champignons

Champignons, also known as white button mushrooms, are the cultivated form of the fungus Agaricus bisporus. They are among the most widely grown edible mushrooms in the world, produced on every inhabited continent.

Description: Immature mushrooms have small, smooth, white or pale tan caps 1–4 cm across; as they mature they darken to brown and become cremini (slightly brown) and then portobello when fully developed. The stems are slender, and the gills under the cap are pinkish in the young mushrooms and darken to brown as spores mature. The spore print is brown.

Cultivation: They are cultivated on sterilized composted manure or supplemented substrates in controlled environments with high humidity and moderate temperatures. They are typically harvested several times in a crop cycle and can be cropped year-round in modern facilities; harvest is by hand or with gentle cutting.

Uses and flavor: They have a mild, earthy flavor and a firm texture, making them versatile in salads, sautés, soups, sauces, and pizzas. Global production is oriented toward fresh consumption and processed products.

Nutrition and safety: Raw champignons are low in calories (about 20–25 kcal per 100 g) and provide small amounts of protein, fiber, B vitamins, and minerals such as potassium. They are naturally free of cholesterol and fat. Foragers should avoid wild mushrooms unless identified by an expert; store-bought champignons are considered safe for general consumption.