The wonderful world of button mushrooms

We have all probably bought button mushrooms at some point and eaten them. They are the most consumed, grown mushroom in the world and the history of their cultivation dates to the 6^th century AD although the commercial production of this mushroom only started in 17^th century in Europe. In Sikkim too button and oyster mushrooms are commonly available throughout the year. So, today we will dive deeper into this common mushroom and the wonderful health and culinary benefits this mushroom has to offer.

The scientific name for button mushrooms is Agaricus Bisporous and it grows on grasslands throughout the world in the wild. A lot of people who have been eating button mushrooms have no idea that this mushroom at later stages of its growth becomes even more interesting and gives us two more wonderful mushrooms that are prized for their culinary and health benefits namely Cremini and Portobello. So, without further ado, lets get into the wonderful world of this mushroom.

1.      Button mushrooms:As stated earlier, at three different stages of its growth, Agaricus Bisporous is known by three different common names. The first infant stage is the button mushroom which is usually small in size around 1-2 inches in diameter, white in color and has the most water content among the three. The common name comes from the fact that these mushrooms look like little white buttons. The versatility of button mushrooms is well known to people throughout the world, it can be consumed raw or cooked. We have commonly seen button mushrooms being used in pizzas and they can also be cooked as a vegetable as it can easily be roasted, sauteed, grilled or can also be used in soups. They are rich in protein and vitamin D, B, folate, phosphorous and Selenium which are all essential for us. In a place like Sikkim where a lot of people suffer from vitamin D deficiency, button mushrooms exposed to Ultra Violet light can be an excellent source of it. They are also rich in anti-oxidants and are low in calories making them an excellent choice among mushrooms.

2.      Cremini Mushrooms: The next stage of consumption/harvest of Agaricus Bisporous gives us the wonderful Cremini mushroom and you could easily say that this is the young adult version of this mushroom. They are darker in color as compared to the white button mushrooms and are also significantly larger. These mushrooms are prized for their depth of flavor, firm texture when cooking and umami flavor. Like button mushrooms, they also contain very little calories, protein, fiber and minerals like calcium, potassium, copper, and iron. The flavor is often described as more complex than its younger counterpart and can be cooked in many ways but the most popular way to cook them seems to be a sauté with some light oil in a skillet or pan. However, it can be eaten raw, in soups, grilled and is an excellent addition to meat dishes. Its meaty texture also makes it a popular alternative for vegetarian dishes. 

3.      Portobello Mushrooms: The third and final stage of button mushrooms are Portobellos which are among the more prized among the three. They are much larger than its two family members, ranging from 4-6 inches in diameter. They are harvested at the last stage of growth and has a cap that is fully opened with dark brown gills on the underside. They contain the least amount of water among the three and are prized for their meaty texture and strong umami flavor. The flavor is often described as rich, savory, earthy and dense. Its complex flavor allows for it to be cooked in many ways which includes grilling, roasting, as vegan steak, vegan burgers and can also be stuffed with other ingredients. Like its other family members, portobellos are also prized for their dietary benefits. They are rich in B Vitamins and are an excellent source of potassium, selenium, iron to name a few minerals. They are rarer and more expensive as compared to button or creminis but have a much higher culinary value.                                                                                            

Button mushrooms are available throughout the year in Sikkim however cremini and portobellos are much rarer despite all three mushrooms being the same. The cultivation of cremini and portobello mushrooms could also potentially boost income for farmers as they are prized mushrooms which are also easy to grow. Consumption and awareness of mushrooms is very important for a state like ours as it can easily boost the local economy and health.

PS: We don't encourage anyone to consume any mushrooms without proper verification, we are learners ourselves and consider ourselves beginners when it comes to mushroom identification. Never ever eat a wild mushroom without experts verifying the identification of the mushroom. Edible mushrooms have lookalikes which can be deadly toxic if consumed.