Cremini Mushroom

Cremini mushroom is a small brown cultivar of Agaricus bisporus with firm caps and pale gills. It tastes earthier than white buttons and has a meaty, springy bite that browns well when roasted or sautéed in a hot pan. Commonly sliced or quartered for sautés, pizzas, pastas, and soups; sold whole or pre-sliced.\n\nThis intermediate stage between white button and portobello gained traction in Europe and spread widely in North American cooking. Commercial growers raise it on composted substrate in climate-controlled houses and harvest in successive flushes.