. They grow stacked in specially designed rooms with controlled temperature, humidity, and fresh air. The Agaricus bisporus mushroom, as it is scientifically known, has two color states while immature—white and brown—both of which have various names. When the mushroom's flesh darkens, the immature variety is known by names such as crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom.
Portobello mushrooms are sometimes confused with young specimens of a group of lethal mushrooms in the Amanita genus, referred to as destroying angels. However, destroying angels can be distinguished by their volva or cup at the base of the mushroom and pure white gills, as opposed to the pinkish or brown gills of portobellos. Fresh portobello mushrooms are a good source of the dietary minerals phosphorus and potassium.
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Frequently asked questions
Portobello mushrooms are typically brown when mature.
No, they can also be white or off-white when immature.
The caps of portobello mushrooms can range in colour from tan to dark brown, sometimes with small flaky scales.
Portobello mushrooms are known for their earthy appearance and are often associated with warm, truffle grey hues.
Baby portobellos have a naturally light tan to rich brown cap, which darkens as they mature.
