CRIMINI MUSHROOMS
Move over white button, there’s a new mushroom in town! Crimini mushrooms are often overshadowed by the other mushrooms in the Agaricus Bisporus family – white button and portabella – but are quickly emerging as the mushroom of choice among chefs and foodies.
This up-and-coming mushroom is an easy transition into experimenting with other mushroom varieties. Its size and shape are familiar to those who love white button mushrooms, however, their flavor is slightly deeper, so they can easily be used in any recipe that calls for white buttons. Their firmer texture also holds up well to cooking making them an excellent choice for mushroom-blended dishes. No sacrifices need to be made when crimini mushrooms are blended into classic dishes like meatloaf, chili, pasta sauce, and burgers.
PORTABELLA MUSHROOMS
Portabella mushrooms have really made a name for themselves in the past decade. Known for their rich flavor, meaty texture and impressively large caps, they have been widely integrated into culinary delights around the world, having greatest influence on those who enjoy or vegetarian or vegan diet, being served as burgers, fajitas and even “steaks.”
In some regions, the term “Portabella Mushroom” has become interchangeable with “Portobello” and falls under the botanical classification Agaricus bisporus. Other regional names include Agaric cultivé, flat chestnut mushroom, champignon, and the cultivated mushroom.
The portabella mushroom has an impressive nutritional profile. 84 grams has B vitamins, riboflavin, niacin, selenium and pantothenic acid. Portabellas also contain 7% potassium (as much as a small banana).
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