Chrooms

Chrooms are a type of edible mushroom belonging to the genus Agaricus. They are closely related to common button mushrooms and portobello mushrooms, differing primarily in their size and coloration. Chrooms typically have a lighter brown to tan cap compared to the darker brown of portobellos, and they are generally smaller, with caps ranging from 2 to 4 inches in diameter. Their stems are usually sturdy and white.

These mushrooms are cultivated and widely available in grocery stores and markets. They possess a mild, earthy flavor that makes them versatile in cooking. Chrooms can be sautéed, roasted, grilled, or added to soups, stews, and sauces. Their texture is firm when raw and becomes tender when cooked. Nutritionally, chrooms are a good source of B vitamins, selenium, and potassium, while being low in calories and fat. They are sometimes mistaken for or used interchangeably with cremini mushrooms, which are essentially immature portobellos. The term "chroom" itself is a colloquialism and not a formal mycological classification. They are a popular ingredient in many cuisines due to their accessibility and agreeable taste.