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250gr per pack
White button mushrooms are small to medium in proportions with caps averaging 2-7 centimeters in diameter and are mounted on brief, truncated stems. The even white caps are curved, sturdy, and spongy. When bruised, the white flesh will switch to light red and can then transform into dark brown color. Within the unopened caps, there are numerous small, light brownish gills that are concealed with a white veil and these gills produce darkish spores. The brief white stem is also edible, dense, profuse, and even. When raw, White button mushrooms are gentle with a crisp consistency, and when prepared, they develop an earthy taste with a gentle, chewy texture.
White button mushrooms are suitable for both raw and prepared applications such as baking, roasting, sautéing, grilling, or stewing. They may also be used as an alternative in formulas that demand cremini mushrooms. White button mushrooms can be sliced up raw and combined into green and grain salads or chopped up and offered with dips. When prepared, they could be grilled on skewers, filled with crab, cheese, or other meat as a bite-sized appetizer, added into sauces, gravies, stir-fries, soups, stews, cooked into tarts, or sliced up as a topping on pizza. They may also be cooked with artichokes, cut into ceviche, or cooked into mushroom breads. White button mushrooms set well with tomato vegetables, carrots, celery, potatoes, jalapenos, garlic, shallots, onion, ginger, fennel, kimchi, lime, sage, parsley, basil, beef meat, or chicken, eggs, soy sauce, balsamic vinegar, marinara sauce, cream sauce, white wines, rice, orzo, mozzarella, and parmesan. They can be kept up to a week when stored loosely in paper handbag. Cover it with damp paper towel to prolong freshness in refrigerator.
White button mushrooms contain some antioxidants, potassium, selenium, proteins, vitamin D, riboflavin, phosphorus, zinc, folate, and manganese.
Mushrooms White Serving Size: (100 g)
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