The white button mushroom, Agaricus bisporus, is also known as Agaric cultivé, Champignon de Paris, and Cultivated mushroom. It is a the most common mushroom that is also happens to be the same species as Crimini mushrooms, baby Portobella, baby bella, mini bella, Button mushrooms, Brown mushrooms and the Portabella mushroom.

White button mushrooms are tiny thumbnail sized mushrooms with smooth rounded caps and short truncated stems. Depending on when they are harvested they are either stark white in color or earthen brown like a Crimini mushroom. Their flavor is mild when raw and more fragrant and meaty when cooked.

Nutritional Value

Mushrooms are 90% water and virtually calorie free. They are also rich in potassium, selenium, protein, and cancer preventing antioxidants.

Serving Ideas

Button mushrooms may be eated fresh or cooked. Their small size makes them ideal for skewers, serving whole in soups and stews or salads. They take on the flavor of other ingredients well; pair with strong cheeses, herbs, meats, wines or cream-based sauces. To store, refrigerate in paper towel or in a paper bag. Do not store mushrooms in plastic.

Geography/History

The first documented cultivation of Agricus bisporus was made by French botanist Joseph Pitton de Tournefort in 1707. Production of white button mushrooms in the United States began at the turn of the 20th century in Pennsylvania where mushrooms were grown in abandoned coal mines. Modern commercial production of white button mushrooms is an intricate process that starts with careful preparation of nutritionally rich compost material, seeding the compost with mushroom spores, careful monitoring the temperature and humidity of the grow houses and harvesting the mushrooms by hand. In the right growing conditions, mushrooms can double in size in just one day.

Seasons/Availability

White button mushrooms are available year round.