Button mushroom

Button mushroom is a type of edible fungus very popular in cooking for its mild flavor and tender texture. White or cream in color, its scientific name is Agaricus bisporus, and it is the most cultivated and consumed mushroom in the world.

Native to Europe, the button mushroom has been widely cultivated since the 17th century and is now produced in numerous countries thanks to its easy cultivation and versatility in the kitchen. Its light flavor makes it ideal for a wide variety of dishes, from salads and stews to soups and stir-fries.

In terms of its properties, the button mushroom is low in calories, fat, and sodium, making it an excellent ingredient for healthy diets. It is a good source of B-complex vitamins, minerals such as selenium, potassium, and phosphorus, and also contains antioxidants and fiber that help improve the immune system and digestion.

In different Latin American countries, the button mushroom may also be found under synonyms such as white mushroom, white button mushroom, or simply mushroom. In any case, it always refers to this small-sized mushroom with a delicate flavor, highly valued in various culinary recipes.