champignon

Champignon is the French term for mushrooms and is commonly used to refer to the edible mushroom Agaricus bisporus and its cultivated forms: the white button mushroom, the cremini (brown), and the portobello (fully matured).

Agaricus bisporus belongs to the family Agaricaceae in the order Agaricales. The fruiting body has a smooth cap, gills underneath, and a short stem. The cap size and color range from white to brown, depending on the age and cultivar. The spore print is brown.

Champignons are among the most widely cultivated mushrooms. They are grown on composted substrates, such as manure-based mixtures, under controlled temperatures, humidity, and light to promote mycelial growth and fruiting. Major producers include China, the Netherlands, Poland, and the United States. They are harvested at different maturities to supply white button, cremini, and portobello markets.

They have a mild, umami-rich flavor and a firm texture that makes them versatile in soups, sautés, salads, sauces, and stuffing. Nutritionally, champignons are low in calories and fat and provide protein, fiber, and several B vitamins, as well as minerals such as potassium; their vitamin D content increases when exposed to ultraviolet light.

They are generally safe to eat but can trigger allergies in rare cases. They should be stored refrigerated and used within a few days; discard if they become slimy, discolored, or show a strong odor. Thorough cooking is recommended to improve flavor and digestibility.