About Button Mushrooms

History

• The button mushroom was first cultivated in Paris, France, in about 1650. Until the realization that mushrooms both could be grown from spores and did not need light to grow, the button mushroom was grown in open fields. Afterward the growing was moved into dark, damp areas such as caves, though some are grown in mushroom houses. Button mushroom cultivation took hold in the United States after scientists produced the first native spawn for the mushroom in 1903. Mushroom spawn is sterilized cereal grain on which the mushroom propagates. The various strains of spawn produce different flavors and colors of mushrooms.

Button

• White button mushrooms are used in many recipes. You can buy them fresh, or in jars or cans. They are served diced in sauces, sliced in omelets, or grilled whole in addition to many other ways. The button mushroom's versatility adds to its popularity; some cooks even use mushrooms in place of meat in some recipes. This mushroom's mild flavor blends in with many dishes and seasonings. An interesting fact is that though the white button mushroom is the variety most sold in stores, it is not the only form Agaricus bisporus takes.

Crimini

• The crimini mushroom looks just like the white button mushroom, except that it is brown. They are the same species, however. Like the white button mushroom, the crimini is harvested before the caps are open, so that it too has the appearance of a little button. Mushrooms are high in vitamins and low in fat, so they make a perfect addition to salads, soups and stir fries.

Portabello

• The portabello mushroom, with its lush, wide spread is also of the Agaricus bisporus species. In this case, however, the mushroom is allowed to mature and its gills spread out. The portabello mushroom is much larger than either the white button or crimini varieties because it is not harvested until it reaches full maturity. When you inspect the underside of the smaller, button mushrooms, you notice that the gills are closed tight. This is what gives it the button look. The underside of a portabello mushroom is a much different thing, though. The gills are spread out, and because it is a more mature mushroom it has a different, stronger flavor. The portabello mushroom is often served grilled.