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

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  Moveable Feast

  Mushroom Medley in Parchment with Rosemary and Gremolata

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  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…

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  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.

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  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…

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  Poached Arctic Char with Brown Butter and Shiitake

  Nutty brown butter and tart fresh lemon complement arctic char’s rich flavor, and the accompanying shiitake and sugar snap peas add texture and earthy sweetness. If you can’t find arctic…