Difference Between Baby Bella Mushrooms & White Button Mushrooms Home Guides

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Baby bella and white button are strains of Agaricus bisporus mushrooms that look and taste differently. The flavor of both is also affected by the growing conditions and the length of cultivation. White buttons are harvested at an immature stage, while baby bellas are harvested an intermediate stage of maturity. Portabella mushrooms are fully mature baby bellas.

Miniature Mushrooms Despite their name, white buttons vary in color from white to pale brown, depending on when they are harvested. They are tiny -- less than 1/2 inch -- and resemble rounded buttons with short stems. White buttons have a mild flavor that becomes stronger when they are cooked. They are eaten raw in salads, sauteed on pizza or burgers, or cooked in pasta, soups and other dishes. Approximately 90 percent of the mushrooms sold in the United States are white buttons. They are also called Paris mushrooms because they once were grown in the caves under the city of Paris, France.

Bigger and Browner Baby bellas are harvested when they have been growing about 40 days. They are bigger and firmer than white buttons, and vary in color from light tan to rich brown. Baby bellas have an earthier, meatier flavor, which complements beef, wild game, vegetables and rich sauces. They can withstand high temperatures, so are suitable for baking and roasting. They are known by many other names, including cremini, mini bella, baby portabella, portabellini and brown mushrooms.

Good for You Mushrooms are 90 percent water and contain no fat. A serving of four or five white buttons contains 18 calories and 3 grams of carbohydrates, while a serving of baby bellas has 23 calories and 4 grams of carbohydrates. Mushrooms contain 18 vitamins, minerals, and antioxidant phytonutrients, including vitamin D and four different B vitamins. They are high in potassium and selenium. Mushrooms may benefit your cardiovascular and immune systems, as well as fight inflammation and cancer.

Choosing and Storing To choose the freshest mushrooms, look for ones that are smooth and firm. They should be plump and dry, but not dried out, wrinkled or slimy. Mushrooms can be stored in a brown paper bag for a day or two. For longer storage, spread them in a glass bowl or paper sack so they do not touch each other and cover with a damp cloth. Brush peat moss, dirt and other debris off with your fingers or a wet paper towel. They can be rinsed briefly but should not be submerged in water as they absorb water easily. Do not freeze fresh mushrooms; instead, saute and freeze them for up to a month.

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