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Also known as common mushroom, button mushroom, white mushroom, table mushroom, champignon mushroom

Scientific Binomial Name: Agaricus bisporus

SELECTION INFORMATION
Usage

Eating fresh, cooking, in salads and stir-fry.

Selection

Good-quality button mushrooms are dry, have smooth, firm caps and are completely closed at the gills (the area where the stem joins the mushroom). While bright white mushrooms may look better in your recipe, they do not mean the mushrooms taste better tha

Avoid

Avoid button mushrooms that are wet, brown (other varieties should be brown), bruised, or open at the gills.

Storage

To store mushrooms, keep them unwashed, dry, cool and dark.

Store mushrooms in a brown paper bag, or in a Tupperware type container on a paper towel in the refrigerator. Do not store mushrooms in plastic bags!

Ripening

Mushrooms will not ripen further after picking - they will only deteriorate, so use as soon as possible.

  • Nutritional Information
  • Button Mushrooms are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Thiamin, Vitamin B6, Iron, Magnesium and Zinc, and a great source of Dietary Fiber, Riboflavin, Niacin, Folate, Pantothenic Acid, Phosphorus,

  • Tips & Trivia
  • To store mushrooms, keep them unwashed, dry, cool and dark.

    Store mushrooms in a brown paper bag, or in a Tupperware type container on a paper towel in the refrigerator. Do not store mushrooms in plastic bags!

    To clean mushrooms, wipe them with a damp cloth or soft vegetable brush. Because of their porous nature, mushrooms should not be washed in water, as they will absorb water like a sponge, losing nutrients, flavor and changing texture.

    Three thousand years ago, mushrooms were a delicacy of the Pharaohs in Egypt, who considered them too delicate for common people to eat. They were favored in ancient Rome as a "food of the gods."

    Cultivated in France around 1700, mushrooms were first introduced into this country as a cultivated plant about 1890.

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