A.K.A

white mushrooms, button mushrooms, supermarket mushrooms

What is it?

The mushrooms you most commonly see in the supermarket are cultivated white mushrooms. Their caps range in diameter from 1/2 to 3 inches, but it is only the smallest specimens that are labelled “button mushrooms.”

White mushrooms have a mild, earthy flavor. Though their flavor is pleasantly subtle—almost bland—when raw, it deepens nicely as they are cooked. These mushrooms are available year-round but are at their peak in fall and winter.

Don’t have it?

Cremini mushrooms are a more flavorful version the white button, and the two can be used relatively interchangeably.

How to choose:

Seek out firm, unblemished, and uniformly colored mushrooms with tightly closed caps. You can tell a mushroom is past its prime when all of its gills are showing.

How to prep:

Trimming white button mushrooms is simple. All you really need to do is trim the very ends of the stems.

To wash or not to wash? There are different schools of thought on how to clean mushrooms. One approach is to brush them off with a dry or damp towel or a soft brush. This method works well if the mushrooms aren’t very dirty, but if they are, we prefer to wash them, albeit gently. Rinse them briefly, one at a time, under running water, then transfer them to a dry towel and give them a little pat to blot away surface moisture. This method removes the grime without completely soaking them.

Mushrooms tend to exude lots of moisture when they’re heated, particularly if they’ve been rinsed. This is why we like to sauté them, in plenty of oil or butter, over medium-high to high heat—the high temperature helps the moisture evaporate quickly so the mushrooms can then brown well.

How to store:

White button mushrooms should be stored in a place that allows as much cool air to circulate around them as possible. Ideally, they should be arranged on a tray in a single layer, covered with a damp paper towel and refrigerated. Stored this way, they’ll keep for up to 3 days.

Recipes

• 
  Recipe

  Moussaka Nistisimo (Vegan Moussaka)

  This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

• 
  Recipe

  Quick Beef Stew with Red Wine and Rosemary

  Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot.…

• 
  Recipe

  Bulgur with Mushrooms and Cashews

• 
  Recipe

  Chopped Antipasti Salad

  Loaded with bite-size pieces of cheese, salami, tangy peppers, and tomatoes, this salad channels the flavors of an Italian appetizer platter with hints of the Hungarian flavors Nick grew up…

• 
  Recipe

  Pan-Fried Polenta with Mushrooms

  Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped with a sauté of mixed mushrooms, can be a first course…

• 
  Recipe

  Quinoa and Mushroom Risotto

  This creamy, earthy, aromatic faux risotto is just as soothing and satisfying as the real deal. Plus there’s no need for constant stirring.

• 
  Recipe

  “Napolitan” Spaghetti

  When the Americans arrived in Japan after World War II, they set up headquarters in the New Grand Hotel in Yokohama. A crowd of hungry GIs had to be fed,…

• 
  Recipe

  Turkey & Vegetable Potpie with Biscuit Crust

  At Maialino, a cook and a pastry cook faced with a lot of leftover turkey conspired to come up with a new and improved potpie, one that benefited from adjustments…