Cremini Mushrooms: What Are Cremini Mushrooms?


Cremini Mushrooms

Which Are Cremini Mushrooms? A Couple of Mushroom Truth

Cremini (the singular is cremino) grew into giant portobello mushrooms. According to “The New Food Lover’s Companion,” cremini also are known as “common brown mushrooms” or “Roman” mushrooms.

Here is what we found.

Were you aware that nearly all of the table mushrooms we consume are identical selections?

Its title is Agaricus bisporus, based on Wikipedia, and it features portobello, cremini, and white mushrooms.

• The gap between those popular types of mushrooms is their age. These very recognizable kitchen staples, the white button mushrooms, are just the cutest variety. They’ve been cultivated, also, for this white color and soft feel. From the wild, these mushrooms are often browner.

• The portobello has quickly become the most mature blossom here; it is only an overgrown white mushroom! They’re made to develop for more until they spread out to that delicious meaty cover.

• The cremini mushrooms are only in between both of these varieties. It is a reasonably mature variant of the white button mushroom, which explains its similar flavor. It is smaller than the portobello but related, so these are sometimes marketed as”infant Bella” or even”baby portobello” mushrooms.

We like the cremini mushrooms much; their marginally more mature shape usually means they have a browner color, firmer texture, and much better taste than the white mushrooms.

We use them often in stews and sauces because they hold up much better in liquid.

A Couple More Enjoyable Agaricus bisporus Details:

  • They account for 90% of their mushroom manufacturing in the USA, making it a nearly one-billion-dollar business.
  • Since the mushrooms are older, they shed some water content, making portobellos the most delicious of this group (followed closely by the creminis and then the switches ).
  • The typical American consumes over two lbs of mushrooms every year.
  • Mushrooms are more closely linked to DNA in humans compared to plants.
  • Just one portobello mushroom may include more potassium than a banana.

Cauliflower Soup With Cremini Mushrooms and Walnut Oil

Time: 30 minutes

  • 1 1/2 tablespoons extra virgin olive oil
  • 8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces
  • Sea salt
  • One clove of garlic, peeled, crushed, and chopped
  • 1 1/4 pounds (1 medium head) cauliflower, trimmed and cut into florets
  • 1/4 cup cream, more if desired
  • Freshly ground black pepper
  • Walnut oil.


1. Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.

2. Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender 5 to 7 minutes. Working in batches, use a blender or food processor to purée soup until smooth—return soup to the pan and place over medium heat. Stir in cream, adjust salt, and season with pepper to taste.

3. To serve, stir soup, or carefully use an immersion blender to blend and froth the top of the soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons of walnut oil. Serve hot.

Chicken Paillards With Cremini Mushroom Sauce

Yield: 6 servings.

  • 4 chicken breast halves, boneless and skinless (approximately 1 1/4 pounds)
  • 1/4 cup unbleached all-purpose flour
  • Season with salt and freshly grated black pepper.
  • 1 tbsp. olive oil extra-virgin
  • 1 tsp butter
  • 6 ounces thinly sliced cremini mushrooms (2 1/2 cups)
  • 1 small leek, trimmed, sliced thinly crosswise, and thoroughly rinsed
  • 1/4 cup unsweetened white wine
  • 1/2 cup chicken broth with reduced sodium
  • 1 tsp cornstarch
  • ? sour cream cup, per liking
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon tarragon, dried


  • On a work surface, arrange the chicken breasts in a single layer and cover them with plastic wrap. Pound them with a heavy skillet or a rolling pin until they are about 1/2 inch thick.
  • Blend the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. Coat both sides of each breast with seasoned flour.
  • Warm the oil and butter in a big nonstick skillet over medium-high heat. Cook until the chicken breasts are well browned on both sides, approximately 4 minutes on each side. Move to a plate and top with foil to maintain the heat.
  • Sauté the mushrooms and leeks in the skillet for about 5 minutes, or until the leeks are tender. Incorporate the wine.
  • Combine the broth and cornstarch in a small bowl, then add to the mushrooms and leeks. Simmer in the sour cream, lemon juice, and tarragon once the sauce has simmered and thickened. Season with salt and pepper the sauce and spoon it over the chicken breasts.

Serves four people

310 calories, 12 grams of fat (5 g saturated fat), 10 g of carbohydrates, 1 g fibre, 103 milligrams of cholesterol, 36 g of protein; 783 mg of sodium per serving.

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