Agaricus bisporus

Agaricus bisporus
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Agaricales
Family:	Agaricaceae
Genus:	Agaricus
Species:	A. bisporus
Binomial name
Agaricus bisporus (J.E.Lange) Imbach (1946)[1]
Synonyms
Psalliota hortensis f. bispora J.E.Lange (1926)

Agaricus bisporus saprotrophic
	Edibility is choice

Agaricus bisporus, commonly known as the cultivated mushroom, is a

A. bisporus has some deadly poisonous lookalikes in the wild.

Description

The pileus or cap of the original wild species is a pale grey-brown, with broad, flat scales on a paler background and fading toward the margins. It is first hemispherical before flattening out with maturity, and measures 5–10 centimetres (2–4 inches) in diameter. The narrow, crowded

Similar species

The common mushroom could be confused with young specimens of a group of lethal mushrooms in the Amanita genus referred to as destroying angels, but the latter may be distinguished by their volva or cup at the base of the mushroom and pure white gills (as opposed to pinkish or brown of A. bisporus).

A more common and less dangerous mistake is to confuse Agaricus bisporus with A. xanthodermus, an inedible mushroom found worldwide in grassy areas. A. xanthodermus has an odor reminiscent of phenol; its flesh turns yellow when bruised. This fungus causes nausea and vomiting in some people.

The poisonous European species Entoloma sinuatum has a passing resemblance but has yellowish gills, turning pink, and lacks a ring.

Taxonomy

The common mushroom has a complicated

Etymology

When immature and white, this mushroom may be known as:

• common mushroom
• white mushroom^[11]
• button mushroom^[11]
• cultivated mushroom^[12]
• table mushroom
• champignon (French for mushroom) de Paris

When immature and brown, it may be known variously as:

• Swiss brown mushroom
• Roman brown mushroom
• Italian brown mushroom
• cremini (also crimini) mushroom^[13][14]
• chestnut mushroom (not to be confused with Pholiota adiposa)
• baby bella^[13]

When marketed in its mature state, the mushroom is brown with a cap measuring 10–15 cm (4–6 in).^[14] This form is commonly sold under the names portobello,^[14][15] portabella,^[16] or portobella; the etymology is disputed.^[14][15]

Distribution and habitat

This mushroom is commonly found worldwide in fields and grassy areas following rain, from late spring to autumn, especially in association with manure.

Cultivation

Mushroom and truffle production – 2022
Country	Millions of tonnes
China	45.4
Japan	0.47
United States	0.32
Poland	0.26
Netherlands	0.24
World	48.3
Source: FAOSTAT of the United Nations[17]

Production

In 2022, world production of mushrooms (including truffles) was 48 million tonnes, led by China with 94% of the total (table). Japan and the United States were secondary producers.

History

The earliest scientific description of the commercial cultivation of A. bisporus was made by French botanist

Originally, cultivation was unreliable as mushroom growers would watch for good flushes of mushrooms in fields before digging up the mycelium and replanting them in beds of composted manure or inoculating 'bricks' of compressed litter, loam, and manure. Spawn collected this way contained pathogens, and crops would be infected or not grow.^[19] In 1893, sterilized, or pure culture, spawn was discovered and produced by the Pasteur Institute in Paris for cultivation on composted horse manure.^[20]

Modern commercial varieties of the common agaricus mushroom were originally light brown. The white mushroom was discovered in 1925 growing among a bed of brown mushrooms at the Keystone Mushroom Farm in

A. bisporus is cultivated in at least seventy countries worldwide.[10]

Nutrition

In a 100-gram serving, raw white mushrooms provide 93 kilojoules (22 kilocalories) of

• 
  Ventral view of a portobello cultivar with a bisected stipe
• 
  Grilled portobello,

  arugula salad on a toasted baguette

•  Fungi portal
• List of Agaricus species

References