White Mushroom

Nutrition

White mushrooms contain about 22 kilocalories, 3.1 grams of protein, and 1 gram of dietary fiber per 100 grams, along with a good amount of selenium and polysaccharides, and very little fat — a quality low-calorie source of plant protein.

How to Choose

Good white mushrooms have firm, bright white caps with smooth, blemish-free surfaces, pale pink gills that haven’t fully opened, and a satisfying weight in the hand. If the cap looks yellowed or feels sticky, or the gills have turned black, the mushroom is past its prime and much of its flavor will already be lost.

Cooking

White mushrooms can be roasted whole, sliced for stir-frying, or diced into soup. Once cut, they oxidize and darken quickly on contact with air, so a few drops of lemon juice after cutting will help prevent discoloration. Western recipes often pan-sear them in plant-based butter as a side dish, while Chinese cooking tends to stir-fry them with leafy greens or add them to soups.

Storage

Avoid washing white mushrooms before storing them. Wrap in paper towels and refrigerate in a container for 4 to 6 days. Sliced and tightly wrapped, they can also be frozen for about a month; they’ll be a bit softer after thawing but still work fine in braises and soups.

Tips

White mushrooms oxidize and darken very easily once cut. If the color change doesn’t bother you, no special treatment is needed — but for a nicer presentation, submerge cut pieces immediately in water with a splash of lemon juice or white vinegar to slow oxidation. Whole caps with the gills scooped out make perfect vessels for stuffed, baked mini mushrooms — an easy, elegant vegetarian appetizer for entertaining, and their soft texture also makes them a good option for young children.