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Mushroom · Mild · ENTRY 07

Button mushroom

Mild, fresh and slightly nutty; more umami after browning. Crisp, then tender.

Origin
Europe, now cultivated worldwide
Texture
Crisp, then tender
THE MUSHROOM AT A GLANCE

What it brings to your cooking

Mild, fresh and slightly nutty; more umami after browning.

Scientific name
Agaricus bisporus
Texture
Crisp, then tender
Origin
Europe, now cultivated worldwide
01
WILD OR CULTIVATED

Where it grows

Cultivated on compost; historically grown in cool quarries and cellars.

02
BEFORE COOKING

Choose and prepare it well

Choose closed, dry caps; brush or rinse quickly and trim stems.

IN PRACTICE, STEP BY STEP
  1. Choose firm specimens without slimy areas or unusual smells. For wild species, use only batches checked by a competent inspection service.
  2. Clean with a brush or damp cloth. If soil persists, a very brief rinse is possible, but dry immediately: waterlogged mushrooms brown poorly.
  3. Separate parts that cook at different rates and cut even pieces. Prepare the pan before cutting the most fragile species.
TERMS TO KNOW
Trim
remove damaged, dry, hard or earthy parts before cooking.
Cap
the top and usually widest part of a mushroom.
Stem
the part supporting the cap; its base may be earthy or tough.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Sear
cook quickly on a very hot surface to brown the outside without boiling food in its moisture.
03
COOKING TECHNIQUE

The best way to cook it

Use a very hot, uncrowded pan; also bake, stuff or simmer.

AvoidAvoid prolonged washing or constant stirring: it releases water without browning.

SÈVE MINI-RECIPE · STEP BY STEP

Garlic and herb stuffed mushrooms

Total time · 30 min2 people

BEFORE YOU START

Clean and cut all mushrooms before heating the pan. Dry well and allow enough space for browning rather than stewing in their water.

RECIPE GUIDANCE18 minutes200 °C
INGREDIENTS
  • 8 large mushrooms
  • 2 tbsp breadcrumbs
  • 1 garlic clove
  • parsley
  • Parmesan
  1. 1

    Remove stems, chop and sauté with garlic.

  2. 2

    Mix with breadcrumbs, Parmesan and parsley; fill lightly oiled caps.

  3. 3

    Bake for 18 minutes at 200 °C until golden on top and tender.

HOW TO TELL WHEN IT IS READY

Serve once the indicated texture and temperature are reached; the final minutes matter more than the timer alone.

TERMS EXPLAINED
Trim
remove damaged, dry, hard or earthy parts before cooking.
Cap
the top and usually widest part of a mushroom.
Stem
the part supporting the cap; its base may be earthy or tough.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Sear
cook quickly on a very hot surface to brown the outside without boiling food in its moisture.
04 · WHAT WITH?

Pairings that work

garlicparsleylemoncreameggpoultry
05 · ON THE PLATE

Dish ideas

duxellesquichesaucestuffed mushrooms
SAFETY

Routine raw consumption is not recommended; prefer thorough cooking.

Porcini, chanterelles and oyster mushrooms from Sève’s Notebook
KEEP EXPLORING

Forty-five mushrooms, each with the right technique.

From porcini to morels, explore seasons, cooking techniques, pairings and mini-recipes in Sève’s Notebook.