Emma Wilson
White button mushrooms, also known by the scientific name Agaricus bisporus, are one of the most common 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. White button mushrooms have a mild flavour and a meaty texture, making them a versatile ingredient in a wide range of recipes and cooking techniques. They are easy to slice and cook, and can be eaten raw or prepared in soups, salads, stir-fries, and on pizzas. White button mushrooms are the same species as criminis and portobellos, with the only difference being their age.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus bisporus |
| Common Name | White button mushroom, white mushroom, table mushroom, champignon de Paris (Paris mushroom), common mushroom |
| Origin | Native to grasslands in Eurasia and North America |
| Cultivation | Cultivated in more than 70 countries |
| Color | White, brown |
| Texture | Semi-firm, meaty |
| Flavor | Mild, earthy, brothy, umami |
| Water Content | 92% |
| Nutrition | 3% carbohydrates, 3% protein, negligible fat |
| Energy | 93 kilojoules (22 kilocalories) of food energy per 100 g |
| Vitamins | Excellent source of riboflavin, niacin, and pantothenic acid |
| Minerals | Good source of phosphorus and potassium |
| Vitamin D | 0.2 micrograms (8 IU) of vitamin D per 100 g |
| Storage | Refrigerate in original packaging or porous paper bag for up to a week |
| Cleaning | Brush off debris or rinse briefly and pat dry |
| Uses | Soups, salads, pizzas, stir-fries, sautés, stews |
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What You'll Learn
Button mushrooms are the common white mushrooms
Button mushrooms, also known as white button mushrooms, are the common white mushrooms with a mild flavour and meaty texture. They are used in a wide range of recipes and cooking techniques. They are widely available at supermarkets, grocery stores, and farmers' markets and are found in virtually every grocery store in the world. In fact, an estimated 90% of the mushrooms consumed in the United States are of the button variety.
White button mushrooms are the same mushroom as the crimini or brown mushroom, as well as the portabella. The difference is simply their age. The brown crimini and the large, brown portabella are more mature versions of the very same mushroom. The white button mushroom is the most famous fungal fruiting body and is cultivated in more than 70 countries. It is one of the most commonly and widely consumed mushrooms in the world.
White button mushrooms have a quintessential mushroom flavour and are versatile in cooking. They can be eaten raw or cooked and work well in soups, stews, stir-fries, salads, and on pizzas. They are also great stuffed or sautéed. They have a trumpet-like shape and a depression in the centre of their caps. They are easy to slice and should be handled gently as they bruise easily. When bruised, the white flesh turns first pink and then brown.
White button mushrooms are a good source of dietary minerals such as phosphorus and potassium. They are also an excellent source of B vitamins such as riboflavin, niacin, and pantothenic acid. They have a high water content, at around 92%.
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They have a mild flavour and meaty texture
Button mushrooms, or Agaricus bisporus, are the common white mushrooms with a mild flavour and meaty texture. They are used in a wide range of recipes and cooking techniques. Their flavour is earthy, meaty, and brothy, a combination of flavours known as umami, though their flavour is comparatively mild. This is because their high water content, at around 92%, dilutes the umami flavour.
Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are the most common type of mushroom, with an estimated 90% of the mushrooms consumed in the US being of the button variety. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms in the world.
Button mushrooms are easy to slice and prepare. They can be eaten raw or cooked, working well in soups, stews, stir-fries, salads, and on pizzas. They are also great stuffed or sautéed. When selecting button mushrooms, choose those that are firm, smooth, and plump, with a closed veil under the cap, indicating freshness. They should be stored in their original packaging or a porous paper bag and will keep for up to a week in the refrigerator.
Button mushrooms are the same species as criminis and portobellos, simply at different stages of maturity. Crimini mushrooms, sometimes spelled cremini, are darker, firmer, and more mature than button mushrooms, while portobellos are the mature form of criminis.
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They are widely available at supermarkets
White button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are the most common type of mushroom, with an estimated 90% of the mushrooms consumed in the United States belonging to the button variety. They are also cultivated in at least 70 countries worldwide.
When selecting button mushrooms at the grocery store, look for young specimens with unopened caps and no signs of bruising or sliminess. The mushrooms should be firm, with a fresh, smooth appearance. The surface should be dry but not dried out, and they should appear plump. A closed veil under the mushroom cap indicates a fresher mushroom, while an open veil, which exposes the dark gills, means it is less fresh. Avoid mushrooms that appear dried or shrivelled.
Button mushrooms can be purchased loose in the produce department or pre-packaged in plastic containers or sliced. However, loose mushrooms are preferable as they can be individually inspected. They can also be purchased fresh and stored in the refrigerator for up to a week, either in their original packaging or a porous paper bag to prolong their shelf life.
White button mushrooms are versatile in cooking and can be eaten raw or cooked. They are suitable for soups, salads, pizzas, stir-fries, omelettes, and as a side dish. They have a mild flavour and meaty texture, contributing to their popularity and culinary versatility.
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They are cultivated in more than 70 countries
Button mushrooms, scientifically known as Agaricus bisporus, are cultivated in over 70 countries. They are native to grasslands in Eurasia and North America. They are widely consumed and are available in virtually every grocery store worldwide. In fact, an estimated 90% of the mushrooms consumed in the United States are button mushrooms.
The Agaricus bisporus mushroom has two colour states while immature—white and brown. The white variety is commonly known as the button mushroom, while the brown variety is called crimini, cremini, baby bella, or Italian mushroom. When the brown strain grows larger and matures, it is called the portobello. These are all the same species, with the only difference being their age. The white button mushroom is also known as the common mushroom, table mushroom, or champignon in French.
Button mushrooms have a quintessential mushroom flavour and are versatile in cooking. They are easy to slice and can be eaten raw or cooked. They are commonly used in soups, salads, pizzas, stir-fries, and omelettes, among other dishes. They are also great stuffed or sautéed.
Button mushrooms are cultivated in many countries due to their popularity and versatility. They are easy to grow and have a high water content, making them suitable for a range of recipes and cooking techniques. Their mild flavour and meaty texture make them a popular choice for chefs and home cooks alike.
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They are the same species as cremini and portobello mushrooms
White button mushrooms, also known by the scientific name Agaricus bisporus, are the same species as cremini and portobello mushrooms. They are native to grasslands in Eurasia and North America and are cultivated in over 70 countries, making them one of the most commonly consumed mushrooms globally.
Button mushrooms are the immature white form of this mushroom species, known for their mild flavour and versatility in various recipes. As they mature, they develop into cremini mushrooms, which are darker, firmer, and more mature than their white button counterparts. Creminis, sometimes spelled as "cremini", are considered the middle child in the mushroom's life cycle. They are also known as "baby bellas" by retailers looking to capitalise on the popularity of portobellos.
Portobello mushrooms represent the final stage of maturity for this mushroom species. They are large, brown, and fully mature versions of the same mushroom. Portobellos are commonly found worldwide in fields and grassy areas following rain, especially in association with manure.
The difference between these three varieties is simply their age, with white button mushrooms being the youngest, cremini being more mature, and portobello being the oldest. As the mushrooms age, their water content diminishes, resulting in an enhanced umami flavour.
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Frequently asked questions
The scientific name for button mushrooms is Agaricus bisporus.
Agaricus bisporus is commonly known as the cultivated mushroom, white mushroom, table mushroom, button mushroom, champignon de Paris (Paris mushroom), crimini, cremini, baby bella, Italian mushroom, portobello, portabella, portobella, and more.
Button mushrooms are white with a trumpet-like shape and a depression in the center of their caps. As they mature, they become brown and their caps flatten out, typically measuring 5-10 cm (2-4 inches) in diameter.
Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are cultivated in more than 70 countries and are one of the most commonly consumed mushrooms worldwide.
