Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » NEWS: White Button Mushrooms Are Not So Boring After All

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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

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NEWS: White Button Mushrooms Are Not So Boring After All

White button mushrooms. Photo by Paul
Cowan | BSP.


After growing up on white button mushrooms, food enthusiaists have foraged for more flavor excitement than the old standard offers.

The mild-flavored classic whites, the cultivated, smooth, creamy-looking reliables found fresh at every market and—gasp—also sold canned, were sidelined by anyone with pretensions to a fine palate.

Chanterelles, chicken of the woods, creminis, enokis, maitakes, morels, porcinis, portabellas, shiitakes and baskets full of other exotic and lovely fungi provide more flavor, texture and eye appeal (check out all the mushroom varieties in our Mushroom Glossary).

Now, there’s a new reason to take a bite of buttons. Shiuan Chen, Ph.D., Director of Tumor Cell Biology at the Beckman Research Institute of City of Hope, and his team have discovered that Agaricus bisporous, white button mushrooms, are a potential breast cancer and prostate chemopreventive agent. Components in the mushrooms suppress aromatase activity and estrogen biosynthesis (here’s the full article, written for a medical audience).


*Other foods also contain anticarcinogens. For example, pomegranates can inhibit estrogen production and limit breast cancer cell growth. Blueberries may be effective in fighting an aggressive subtype of breast cancer.

So feel free to add white button mushrooms back into your repertoire. Tell critics that they’re a proven anticarcinogen. (It’s likely that other mushrooms are similarly helpful, but they weren’t part of the research study).

  • Serve your favorite stuffed mushroom recipe with drinks.
  • Top pizza with mushrooms.
  • Make pickled mushrooms, and serve them as a side with everything from breakfast eggs to sandwiches to dinner entrées.
  • Serve sautéed or grilled mushrooms as a side with any protein, as part of a mixed vegetable mélange or on a grilled veggie sandwich.
  • Serve them as a first course, with some grated Parmesan and cracked pepper.
  • Spoon sautéed mushrooms atop pasta or add mushrooms to your tomato sauce.
  • Enjoy mushroom risotto more often (recipe).



  • 6 ounces whole wheat fettuccine, linguine or other cut
  • 2 teaspoons olive oil
  • ½ cup sliced shallots
  • 8 ounces button or cremini mushrooms, sliced
  • 1 pound asparagus spears, sliced into 1-inch pieces
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1¼ cups vegetable broth
  • 4 ounces shredded part-skim mozzarella cheese
  • ¼ cup chopped fresh basil

    Mushrooms and asparagus with orecchiette pasta. Photo courtesy Barilla Pasta.



    1. Cook pasta according to package directions.

    2. Meanwhile, heat oil in large deep skillet over medium heat. Add shallots. Cook and stir 3 to 4 minutes.

    3. Add mushrooms and asparagus. Cook and stir 5 minutes or until asparagus is tender yet still crisp.

    4. Add garlic during last minute of cooking. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in broth and simmer 3 to 4 minutes or until sauce thickens.

    5. Drain pasta, divide among four plates and top with sauce, cheese and basil.

    Makes 4 servings.

    Serve with a large green salad topped with sliced raw mushrooms and/or pickled mushrooms.

    *Recipe courtesy City of Hope.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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