White button mushroom: nutrition and how to use it

Fun facts

• White button mushrooms, brown cremini and palm sized portobellos are actually the same species. They differ only in variety and how mature they are at harvest.
• According to USDA, 100g of raw white mushrooms has only about 22 kcal, 3.1g of protein and 318mg of potassium. A whole 200g box is under 45 kcal.
• Mushrooms can make vitamin D when exposed to sunlight or UV lamps, a bit like human skin. Read more in vitamin D foods and sunshine.
• Vietnamese cooks use them in soups, mixed stir fries, stuffed mushrooms and Western style dishes like pasta and beef with mushroom sauce. The kOBE recipe library has 16 dishes that use them.

Choosing and storing

Choose mushrooms with evenly white caps closed around the stem, a dry surface and a firm feel. Open caps showing brown gills, large dark patches or slime mean they are getting old. Keep them in a paper bag or their vented box in the fridge and use within 4 to 5 days. Sealed plastic bags make them sweat and turn slimy quickly.

Cooking it well

Rinse quickly or wipe with a damp cloth right before cooking; do not soak, because they absorb water and will not brown well. Put them in a very hot pan in a single layer and leave them a few minutes to turn golden before stirring. Salt at the end so they do not release water too early. Button mushrooms are also lovely roasted whole with a little olive oil and garlic.

Frequently asked questions