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We all know and love the 3 basic mushrooms that you can find in nearly any grocery store – Button, Cremini, and Portobello.

Each of these delicious mushrooms are staples in a variety of dishes from across the world.

If you’re anything like me, you may have wondered why out of the millions of species of mushrooms on our planet, why are only these 3 the most commonly found in today’s culinary world?

Well, what’s surprising is that they are all the same species of mushroom.

This species is called Agaricus bisporus and the only difference between the 3 seemingly different mushrooms is the age at which they are harvested!

Here’s a little information about the mushroom at each stage and what they’re best used for!

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White Button Mushrooms

Harvest Age & Notable Features:

Also known as simply White Mushrooms, or Button Mushrooms – these iconic fungi are harvested in the earliest stages of growth. The mushroom is still completely white and the cap is attached at the stem, covering the gills.

Unique Characteristics of White Button Mushrooms:

During this stage the mushrooms present a milder taste, and a softer texture. This is arguably the best mushroom to add fresh or uncooked to your salads, veggie trays, or charcuterie boards.

My Cooking Advice:

If you’re planning on eating your mushrooms raw, I would highly suggest peeling and discarding the outer skin of the cap. Mushrooms are basically little sponges and if you rinse them off they’ll turn soggy unless they are promptly cooked. Long ago, my sweet grandmother taught me that peeling the outer skin off gives you a clean, delicious mushroom without the moisture issue. Thanks Grandma!

Button Mushrooms are commonly enjoyed in dishes like:

• Pastas
• Omelets
• Mushroom & Swiss burgers
• Gravy
• Salads
• Grilled, or sauteed vegetables
• Vegetable trays

Cremini Mushrooms

Harvest Age & Notable Features:

The mid-aged harvest of Agaricus Bisporus are known as Cremini, or Baby Bellas (young Portobello). These are harvested when the cap turns to a brown or tan coloration and underneath the cap begins to detach from the stem, beginning to show the gills underneath.

Unique Characteristics of Cremini Mushrooms:

These are frequently enjoyed raw as well, however Cremini mushrooms have a heartier flavor and tougher texture than the younger white buttons.

Because of the notable flavor and texture, these mushrooms are often used as meat substitutes as well as commonly paired with meats such as beef, pork, and chicken.

Cremini Mushrooms are commonly enjoyed in dishes like:

• Risottos
• Casseroles
• Gravy
• Salads
• Soups
• Grilled, or sauteed vegetables

Portobello Mushrooms

Harvest Age & Notable Features:

These giant delicacies are harvested at the late stages of growth for this mushroom. The cap will be fully detached exposing the gills underneath and the cap will be nearly entirely brown.

Unique Characteristics of Portobello Mushrooms:

As the mushroom ages, the flavors become more intense which makes this mushroom a favorite among many.

White Buttons are the most mild, Cremini are a bit stronger, and the Portobello are the most flavorful.

Because of their large size and savory flavor they are most commonly used as meat substitutes in vegan and vegetarian dishes.

My Cooking Advice:

Once the mushroom has reached this age, the gills are large and exposed and it’s common to scrape them out before cooking. While they aren’t harmful, they tend to get mushy and will turn anything you’re cooking a disappointing shade of brown.

Portobello Mushrooms are common in dishes like:

• Stuffed mushroom caps (of ALL varieties)
• Meat substitute in burgers
• Stir fries
• Grilled, or sauteed
• Did I say stuffed caps already? They’re so good!

Why Are Agaricus Bisporus So Common?

Part of why these mushrooms are so prevalent in our lives today is because they grow naturally all across North America and Europe, which makes them much easier to cultivate on a large scale.

In fact, Agaricus Bisporus are commercially cultivated and produced in more than 70 countries across the world.

Their versatile contribution to culinary arts, combined with the overall safety when compared to many other mushrooms makes Agaricus Bisporus the obvious choice for mass consumption by the general public.

This mushroom has a little bit of something for everyone.

Mushrooms that you forage from the great outdoors come with contaminates from many aspects of nature, and not all of them are very appetizing. That being said, it’s a necessary practice to cook all foraged mushrooms thoroughly to ensure you have cooked out all of the naturally occurring and environmental toxins that may be present.

One of the special things about Agaricus bisporus is that when grown in clean environments they can be eaten raw, unlike many other mushrooms.

Like anything, raw mushrooms should be consumed in reasonable portions.

The Takeaway On Table Mushrooms

Table mushrooms may seem simple, but they’re a powerhouse of flavor and versatility right in your local grocery store.

From soups and sauces to stir-fries and salads, these familiar mushrooms have a special place in countless dishes around the world, making them an easy way to add depth to any meal.

Whether you’re a beginner cook or a culinary enthusiast, there’s so much more to explore within this incredible mushroom.

Next time you spot them at the market, consider experimenting with new recipes or techniques—you might just discover a new favorite way to enjoy Agaricus bisporus.

Want To Try Growing Your Own? – Get The Baby Bella Mushroom Growing Kit!

Recipes To Try!

Perfect Mushroom Risotto with Risotto on Good Dinner Mom

Cheese-&-Spinach-Stuffed Portobellos on EatingWell

Be sure to try my personal favorite below!

Crock-Pot Ranch Mushrooms on Crock Pot Ladies

Thanks for reading, and happy cooking!

-Jessica C.