..The button mushroom is one of the most widely cultivated mushrooms in the world. This fungus is also called the table mushroom, white mushroom, common mushroom, cultivated mushroom, and called champignon de Paris in France.
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Note that while this specific mushroom is sometimes called simply champignon in the English-speaking world, this word means "fungus" in general in French, including all mushrooms, toadstools and even fungal infections.
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Overview
Most grocery stores in the Western world sell this mushroom in canned and fresh preparations. An agaric, its gills are often left on in preparations. It can be found cooked on pizzas and casseroles,stuffed mushrooms, raw on salads, and in various forms in a variety of dishes.
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Button mushrooms are fairly rich in vitamins and minerals. The mushroom contains an especially high amount of vitamin B and potassium. Raw mushrooms are naturally cholesterol, fat, and sodium free. The mushrooms also have very low energy levels—five medium-sized button mushrooms added together only have twenty calories (80 kilojoules).
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Button mushrooms have a unique flavor that can be matched by few other mushrooms. No specific flavor can be defined; most people describe the mushroom as "plain", but other people say that the button mushroom tastes slightly sweet or "meaty".
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Like potatoes and apples, table mushrooms "rust" quickly when exposed to air. When sliced and exposed to air for ten minutes or more, the mushrooms quickly soften, turn a brownish color, and lose their original flavor. For this reason, whole raw button mushrooms always have the best flavor.
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The Agaricus bisporus mushroom originated in France. Today's commercial variety of the button mushroom was originally a light brown color. In 1926, a Pennsylvanian mushroom farmer found a clump of button mushrooms with white caps in his mushroom bed. As was done with the navel orange and red delicious apple, cultures were grown from the mutant individuals, and most of the cream-colored store mushrooms we see today are products of this haphazard natural mutation.
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In most supermarkets, button mushrooms are marketed as "table mushrooms" and are often packed in small quantities. Mushrooms may be sold sliced or whole.
..
Overview
Most grocery stores in the Western world sell this mushroom in canned and fresh preparations. An agaric, its gills are often left on in preparations. It can be found cooked on pizzas and casseroles,stuffed mushrooms, raw on salads, and in various forms in a variety of dishes.
..
Button mushrooms are fairly rich in vitamins and minerals. The mushroom contains an especially high amount of vitamin B and potassium. Raw mushrooms are naturally cholesterol, fat, and sodium free. The mushrooms also have very low energy levels—five medium-sized button mushrooms added together only have twenty calories (80 kilojoules).
..
Button mushrooms have a unique flavor that can be matched by few other mushrooms. No specific flavor can be defined; most people describe the mushroom as "plain", but other people say that the button mushroom tastes slightly sweet or "meaty".
..
Like potatoes and apples, table mushrooms "rust" quickly when exposed to air. When sliced and exposed to air for ten minutes or more, the mushrooms quickly soften, turn a brownish color, and lose their original flavor. For this reason, whole raw button mushrooms always have the best flavor.
..
The Agaricus bisporus mushroom originated in France. Today's commercial variety of the button mushroom was originally a light brown color. In 1926, a Pennsylvanian mushroom farmer found a clump of button mushrooms with white caps in his mushroom bed. As was done with the navel orange and red delicious apple, cultures were grown from the mutant individuals, and most of the cream-colored store mushrooms we see today are products of this haphazard natural mutation.
..
In most supermarkets, button mushrooms are marketed as "table mushrooms" and are often packed in small quantities. Mushrooms may be sold sliced or whole.
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