Michael Davis
White button mushrooms, scientifically known as Agaricus bisporus, are one of the most commonly and widely consumed mushrooms in the world. They are native to grasslands in Eurasia and North America and are cultivated in more than 70 countries. Button mushrooms are versatile in cooking and can be eaten raw or cooked. They have a delicate texture and a mild umami flavour, which comes from the amino acid glutamate. They are best stored in the fridge for up to three days and should be used soon after purchase to avoid mould.
| Characteristics | Values |
|---|---|
| Common Name | White Button Mushroom, Agaricus Bisporus |
| Scientific Name | Agaricus Bisporus |
| Colour | White, Cream, Brown |
| Texture | Smooth, Plump, Firm |
| Taste | Mild, Earthy, Meaty, Brothy (Umami) |
| Water Content | 92% |
| Nutritional Value | 3% Carbohydrates, 3% Protein, Negligible Fat, Vitamins B2, B3, B5, D2, Phosphorus, Potassium |
| Edible Parts | Entire Mushroom (Cap to Stem) |
| Storage | Refrigerate in Original Packaging or Paper Bag, Not Plastic |
| Availability | Widely Available in Supermarkets, Grocery Stores, Farmers' Markets |
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What You'll Learn
- Button mushrooms are a variety of Agaricus bisporus, a basidiomycete mushroom 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
- White button mushrooms represent about 90% of mushrooms consumed in the United States
- They are easy to slice, with a delicate flesh that bruises easily
- Button mushrooms are versatile and can be used in various dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, and burgers
Button mushrooms are a variety of Agaricus bisporus, a basidiomycete mushroom native to grasslands in Eurasia and North America
Button mushrooms, or white button mushrooms, are a variety of Agaricus bisporus. This is a basidiomycete mushroom native to the grasslands of Eurasia and North America. It is cultivated in over 70 countries and is one of the most commonly and widely consumed mushrooms in the world.
The white button mushroom is the most famous of all the fungal fruiting bodies. It is found in almost every grocery store globally and is the most popular mushroom, representing about 90% of mushrooms consumed in the United States. It is edible from cap to stem and has a flavour that intensifies when cooked, becoming tender and juicy with a meaty texture.
White button mushrooms are immature Agaricus bisporus, which can also be brown when immature. When marketed in its mature state, the mushroom is brown and commonly sold as portobello, portabella, or portobella. The mature mushroom typically measures 10-15cm in cap diameter, although the immature variety is smaller, at 5-10cm.
White button mushrooms are easy to slice and prepare. They have a delicate flesh and should be handled gently as they bruise easily. They are versatile and can be used in a variety of dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and as a side dish.
Button mushrooms have a high water content, at around 92%, and are prone to turning mouldy or slimy, so they should be used as soon as possible or stored in the fridge for a few days.
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They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms in the world
The Agaricus bisporus, commonly known as the cultivated mushroom, 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 widely consumed mushrooms globally.
The Agaricus bisporus mushroom has a rich history of cultivation, dating back to the early observations of French botanist Joseph Pitton de Tournefort in 1707. However, it was not until 1893 that successful cultivation methods were discovered by the Pasteur Institute in Paris, utilising sterilised spawn on composted horse manure. This breakthrough paved the way for modern commercial varieties of the common agaricus mushroom, which was originally light brown.
The white variety of Agaricus bisporus, known as the white button mushroom, was discovered in 1925 at the Keystone Mushroom Farm in Coatesville, Pennsylvania. This variety quickly gained popularity due to its visual appeal, becoming a staple in commercial cultivation and distribution. Today, the white button mushroom is found in virtually every grocery store worldwide and represents about 90% of mushrooms consumed in the United States.
The versatility of button mushrooms in various dishes contributes to their widespread consumption. They are easy to slice, have a mild earthy, meaty, and brothy flavour, known as umami, and complement many recipes. Button mushrooms are commonly used in pasta, stir-fries, omelettes, salads, soups, sauces, and as toppings for pizzas and burgers. They can be eaten raw or cooked, with their flavour intensifying when cooked, taking on a tender and juicy texture.
The nutritional profile of button mushrooms also makes them a popular food choice. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. Additionally, they contain dietary minerals like phosphorus and potassium. Button mushrooms are high in water content, typically around 92%, which affects their flavour and storage requirements. To maintain freshness, it is recommended to store them loose in the refrigerator, avoiding plastic packaging that can trap moisture and encourage spoilage.
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White button mushrooms represent about 90% of mushrooms consumed in the United States
White button mushrooms, scientifically known as Agaricus bisporus, are the most commonly consumed mushrooms in the United States, making up about 90% of the total mushrooms consumed in the country. They are native to grasslands in North America and Eurasia and are cultivated in over 70 countries worldwide. White button mushrooms are the same as crimini and portabella mushrooms, with the only difference being their age—the brown crimini and portabello mushrooms are more mature versions of the white button mushroom.
White button mushrooms have a quintessential mushroom flavour and are incredibly versatile in cooking. They have a mild, earthy flavour and a semi-firm texture, making them suitable for salads and other fresh applications. Their flavour intensifies when cooked, becoming tender, juicy, and meaty, which makes them ideal for sautéing, grilling, roasting, and incorporating into various dishes. They are also a good source of vitamins D and B, protein, and dietary fibre, while being low in calories and fat.
White button mushrooms are typically smaller and have a round shape, with a white or cream-coloured, rounded cap hidden under a delicate veil and a smooth, white stem. They are widely available at supermarkets, grocery stores, and farmers' markets. When selecting white button mushrooms, look for firm specimens with a smooth, dry surface. They should be stored in a paper bag or a perforated container in the refrigerator and used within a few days for optimal freshness.
White button mushrooms are also the subject of research for their potential health benefits. A study conducted at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University suggested that white button mushrooms may promote immune function by increasing the production of certain protective proteins in the body.
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They are easy to slice, with a delicate flesh that bruises easily
Button mushrooms are versatile and widely used in cooking. They are easy to slice, with a delicate flesh that bruises easily. When preparing button mushrooms, it is important to handle them gently to avoid bruising. The mushrooms have a high water content, which contributes to their soft texture and makes them prone to turning mouldy or slimy if not used promptly. Therefore, it is recommended to use them as fresh as possible or within a few days of purchasing.
Button mushrooms, also known as Agaricus bisporus, are cultivated mushrooms native to grasslands in Eurasia and North America. They have a light colour, typically white or cream, and a smooth, plump appearance. Their high water content, reaching up to 92%, is responsible for diluting the umami flavour that is more pronounced in mature mushrooms like cremini and portobello.
While the entire mushroom is edible, from cap to stem, some chefs recommend peeling the skin, especially for older mushrooms. However, with button mushrooms, toughness is usually not an issue, and rinsing them gently is often sufficient to remove any dirt. Peeling is considered optional and primarily serves aesthetic purposes and to remove any tough skin on older mushrooms.
When selecting button mushrooms at the grocery store, look for those with a closed veil, indicating freshness, and avoid those with an open veil, which exposes the dark gills, as they are less fresh. Choose mushrooms that are smooth, firm, and plump, and store them in their original packaging or a porous paper bag to prolong their shelf life.
Button mushrooms are incredibly versatile in the kitchen. They can be eaten raw or cooked and are suitable for various dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, and as a topping for pizzas and burgers. Their flavour intensifies when cooked, taking on a juicy and meaty texture. Additionally, button mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, as well as dietary minerals like phosphorus and potassium.
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Button mushrooms are versatile and can be used in various dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, and burgers
Button mushrooms, also known as white mushrooms, are the most popular variety of mushrooms, constituting 90% of mushroom consumption in the United States. They are versatile and can be used in a wide range of dishes, including pasta, stir-fries, omelettes, salads, soups, sauces, pizzas, and burgers.
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, meaty texture, and high water content make them extremely versatile in cooking.
Button mushrooms are commonly used in pasta dishes, adding a juicy and savoury element to the meal. They can be sautéed in butter or olive oil, or tossed with pasta cooking water to create a transparent "sauce" that clings to the pasta strands.
In stir-fries, button mushrooms can be combined with other vegetables, such as onions, bell peppers, and French beans. They can be stir-fried with a variety of sauces and spices, including soy sauce, oyster sauce, and black pepper.
Omelettes are another classic dish that benefits from the inclusion of button mushrooms. The mushrooms can be sliced thinly, cooked, and then added to the omelette just before serving, creating a delicious and hearty breakfast, lunch, or dinner option.
Salads can also be enhanced by the addition of button mushrooms, which can be cooked and seasoned with garlic, salt, pepper, and herbs such as dill and parsley. They add a savoury element to the salad and can be served cold or warm.
Soups made with button mushrooms are straightforward to prepare, although they require time to sauté and simmer the ingredients properly. The mushrooms can be cooked with onions and garlic, and then simmered with vegetable stock, cream, and seasonings to create a creamy and flavourful soup.
Button mushrooms are also excellent for making sauces that can be served with a variety of dishes, including steak, chicken, and omelettes. The mushrooms can be sautéed and combined with cream, wine, and parmesan cheese to create a rich and savoury sauce.
Additionally, button mushrooms are a popular topping for pizzas, where they can be sautéed and combined with cheese, herbs, and other toppings. They add a savoury and juicy element to the pizza, making it a delicious vegetarian option.
Finally, button mushrooms are a great addition to burgers, where they can be sautéed and served as a topping or side dish. They pair well with meats such as steak, chicken, and fish, adding a savoury flavour to the meal.
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Frequently asked questions
Button mushrooms, or white button mushrooms, are a variety of mushroom that are cultivated in over 70 countries and are one of the most commonly and widely consumed mushrooms in the world. They are native to grasslands in Eurasia and North America.
Button mushrooms have an umami flavour, which comes from a type of amino acid called glutamate. Their flavour is comparatively mild as their high water content dilutes it. When cooked, their flavour intensifies, and their texture becomes tender and juicy.
Button mushrooms are prone to turning mouldy or slimy due to their high water content. It is best to use them as soon as possible after purchase. They can be stored in the fridge for 2-3 days, but they should not be stored in plastic as this traps moisture. Instead, store them in their original packaging or a porous paper bag.
Button mushrooms are easy to slice and should be handled gently as they bruise easily. Peeling is optional, but some chefs recommend it to improve the appearance of the mushrooms. They can be cleaned by brushing off any debris with a damp paper towel or briefly rinsing them under running water and then patting them dry.
