Emma Wilson
Champignon mushrooms, or 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 have two colour states while immature – white and brown – and are known by various names, including chestnut, portobello, portabellini, button and champignon de Paris. They are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat. They are a good source of vitamin D, phosphorus, potassium, riboflavin, niacin, and pantothenic acid. Champignon mushrooms are versatile in cooking and can be used in pasta dishes, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and more.
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What You'll Learn
Champignon is French for mushroom
Champignon is indeed French for mushroom. The word is borrowed from French into several other languages, including English, German, and Swedish. In English, "champignon" is sometimes used in fancy restaurants in the US, and in Australia. In the Deep South, Louisiana, and Alabama, the use of the term "champignon" for mushrooms may be a legacy of the region's French colonial past.
"Champignon" is used in the names of several varieties of mushroom, including "champignon de Paris", "Marasmius oreades" or "fairy ring champignon", and "Agaricus bisporus", which is also known as the cultivated mushroom. Agaricus bisporus is native to grasslands in Eurasia and North America and is cultivated in more than 70 countries. It is one of the most commonly and widely consumed mushrooms in the world. It has two colour states while immature – white and brown – and several names for its mature state, including chestnut, portobello, portabellini, button, and champignon de Paris.
Button mushrooms, which are white, are the most popular mushroom, representing about 90% of mushrooms consumed in the United States. They are widely available at supermarkets, grocery stores, and farmers' markets. They are easy to slice and don't require much pressure from a chef's knife. Their flesh is somewhat delicate, and they should be handled gently. They bruise easily, and when that happens, the white flesh turns first pink and then brown. They are great in pasta dishes, stir-fries, omelettes, salads, soups, sauces, as a topping for pizzas and burgers, and as a side dish, served sautéed with butter, herbs, and garlic, especially alongside grilled steaks and other meats.
Like other mushrooms, button mushrooms are prone to turning mouldy or slimy, so they should be used as soon as possible. However, storing them in the fridge for two to three days is fine, provided they are not encased in plastic, which traps moisture and can cause them to turn slimy. To preserve freshness, buy whole mushrooms and store them loose in the crisper drawer on the humid setting, with a clean paper towel underneath them.
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Champignon mushrooms are also known as white button mushrooms
Champignon mushrooms, also known as white button mushrooms, are one of the most commonly consumed mushrooms in the world. They are native to the grasslands of Eurasia and North America and are cultivated in more than 70 countries. Champignon mushrooms have a white colour when immature and a brown colour when mature, with additional names for each state, such as chestnut, portobello, portabellini, and button.
White button mushrooms have a high water content of around 92%, with the rest of their composition consisting of carbohydrates, protein, and negligible fat. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid, and are a good source of dietary minerals such as phosphorus and potassium.
These mushrooms are versatile in cooking and can be used in pasta dishes, stir-fries, omelettes, salads, soups, sauces, and as a topping for pizzas and burgers. They have an umami flavour that intensifies when cooked, and their texture becomes tender and juicy.
When purchasing white button mushrooms, look for those that are firm, smooth, and plump, with a closed veil underneath the cap, indicating freshness. They can be stored in the refrigerator for up to a week and should be wrapped in a slightly damp paper towel or stored in their original packaging or a porous paper bag.
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Champignon mushrooms are 92% water
Champignon mushrooms, also known as Agaricus bisporus, are cultivated in at least 70 countries worldwide and are one of the most commonly and widely consumed mushrooms. They are native to grasslands in Eurasia and North America and have two colour states while immature – white and brown. When marketed in its mature state, the mushroom is brown with a cap measuring 10–15 cm (4–6 in).
The high water content in champignon mushrooms dilutes their umami flavour, which is described as earthy, meaty, and brothy. As the mushrooms mature into their cremini and portobello phases, their water content diminishes, and the umami flavour is enhanced.
Champignon mushrooms are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. They are also a good source of the dietary minerals phosphorus and potassium. In addition, these mushrooms contain negligible fat and provide 93 kilojoules (22 kilocalories) of food energy per 100 g (3.5 oz).
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Champignon mushrooms are native to grasslands in Eurasia and North America
Champignon mushrooms, scientifically known as Agaricus bisporus, are native to grasslands in Eurasia and North America. They are one of the most commonly and widely consumed mushrooms in the world, cultivated in more than 70 countries. Champignon mushrooms have two colour states while immature: white and brown. Both colours have various names, and the mature state has additional names, including chestnut, portobello, portabellini, and
Agaricus bisporus mushrooms are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. They also contain dietary minerals such as phosphorus and potassium. Champignon mushrooms have a delicate flesh and should be handled gently as they bruise easily. Their flavour is earthy, meaty, and brothy, a combination known as
In the wild, Agaricus bisporus mushrooms have some poisonous lookalikes, such as Entoloma sinuatum. They can also be confused with Agaricus xanthodermus, an inedible mushroom found worldwide in grassy areas. Agaricus bisporus mushrooms are commonly found worldwide in fields and grassy areas following rain, especially in association with
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Champignon mushrooms are best stored in the fridge
Champignon mushrooms, scientifically known as Agaricus bisporus, 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. They have two colour states while immature—white and brown—and are known by various names, including chestnut, portobello, portabellini, button and champignon de Paris.
Button mushrooms, for example, are already saturated with water—their water content is around 92%. If stored in plastic, they will sit in a damp container or bag, which causes discoloration, mould, and slime. Therefore, it is best to avoid storing whole mushrooms in plastic bags. Instead, buy whole mushrooms and store them loose in the fridge with a clean paper towel underneath.
If you buy pre-sliced mushrooms, remove any plastic wrap and store them in their container, uncovered, in the fridge. Sliced mushrooms should be used within three days, while whole mushrooms should be used within a week. If you are unable to use mushrooms within a week, consider freezing them. However, fresher mushrooms tend to freeze better, so do this sooner rather than later—and remember that you'll need to cook them first.
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Frequently asked questions
Champignon is a French word that means mushroom. In English, it is commonly used to refer to Agaricus bisporus, which 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.
The champignon mushroom has several names depending on its colour and maturity. When immature and white, it may be called a white mushroom, button mushroom, or baby bella. When mature and brown, it is often sold as a portobello, portabella, or portobella mushroom.
Champignon mushrooms are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat. They are an excellent source of B vitamins, including riboflavin, niacin, and pantothenic acid. They also contain dietary minerals such as phosphorus and potassium. Fresh champignon mushrooms are a good source of vitamin D, but their vitamin D2 content increases substantially after exposure to UV light.
