bisporus

Agaricus bisporus, commonly referred to as bisporus or the button mushroom, is a basidiomycete fungus widely cultivated for food. It encompasses several maturity stages and cap colors, including the white button mushroom, the cremini (brown) mushroom, and the portobello, which is the mature form of the same species. In the wild, A. bisporus favors temperate climates and is native to Europe and North America, but it is now cultivated globally.

Description: The fungus forms terrestrial fruit bodies with a convex to flat cap and a short to medium-length stipe. The cap is white to light brown, and the gills are initially pale and become pink to brown as spores mature. Size and color vary with maturity; button mushrooms are harvested at a young stage, cremini are intermediate, and portobellos are fully matured and larger.

Cultivation: A. bisporus is typically grown on composted substrate in controlled environments. Spawn is introduced into prepared substrate, followed by a casing layer to induce fruiting. Mushrooms are harvested in successive flushes. Modern production emphasizes hygiene and uniformity, with temperature, humidity, and carbon dioxide management.

Uses and nutrition: Button mushrooms are a common ingredient in soups, sauces, sautés, salads, and other dishes due to their mild flavor and firm texture. Nutritionally, they are low in calories and fat, provide some protein and fiber, and supply B vitamins; exposure to ultraviolet light improves their vitamin D content. Proper handling and cooking are standard safety practices.

See also: Button mushroom, Portobello, Cremini.