There are many varieties of mushrooms available fresh or dried. The most common found in the supermarkets in my area are button, crimini, portobello and shiitake. What is the difference between a white button mushroom and a crimini mushroom? Are they just brown button mushrooms?
To solve the mystery, I went to the online USDA National Nutrient Database to look up both varieties of mushrooms and compare them side by side. I was surprised by what I found!
Gram for gram, the crimini mushrooms provided at least 50% more calcium, zinc, copper, manganese, selenium, vitamin B12, and essential amino acids tryptophan, lysine and methionine. In defense of its fairer cousin the white button mushroom, crimini mushrooms provide less vitamin C and D. Both varieties are rich sources of potassium and phosphorous.
My recommendation? Use both in your recipes!
An interesting fact about portobello mushrooms is that they are overgrown crimini mushrooms and have the same nutrient profile. I’ll save shiitake mushrooms for another time since their health benefits deserve center stage.
Store mushrooms in a paper bag or breathable veggie bag in the refrigerator for up to five days. Do not wash them before storage as this will promote spoilage.
Mushrooms are most delicious sautéed or roasted. My favorite preparation is roasted mushrooms from Tom Douglas’ “Tom’s Big Dinners” cookbook. http://entertaining.about.com/od/recipesandmenus/r/wildmushroast.htm
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