White button mushrooms are the youngest and most cultivated varieties in the world. They are small to medium in size and have smooth, firm and rounded white caps. When raw, white button mushrooms are mild with a crisp texture, and when cooked, they develop an earthy flavor with a tender, chewy texture. White button mushrooms are available year-round and are highly popular due to their versatility, mild taste and texture
Chef’s tip: White mushrooms are great for making meals go further and adding flavour to stews, sauces and casseroles
The exact same mushroom as both portobello and button mushrooms (agaricus bisporus), the only difference is their age and when they are plucked from the ground. Chestnut mushrooms come in a variety of sizes from small button mushrooms to larger open cap mushrooms.The colour varies from a light tan to a rich brown. Chestnut mushrooms have an earthier flavour than white mushrooms.
Chef’s tip: Chestnut mushrooms are great for adding an extra depth of favour to creamy pasta or risotto dishes.
The same type of mushroom as both chestnut and white button mushrooms, with the key difference being that a portobello is grown to full maturity before it is plucked. The rich brown caps can grow up to 5 inches in diameter and have velvety brown gills. They have a smoky/earthy flavour and are a great meat substitute in any number of meat dishes.
Chef’s tip: Great for roasting or baking, simply stuff with cheesy breadcrumbs and bake until tender.