Agaricus bisporus
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2008-07-02T10:29:08Z
Casliber
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cat
{{Taxobox
| name = Common mushroom
| status = secure
| image = ChampignonMushroom.jpg
| image_width = 200px
| regnum = [[Fungus|Fungi]]
| divisio = [[Basidiomycota]]
| classis = [[Agaricomycetes]]
| subclassis = [[Homobasidiomycetidae]]
| ordo = [[Agaricales]]
| familia = [[Agaricaceae]]
| genus = ''[[Agaricus]]''
| species = '''''A. bisporus'''''
| binomial = ''Agaricus bisporus''
| binomial_authority = ([[Jakob Emanuel Lange|J.E.Lange]]) [[Emil J. Imbach|Imbach]]
}}
{{mycomorphbox
| name = Agaricus bisporus
| whichGills = free
| capShape = convex
| hymeniumType=gills
| stipeCharacter=ring
| ecologicalType=saprotrophic
| sporePrintColor=brown
| howEdible=edible}}
'''''Agaricus bisporus''''', known as '''table mushroom''', '''cultivated mushroom''' or '''button mushroom''', is an edible [[basidiomycete]] [[fungus]] which naturally occurs in grasslands, fields and meadows across [[Europe]] and [[North America]], though has spread much more widely and is one of the most widely [[cultivated mushroom]]s in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.
Some [[grocery store]]s in the [[Western world]] sell this mushroom in canned and fresh preparations. An [[Agaricales|agaric]], its gills are often left on in preparations. It can be found cooked on [[pizza]]s and [[casserole]]s, stuffed mushrooms, raw on [[salad]]s, and in various forms in a variety of dishes. Some [[mycologist]]s, including [[Paul Stamets]], have raised concerns that this mushroom contains trace quantities of a chemical [[agaritine]] known to have [[carcinogenic]] properties, though whether levels are sufficient to cause harm in consumers is debated.<ref>[http://www.fungi.com/mycomeds/agaritine.html Fungi Perfecti®: Agaricus brasiliensis (Agaricus blazei) and agaritine<!-- Bot generated title -->]</ref>
==Taxonomy and naming==
''Agaricus bisporus'' is known by many names several of which refer to different stages; "button mushroom" when sold, collected or eaten in young, unopened form, "Crimini mushroom" or "baby bella" as an immature portobello, or "Portobello mushroom" as a large brown mature mushroom. It is known as the '''champignon de Paris''' in [[France]]. It is also often called simply "champignon" (the french word for "fungus") in several languages.
The cultivated mushroom is a member of the large genus ''[[Agaricus]]'', which has numerous members which are edible, tasty and collected worldwide. The next best-known is the commonly collected wild mushroom (''[[Agaricus campestris|A. campestris]]''), known in North America as the '''meadow mushroom''' or '''field mushroom''' in England and Australia. This can be found throughout much of the [[United States]] and [[Europe]].
The common mushroom has a complicated taxonomic history. It was first described as a variety (var. ''hortensis'') of ''A. campestris'' in 1884, before Danish mycologist [[Jakob Emanuel Lange]] reviewed the cultivated form, naming it as a variety ''Psalliota hortensis'' var. ''bispora'' in 1926, its epithet derived from its two-spored basidia (as distinct from other members of the genus which had four-spored basidia). Mõller and Schäffer raised the mushroom to species status as ''Psalliota bispora'' in 1938. It was given its current binomial name of ''Agaricus bisporus'' by [[Emil J. Imbach]] upon the renaming of ''Psalliota'' to ''Agaricus'' in 1946.<ref name=Cappelli84>{{it icon}}{{cite book |title=Fungi Europaei:Agaricus|author=Cappelli, Alberto |year=1984 |publisher=Giovanna Biella |location=Saronno, Italy |isbn= |pages=pp. 123-25}}</ref>
The earlier ''Agaricus brunnescens'' was a name coined by [[Charles Horton Peck]] in 1900 and proposed as the correct name for the mushroom, however this description referred to a four-spored collection and cannot be ascribed to ''A. bisporus''.<ref name=Cappelli84/>
==Description==
{{nutritionalvalue|name=Agaricus bisporus|kJ=94|protein=3.1 g| fat=0.3 g|carbs=3.3 g|fiber=1.0 g|sugars=1.7 g|iron_mg=0.5|mg_mg=9|vitC_mg=2|thiamin_mg=0.08|riboflavin_mg=0.4|niacin_mg=3.6|pantothenic_mg=1.5|source_usda=1|right=1}}
The [[Pileus (mycology)|pileus]] or cap of the original wild species is a pale grey-brown in color, with broad, flat scales on a paler background and fading toward the margins. It is first hemispherical in shape before flattening out with maturity, and 5-10 cm (2-4 in) in diameter. The narrow, crowded [[Lamella (mycology)|gills]] are free and initially pink, then red-brown and finally a dark brown with a whitish edge from the cheilocystidia. The cylindrical [[Stipe (mycology)|stipe]] is up to 6 cm (2⅓ in) tall by 1-2 cm wide and bears a thick and narrow [[Annulus (mycology)|ring]], which may be streaked on the upperside. The firm flesh is white though stains a pale pinkish-red on bruising.<ref>{{cite book|author=Zeitlmayr L|year=1976|title=Wild Mushrooms:An Illustrated Handbook|pages=82-83|publisher=Garden City Press, Hertfordshire|id=ISBN 0-584-10324-7}}</ref><ref name ="Carluccio03"/> The [[spore print]] is dark brown. The spores are oval to round and measure around 4.5-5.5 x 5-7.5 μm, and the basidia always two-spored.<ref name=Cappelli84/>
Commonly found in fields and grassy areas after rain from late spring through to autumn worldwide, especially in association with manure. It is widely collected and eaten, even by those who would not normally experiment with [[mushrooming]].<ref name ="Carluccio03">{{cite book | author = Carluccio A | year = 2003 | title = The Complete Mushroom Book pages=21-22|| publisher = Quadrille | id = ISBN 1-84400-040-0}}</ref>
===Similar species===
{{seealso|Mushroom hunting}}
The common mushroom could be confused with young specimens of the deadly poisonous [[destroying angel]] (''Amanita'' spp.), however the latter can be distinguished by their [[Volva (mycology)|volva]] or cup at the base of the mushroom and pure white gills (as opposed to pinkish or brown of ''Agaricus bisporus''). This it is important to always clear away debris and examine the base of a mushroom, as well as cutting open young specimens to check the gills. Furthermore, the destroying angel grows on mossy woods and lives symbiotically with [[spruce]].
A more common and less dangerous mistake is to confuse this with the inedible yellow-staining mushroom ''([[Agaricus xanthodermus]])'', a common mushroom found worldwide in grassy areas which can be distinguished by its chemical smell reminiscent of [[phenol]] and its flesh which turns yellow on bruising. This fungus causes gastrointestinal symptoms of nausea and vomiting in some people.
The poisonous ''[[Entoloma sinuatum]]'' has a passing resemblance but has yellowish gills turning pink and lacks a ring.
==Culinary use==
There have been few studies on the nutritional value of mushrooms, with what is known derived from chemical analyses of the composition and few animal studies. Thus much of what is said about their nutritiousness is speculative.<ref name="benjamin623">Benjamin, ''Mushrooms: poisons and panaceas'', p. 62-63</ref> The water content of fresh ''Agaricus bisporus'' has been measured at 89%.<ref>{{cite book |title=The Biology and Cultivation of Edible Fungi |editor=Chang ST, Hayes A |author=Crisan EV, Sands A |chapter=Nutritional Value |year=1978 |publisher=Academic Press |location=New York |isbn= |pages=137-87}}</ref>
Common mushrooms are fairly rich in [[vitamin]]s and minerals. The mushroom contains high amounts of [[vitamin B]] group, [[sodium]], [[potassium]] and [[phosphorus]].<ref name="benjamin67">Benjamin, ''Mushrooms: poisons and panaceas'', p. 67</ref> Raw mushrooms are naturally cholesterol and fat free. The mushrooms also have very low energy levels — five medium-sized common mushrooms added together only have 20 calories.
Common mushrooms have a unique flavor that can be matched by few other mushrooms. No specific flavor can be defined; most people describe the mushroom as "plain", but other people say that the common mushroom tastes slightly sweet or "meaty".
Like [[potato]]es and [[apple]]s, table mushrooms [[oxidize]] ("rust") quickly when exposed to air. When sliced and exposed to air for ten minutes or more, the mushrooms quickly soften, turn a brownish color, and lose their original flavor.
===History of cultivation===
[[Image:IMG 0408 - Hungary - Mushroom Farm.JPG|thumb|right|A mushroom farm in [[Hungary]]]]
Cultivation of ''Agaricus bisporus'' originated in France, when agriculturist [[Olivier de Serres]] noted that transplanting mushroom [[mycelium]] would lead to more mushrooms. Originally, cultivation was unreliable as mushroom growers would watch for good flushes of mushrooms in fields before digging up the mycelium and replanting in beds of composted manure or inoculating 'bricks' of compressed litter, loam and manure. Spawn collected this way contained pathogens and crops would be commonly infected or not grow at all.<ref>Genders. p19</ref>
In 1893 sterilised, or pure culture, spawn was discovered and produced by the [[Pasteur Institute]] in Paris.<ref>Genders. p18</ref> Today's commercial variety of the common mushroom was originally a light brown color. In 1926, a [[Pennsylvania]]n mushroom farmer found a clump of common mushrooms with white caps in his mushroom bed. Like white bread it was seen as a more attractive food item and was very popular.<ref>Genders. p121</ref> As was done with the navel orange and [[Red Delicious]] apple, cultures were grown from the mutant individuals, and most of the cream-colored store mushrooms we see today are products of this chance natural mutation.
''Agaricus bisporus'' is cultivated in at least 70 countries around the world.<ref name=Cappelli84/> In most supermarkets, common mushrooms are marketed as "table mushrooms" and are often packed in small quantities. Mushrooms may be sold sliced or whole.
===Portobello mushroom===
The 'Portobello mushroom' is a large brown strain of the same fungus, left to mature and take on a broader, more open shape before picking. Portobello mushrooms are distinguished by their large size, thick cap and stem, and a distinctive musky smell. Because of their size and the thickness of their fleshy caps, these mushrooms can be cooked in a range of different ways, including grilling and frying.
<gallery>
Image:Portobello_mushrooms.jpg|Portobello mushrooms
Image:Stuffed mushrooms with spiced quinoa.JPG|Portobello mushrooms are popular mushrooms for stuffing
Image:Giant mushroom cross-section.jpg|Cross-section
Image:Giant mushroom underside.jpg|View from underneath
</gallery>
===Crimini mushroom===
Although sometimes described a sub-variety of the portobello mushroom, the '''Crimini''' or '''Cremini mushroom''' is actually an immature portobello. Marketers have begun to refer to Crimini mushrooms as baby Portobellos and Portabellinis or BabyBellas. Left to grow another 48 to 72 hours, a Crimini mushroom will more than quadruple in size, taking on the large-capped Portobello shape. They are more delicate in texture but still have the meaty Portobello flavor.
== Agaritine ==
All mushrooms of the genus ''[[Agaricus]]'' contain the [[hydrazine]] [[agaritine]] (and lesser amounts of other hydrazines like [[gyromitrin]]), a suspected [[carcinogen]].<ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2132000&dopt=Abstract NCBI.NLM.NIM.GOV Abstract]</ref><ref>[http://www.fungi.com/mycomeds/agaritine.html Agartine, ''Fungi.com'']</ref>. Most hydrazines (over 80%) are known carcinogens.
==References==
{{Reflist}}
===Cited texts===
*{{cite book |last=Benjamin| first= Denis R. |title=Mushrooms: poisons and panaceas — a handbook for naturalists, mycologists and physicians |publisher=WH Freeman and Company| location=New York |year=1995| isbn=0-7167-2600-9}}
*{{cite book |last=Genders |first=Roy |title=Mushroom Growing for Everyone |year= 1969|publisher=Faber |location=London |isbn=0-571-08992-5}}
*Kuo, M. (2004, January). Agaricus bisporus: The common mushroom Retrieved from the MushroomExpert.Com Web site: [http://www.mushroomexpert.com/agaricus_bisporus.html]
==External links==
{{commons|Agaricus bisporus|Agaricus bisporus}}
*[http://www.nutritiondata.com/facts-B00001-01c20e2.html Complete common mushroom nutrition info]
*[http://www.mssf.org/cookbook/button.html Mushroom cookbook and information]
*[http://www.youtube.com/watch?v=ZeTE8FRUlGY&NR=1 An informative video illustrating the cultivation and harvest of Agaricus bisporus]
[[Category:Agaricus]]
[[Category:Fungi of Europe]]
[[Category:Fungi of North America]]
[[Category:Edible mushrooms]]
[[Category:Vegan cuisine]]
[[Category:Vegetarian cuisine]]
[[Category:Fungi in cultivation]]
[[an:Champiñón]]
[[ca:Xampinyó]]
[[de:Zuchtchampignon]]
[[es:Agaricus]]
[[eo:Ĉampinjono]]
[[fr:Agaric]]
[[gl:Champiñón]]
[[it:Agaricus bisporus]]
[[lt:Pievagrybis]]
[[ms:Cendawan butang]]
[[nl:Champignon]]
[[ja:マッシュルーム]]
[[pl:Pieczarka dwuzarodnikowa]]
[[ru:Шампиньон]]
[[sl:Dvotrosni kukmak]]
[[fi:Herkkusieni]]
[[sv:Champinjon]]
[[tr:Agaricus bisporus]]
[[uk:Печериця]]
[[zh:雙孢蘑菇]]