Button Mushrooms

The button mushroom, better known as a white mushroom or sometimes Agaricus bisporus is the most widely cultivated, harvested, and distributed mushroom in the world. The mildly flavored, hardy fungus can be found fresh, dried, and canned in grocery stores all over the world. It has two color states while immature—white and brown—both of which have various names. When mature, the same mushroom is known as Portobello mushroom.

When immature and brown this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.

The button mushroom has a classic mushroom like appearance, with a short thick stalk and a white cap. The mushroom is gilled beneath the smooth cap, and a small ring of flesh surrounds the stem where it meets the cap. When young, this ring of flesh forms a veil over the gills of the mushroom. This mushroom can be found growing almost anywhere, including lawns, compost piles, leaf mold, wood chips, dead trees, and well fertilized soil. They are easy to identify and to pick, making them a popular choice for mushroom hunters.

The brown variety of the button mushroom is often found marketed as a crimini mushroom. Crimini mushrooms have a darker and more earthy flavor which some consumers like because it adds complexity to food. Allowed to grow to a large size, this mushroom is also packed and sold under the portobello mushroom label. Portobello mushrooms are usually quite large, and also have a rich flavor which pairs with a meaty texture. All varieties of button mushroom pack and ship well, and tend to be very stable if kept in dry, cool conditions.

When selecting button mushrooms for eating, look for specimens which still have tightly closed veils covering the gills. Also try to pick out firm dry specimens without a slimy texture or cracks. Store the mushrooms in a paper bag in a cool part of the fridge, and try to use them within one week. When you are ready to use mushrooms, brush them lightly to remove dirt and leaf mold or wash them if the mushrooms are being used immediately. Mushrooms are extremely porous and soak up water like a sponge.


Tips 

1. Because they are mostly water, never soak fresh mushrooms and also be aware that salt releases the water in mushrooms, so judge the salt usage accordingly for your particular recipe.
 
2. An egg-slicer makes quick work of slicing mushrooms into uniform pieces. Cut edges of mushrooms will turn dark when exposed to air. When they will be served raw, cut just before serving or wipe the cut edges with lemon juice in order to protect color.

3. For easy marinated mushrooms, cover cleaned button mushrooms with your favorite vinaigrette, cover and refrigerate for 2 days.

4. Avoid aluminum pans when cooking light-colored mushrooms. The aluminum will discolor the mushrooms.

5. Since mushrooms contain so much water, no additional liquid is needed when cooking them in a microwave. Do not cover.