Species guide

White Mushrooms

A cultivated form of Agaricus bisporus

White mushrooms are the mildest, most flexible members of the button-cremini-portobello family. They work in almost any dish, but a high-heat saute is the simplest way to give them real flavor.

Also calledWhite button mushrooms

TasteMild and lightly earthy

Best useSoups, eggs, sauces, pizza, and skillets

TechniqueBrown before adding liquid

An Everyday Mushroom That Improves With Heat

White button mushrooms are mild enough to take on surrounding flavors, but they still need pan space. Add them to a wide hot skillet, let their moisture release, then continue until the cut surfaces take on color.

Cleaning and Prep

Wipe off loose debris or rinse very briefly only when necessary, then dry well. Trim a dry stem end and slice, quarter, or leave the caps whole according to the dish.

Cooking Uses

They work in eggs, soup, pizza, pasta, stuffing, and sauces. A simple saute is also useful as a base technique before they are folded into another dish.

How They Compare

Creminis are usually browner and earthier; portobellos are the larger mature caps. White buttons are the clean, mild option when you want the rest of the dish to lead.

Use high heat

Give mushroom pieces room so they brown.

Keep them dry

Avoid trapping moisture in a sealed wet container.

Cook to the dish

Cut size and timing decide the final texture.

Watch: mushroom cooking technique

A short visual companion to the preparation and cooking decisions on this page.

Questions people ask

What do these mushrooms taste like?

White button mushrooms

How should I cook them?

Use a roomy hot pan and add liquid or sauce after the mushrooms begin to brown.

How should I store them?

Keep them dry and breathable in the refrigerator, then use them while fresh.

Can I substitute another mushroom?

Often, yes. The result will vary with the substitute’s texture and water content.