Did you know? Button, cremini and portabella mushrooms are all the same species of mushrooms, but at different stages of maturity. Button mushrooms are the youngest and have a mild flavour and light ‘meaty’ texture. They readily absorb flavours they are cooked with, making them a versatile ingredient. Prep button mushrooms with a quick rinse of water to remove any bits of dirt and dry thoroughly.  

Button mushrooms can be sliced and eaten raw. They really transform when sauteed. As they have such a high-water content, and to avoid soggy results, it’s important to have a very hot pan, a splash of oil or butter and a bit of salt. Sauté them for 5-7 minutes or until they become crisp. Flavour with garlic, thyme, chives, or whatever flavour you desire. Once cooked, eat them as is or add them to pasta dishes, pizza, risotto, omelettes, frittata or just about any dish! They can also be stir-fried, grilled, braised or roasted.