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Button Mushroom

Appears in
The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

  • About
The smallest stage of the Agaricus bisporus mushrooms, the button is usually around 5cm/2in in width, and as neat and small as its namesake. Some growers are now producing mini buttons, weighing in at about 8g each, but this isn’t widespread at the moment. The original Paris mushroom or Paris white, buttons grown in professional facilities are picked before they can become bigger and end up as closed-cup or flat mushrooms.

Widely popular in the Western world, button mushrooms are perfect baked in garlic butter (what isn’t), in a traditional English breakfast or sliced on a pizza. We have preserved them with some of spring’s wild mushrooms in our mushrooms in oil recipe, added them to our fish and mushroom pie (with many twists), and they are one of the gang of mushrooms thinly shaved and presented as a raw mushroom salad. Button mushrooms are especially useful if you can’t find one of the smaller wild mushrooms in the shops, and provide a good alternative to mushrooms like pied bleu or horse.

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