Healthy Food Database
Mushrooms - Common Cultivated
The white Agaricus bisporus mushroom is the most common mushroom, available from almost every greengrocer. It was first discovered in 1932 by Lewis F Lambert in Pennsylvania. The mushroom is picked at four stages during its growing cycle.
This is the earliest stage. The mushrooms are small.
Closed Cup mushrooms:
This is the next stage in the growing cycle and the most popular commercially. The mushroom is bigger than a button mushroom but is still enclosed around the stalk and very firm.
Open Cup mushrooms:
Stage 3 - The mushroom is slightly bigger, its cap released away from the stalk, exposing a dark brown underside.
Large Flat mushrooms:
These mushrooms are popular for stuffing and baking in the oven. They can grow to be the size of an adult's palm.
A button mushroom, not picked, will double in size every twenty-four hours. The mushroom's flavour increases with size and maturity.
Look for firm, white, button and closed cup mushrooms.
Avoid wrinkled, dry mushrooms or discoloured, slimy ones. Best bought loose and packed yourself in special paper mushroom bags provided. Never pack in plastic.
Never store in plastic. Store in paper in the crisper section of your refrigerator for up to 5 days.
Tips & Tricks:
Buy a special mushroom brush to brush any dirt off the mushroom. Washing them makes them slimy and because most of the goodness lies just under the skin, peeling them robs them of all their nutritional goodness.
Mushrooms cooked dimish in size, so allow 175g of raw mushroom to yield 100g cooked. Cook mushrooms quickly. If adding mushrooms to soups and casseroles - add them towards the end of the cooking process.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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