Know what’s on your plate
Button or cultivated mushroom
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 21 kcal —
- Protein 2.1 g 4%
- Carbohydrate 1.8 g 1%
- Fat 0.4 g 0%
- Saturated fat 0.1 g 0%
- Fibre 1 g 4%
- Sugars 1.6 g —
- Sodium 39 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 3.2 mg 4%
- Vitamin D 0.3 µg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 4.5 mg 28%
- Pantothenic acid (B5) 1.1 mg 23%
- Vitamin B6 0.15 mg 9%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 3 mg 0%
- Iron 0.31 mg 2%
- Magnesium 10.4 mg 2%
- Phosphorus 108 mg 9%
- Potassium 364 mg 8%
- Zinc 0.53 mg 5%
- Copper 0.29 mg 32%
- Manganese 0.07 mg 3%
- Selenium 7.1 µg 13%
- Iodine 4.8 µg 3%
Similar foods
- White mushroomsraw22 kcal / 100 g
- Button mushroomraw28 kcal / 100 g
- Prataioli mushroomsraw24 kcal / 100 g
- Field mushroomraw
- Paris mushroomwhite, cooked, without oil, without salt38 kcal / 100 g
- Common mushroomcanned, drained23 kcal / 100 g
- Mushroomsboiled, drained28 kcal / 100 g
- Cep or boletus mushroomraw29 kcal / 100 g
- White pleurotus mushroomraw32 kcal / 100 g
- Chanterelle or girolle mushroomraw25 kcal / 100 g
Questions about Button or cultivated mushroom
How do you stop button mushrooms going soggy when frying them?
Wipe them clean or rinse briefly and dry well, then slice. Fry in a hot, wide pan in a single layer; leave them alone for a few minutes so they brown, and cook for about 5–8 minutes, adding salt towards the end.
Do you need to peel button mushrooms before cooking?
No. Wipe off dirt with a damp cloth or soft brush; if they are very muddy, rinse them quickly and dry them thoroughly. Trim only the dry end of the stalk.
How should you store button mushrooms, and can you freeze them?
Keep them unwashed in a paper bag in the fridge and use them within a few days. For freezing, cook them first until softened, cool completely, then freeze in a sealed container; raw mushrooms can turn spongy when thawed.
Can you eat button mushrooms raw?
Yes, cultivated button mushrooms can be eaten raw; slice them thinly for salads or dress them with lemon juice to limit browning. Cooking gives them a deeper, savoury flavour and softens their texture.
What dishes are button mushrooms good in?
Add them to omelettes, risotto, pasta sauces, pies or a fry-up. For mushroom soup or a creamy sauce, brown them first so their flavour is concentrated rather than simply simmering them from raw.
What can you use instead of button mushrooms?
Chestnut mushrooms work well in most cooked dishes and have a slightly deeper flavour. For a more pronounced earthy taste, use sliced shiitake or porcini; dried porcini should be soaked first, and their soaking liquid can flavour sauces.
Are button mushrooms and chestnut mushrooms the same?
They are forms of the same cultivated species, Agaricus bisporus. Chestnut mushrooms are brown and often have a firmer texture and fuller flavour; button mushrooms are picked young and are usually white.
Source: ANSES–Ciqual (France) 20056 · per 100 g · carbohydrate per EU label, fibre excluded
