Button Mushroom

Where it grows

The button mushroom — the small, pure-white, immature form of Agaricus bisporus — accounts for more than half of all cultivated mushrooms worldwide. It is grown on pasteurised composted straw and manure in climate-controlled sheds, in a cycle of about ten weeks from spawn to harvest.

How to recognise it

A small, perfectly round, smooth white cap on a short white stem with a thin partial veil. Picked early, before the cap opens fully, the gills underneath are still pale pink to lavender. A faint earthy, mushroomy smell.

Edibility & cautions

A staple safe edible — but note that some sensitive individuals react to the small amount of agaritine present in raw Agaricus mushrooms, which is much reduced by cooking. Always cook thoroughly. Wild Agaricus species can be confused with deadly Amanita species — yellow stainers and destroying angels — and the cultivated form is the only one safe to eat without identification skill.

Culinary use

Sauté, stuff, slice raw into salads, or simmer into a velouté; the mild flavour absorbs whatever it cooks with.