We have been buying a lot of cremini mushrooms lately. They’re in the bin next to the more familiar little white button mushrooms, and they’re slightly more expensive but oh so worth it. Portobello mushroom: We got curious about this new favorite mushroom and looked up a few mushroom facts. Here’s what we discovered . Portabella mushroom, baby Bella mushrooms.
• Did you know that most of the table mushrooms we eat are all the same variety? Its name is Agaricus bisporus, according to Wikipedia, and it includes portobello, cremini, and white button mushrooms.
• The difference between these popular varieties of mushrooms is just age. The white button mushrooms, those very familiar kitchen staples, are the youngest variants. They have been cultivated, too, for that white color and soft texture. In the wild, these mushrooms are usually browner.
• The portobello is the most mature mushroom here; it’s really just an overgrown white mushroom! We leave them to grow for longer until they have spread out into that delicious meaty cap.
• The cremini mushroom is just in between these two varieties. It’s a moderately mature version of the white button mushroom, which is why it has a similar flavor. It’s younger than the portobello, but still related, which is why these are sometimes sold as “baby bella” or “baby portobello” mushrooms.
We enjoy the cremini mushrooms a lot; they’re slightly more mature state means that they have a browner color, firmer texture, and better flavor than the younger white mushrooms. We use them frequently in stews and soups, since we find they hold up better in liquid.
Here are a few favorite mushroom recipes:
• Recipe: Rich No-Cream Wild Mushroom Pasta Sauce
• Recipe: Hot and Sour Mushroom, Cabbage, and Rice Soup
• Recipe: Cipollini and Mushroom Tart
More About Cremini Mushrooms
Cremini mushrooms (also referred to as cremino, common brown, and Roman), are commonly marketed as “baby bella” or “baby portobello” mushrooms because they are just that — a juvenile portobello mushroom.
These mushrooms are dark brown and firmer than the common white button mushroom. They have a smooth, rounded cap and a sheath of skin that covers their gills. When purchasing cremini mushrooms, check underneath the cap to see that they cover the gills. If they are, that’s how you know the mushroom is fresh. cremini mushrooms
Recipes with Cremini Mushrooms
- Mushroom-Asparagus Frittata
- Herb-Marinated Mushrooms
- Mushroom and Arugula Bruschetta
More About Portobello Mushrooms
Portobello mushrooms (also referred to as portabello and portobella) are the fully mature version of cremini mushrooms. These large, dark brown mushrooms have an open cap, with visible, deep brown gills on the underside. Unlike its younger counterpart, the portobello has had more time to grow, causing it to lose more of its moisture. Portabello mushrooms are not as watery as cremini and have a slightly more pronounced mushroom flavor.
Recipes with Portobello Mushrooms
- Vegan Sourdough Portobello Mushroom Sandwich
- Cheesy Pizza Portobello Mushrooms
- Jared’s Portabella Mushroom Burger
Choosing Which One to Use Portabella mushroom
While these mushrooms can be used interchangeably without overtly changing the taste of a recipe, their individual sizes often lend them to excel at different dishes. Let larger portobello mushrooms be your go-to for things like burgers, sandwiches, and meal-sized stuffed mushrooms or when you want a firmer texture. Cremini mushrooms are useful when you want mushroom flavor in a smaller package. You can sauté cremini mushrooms whole, serve them sliced and tossed in a dressing, or in omelets and pasta sauces. cremini mushrooms.