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Variety: White Button
Anything but Common
White button mushrooms represent about 90% of the mushrooms consumed in the United States.
While white button mushrooms are the most common variety of mushroom, their quintessential mushroom flavor and culinary versatility make them anything but. A fascinating fact about the white button mushroom is that it’s the same mushroom as the crimini, or brown mushroom, as well as the portabella. The difference is simply their age. The brown crimini and the large, brown portabella are more mature versions of the very same mushroom.
White Button Mushroom, White Mushroom, Button Mushroom (no matter the size), Common Mushroom, Champignon (French), Table Mushroom
Flavor and texture
White buttons feature the classic mushroom umami flavor that is slightly milder than other varieties of mushrooms. Its semi-firm texture elicits a pleasantly crisp bite when sliced raw into salads and other fresh applications. This quintessential mushroom variety also is a perfect pick for any cooking application. The white button mushroom’s flavor intensifies when cooked, and its texture becomes tender, juicy and satisfyingly meaty.
At the grocery store, select white button mushrooms that are firm with a fresh, smooth appearance. The surface of the mushroom should be dry, but not dried out, and appear plump. White button mushrooms typically feature a closed veil under the mushroom cap as opposed to an open veil that reveals the mushrooms gills. Store mushrooms in original packaging or in a porous paper bag for prolonged shelf life, and they may keep for up to a week in the refrigerator. Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month. To clean mushrooms, brush off any debris from mushrooms with fingers or a damp paper towel, or rinse briefly under running water and pat dry with a paper towel. Note that the entire mushroom is edible from cap to stem!