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Cremini mushrooms are small to medium in size and have a rounded cap with a short, stubby stem. The smooth cap ranges from light to dark brown and is firm and spongy. Underneath the cap, there are small brown gills, but most of these are hidden as the cap has not fully opened when harvested at the Cremini stage. The short white stem is also edible, dense, thick, and smooth with a slightly rubbery texture. Cremini mushrooms are mild and somewhat earthy with a meaty texture.
Cremini mushrooms are available year-round.
Cremini mushrooms, botanically classified as Agaricus bisporus, are a widely used variety that is a member of the Agaricaceae family. Also known as Baby Portobellos, Crimini, and Baby Bella, Cremini mushrooms are a slightly different strain closely related to the white button mushroom and the large portobello mushroom, with the only difference being predominately age. White button mushrooms are the youngest, followed by the Cremini, and then the mature version being the portobello. Varieties within the Agaricus bisporus account for about ninety percent of the mushrooms cultivated in the United States and these mushrooms are favored by chefs and home cooks for their mild taste and versatility in a variety of culinary dishes.
Cremini mushrooms contain potassium, amino acids, vitamin D, selenium, riboflavin, phosphorus, zinc, folate, and manganese.
Cremini mushrooms are best suited for both raw and cooked applications such as baking, roasting, sautéing, or stewing. They can be sliced raw and mixed into green or grain salads, or they can be stuffed with crab, cheese, or other meats as a bite-sized appetizer. Cremini mushrooms can also be added into sauces, gravies, stir-fries, soups such as hot and sour, stews, baked into tarts, or sliced as a topping on pizza. Cremini mushrooms pair well with tomatoes, carrots, celery, potatoes, jalapenos, garlic, shallots, onion, ginger, kimchi, lime, sage, parsley, basil, meats such as beef, pork, or poultry, eggs, soy sauce, balsamic vinegar, marinara sauce, cream sauce, white wine, rice, orzo, mozzarella, parmesan, and pecorino romano cheese. They will keep up to a week when stored loosely in a paper bag with moist paper towels to prolong freshness in the refrigerator.
Varieties of Agaricus bisporus have grown wild since prehistoric times and have had many varying uses and symbolism attached to them in cultures across the world. These mushrooms were revered by the Egyptians, who believed the mushrooms gave the consumer special powers or eternal life. In Rome, they were deemed the “food of the Gods,” and in Russian and Mexican folklore, mushrooms gave people superhuman strength. In France, Cremini mushrooms were cultivated in the catacombs beneath Paris leading to the moniker “champignons de Paris" or Paris mushrooms, and Cremini mushrooms are still cultivated underground in Western France today. The Chinese and Koreans have also traditionally used Agaricus bisporus to help increase milk production for breastfeeding mothers and is used to help regulate the body’s energy. In North America, Agaricus bisporus has been the primary cultivated mushroom since the late 1800s.
Cremini mushrooms have been growing wild since ancient times, and varieties of Agaricus bisporus were first cultivated in Europe in the 17th century. Today Cremini mushrooms are primarily cultivated versus foraged and are widely available at supermarkets, farmers markets, and specialty grocers in North America, South America, Europe, Asia, Africa, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 147...
Recipes that include Cremini Mushrooms. One
is easiest, three is harder.
| Food Buzz: History of Mushrooms |
Description/Taste
Cremini mushrooms are small to medium in size and have a rounded cap with a short, stubby stem. The smooth cap ranges from light to dark brown and is firm and spongy. Underneath the cap, there are small brown gills, but most of these are hidden as the cap has not fully opened when harvested at the Cremini stage. The short white stem is also edible, dense, thick, and smooth with a slightly rubbery texture. Cremini mushrooms are mild and somewhat earthy with a meaty texture.
Seasons/Availability
Cremini mushrooms are available year-round.
Current Facts
Cremini mushrooms, botanically classified as Agaricus bisporus, are a widely used variety that is a member of the Agaricaceae family. Also known as Baby Portobellos, Crimini, and Baby Bella, Cremini mushrooms are a slightly different strain closely related to the white button mushroom and the large portobello mushroom, with the only difference being predominately age. White button mushrooms are the youngest, followed by the Cremini, and then the mature version being the portobello. Varieties within the Agaricus bisporus account for about ninety percent of the mushrooms cultivated in the United States and these mushrooms are favored by chefs and home cooks for their mild taste and versatility in a variety of culinary dishes.
Nutritional Value
Cremini mushrooms contain potassium, amino acids, vitamin D, selenium, riboflavin, phosphorus, zinc, folate, and manganese.
Applications
Cremini mushrooms are best suited for both raw and cooked applications such as baking, roasting, sautéing, or stewing. They can be sliced raw and mixed into green or grain salads, or they can be stuffed with crab, cheese, or other meats as a bite-sized appetizer. Cremini mushrooms can also be added into sauces, gravies, stir-fries, soups such as hot and sour, stews, baked into tarts, or sliced as a topping on pizza. Cremini mushrooms pair well with tomatoes, carrots, celery, potatoes, jalapenos, garlic, shallots, onion, ginger, kimchi, lime, sage, parsley, basil, meats such as beef, pork, or poultry, eggs, soy sauce, balsamic vinegar, marinara sauce, cream sauce, white wine, rice, orzo, mozzarella, parmesan, and pecorino romano cheese. They will keep up to a week when stored loosely in a paper bag with moist paper towels to prolong freshness in the refrigerator.
Ethnic/Cultural Info
Varieties of Agaricus bisporus have grown wild since prehistoric times and have had many varying uses and symbolism attached to them in cultures across the world. These mushrooms were revered by the Egyptians, who believed the mushrooms gave the consumer special powers or eternal life. In Rome, they were deemed the “food of the Gods,” and in Russian and Mexican folklore, mushrooms gave people superhuman strength. In France, Cremini mushrooms were cultivated in the catacombs beneath Paris leading to the moniker “champignons de Paris" or Paris mushrooms, and Cremini mushrooms are still cultivated underground in Western France today. The Chinese and Koreans have also traditionally used Agaricus bisporus to help increase milk production for breastfeeding mothers and is used to help regulate the body’s energy. In North America, Agaricus bisporus has been the primary cultivated mushroom since the late 1800s.
Geography/History
Cremini mushrooms have been growing wild since ancient times, and varieties of Agaricus bisporus were first cultivated in Europe in the 17th century. Today Cremini mushrooms are primarily cultivated versus foraged and are widely available at supermarkets, farmers markets, and specialty grocers in North America, South America, Europe, Asia, Africa, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| West Brew-Downtown | San Diego CA | 619-726-6567 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Noble House Hotels & Resorts | San Diego CA | 619-276-4010 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Healthy Creations-Encinitas | Encinitas CA | 760-479-0500 |
| Wolfies Carousel | San Diego CA | 909-477-1291 |
| The Guild Hotel | San Diego CA | 858-373-3184 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| San Diego Freedom Ranch | Campo CA | 619-478-5696 |
| Madam Bonnies | San Diego CA | 619-432-1383 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Boss Bird Kitchen | La Mesa CA | 858-566-9191 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| American Pizza Manufacturing | La Jolla CA | 858-246-6756 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Plant Based Meals | San Diego CA | 858-255-0590 |
| Woods Kitchen Foods | San Diego CA | 619-719-6924 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Salt & Whiskey | San Diego CA | 619-214-9519 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| insideOUT | San Diego CA | 619-888-8623 |
| InterContinental Banquet Bar | San Diego CA | 619-501-9400 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Green Acres Campus 2020 | San Diego CA | 858-450-9907 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Blind Lady | San Diego CA | 619-381-4475 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Booze Brothers Brewing Co. | Vista CA | 760-639-8338 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| Miho | San Diego CA | 619-365-5655 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Pizza Cassette | San Diego CA | 802-310-5601 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Hott Mess | San Diego CA | 619-297-1866 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Rustic Root | San Diego CA | 619-232-1747 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Cal A Vie | Vista CA | 760-945-2055 |
| West Brew | Del Mar CA | 858-412-4364 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Don Pietro | San Diego CA | 619-255-7205 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Storyhouse Spirits | San Diego CA | 801-949-5955 |
| Pueblo | San Diego CA | 858-490-6298 |
| Sea 180 Coastal Tavern | Imperial Beach CA | 619-631-4949 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Piatti | San Diego CA | 858-454-1589 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Huntress | San Diego CA | 619-955-5750 |
| Hilton Mission Valley (Kitchen) | San Diego CA | 619-543-9000 |
| Extraordinary Desserts | San Diego CA | 619-294-2132 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Pali Wine Company | San Diego CA | 310-893-0038 |
| Uptown Tavern | San Diego CA | 619-683-9322 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 858-886-7561 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Cueva Bar | San Diego CA | 619-269-6612 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Justin Hoehn | San Diego CA | 619-326-8895 |
| Marriott Marquis North Tower | San Diego CA | 619-234-1500 |
| The Bellows | San Marcos CA | 619-395-6325 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Bayside Landing | San Diego CA | 858-270-9200 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Mostra Coffee | San Diego CA | 760-586-9916 |
| Brandon Matzek- Blogger | San Diego CA | 800-221-9730 |
| Morning Glory | San Diego CA | 619-629-0302 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 808-868-8639 |
| Pier Cafe 2021 | San Diego CA | 619-232-7277 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Dudley's Bakery | Ramona CA | 760-765-0488 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| The Shores | La Jolla CA | 858-459-8271 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Donna Jean | San Diego CA | 619-299-5500 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Full Moon | San Diego CA | 619-233-3711 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Bang Bang 2021 | San Diego CA | 619-382-8938 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Mesa College | San Diego CA | 619-388-2240 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Uprising Pizza | El Cajon CA | 619-928-3286 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Il Sogno Italiano | San Diego CA | 619-380-2652 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| One Door North | San Diego CA | 858-232-4220 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
| Gatherer Sandwiches | San Diego CA | 619-944-9781 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Convivial Catering | San Diego CA | 760-828-8762 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Shakespeare's Corner Shoppe & Afternoon Tea | San Diego CA | 619-683-2748 |
| Rare Society | San Diego CA | 619-501-6404 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Vista Valley | Vista CA | 760-758-2800 |
| The Joint | San Diego CA | 619-222-8272 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Civico 1845 | San Diego CA | 574-210-4025 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| 264 Fresco (Kitchen) | Carlsbad CA | 760-720-3737 |
| Tartine | Coronado CA | 619-435-4323 |
| Le Parfait Paris- Downtown | San Diego CA | 619-245-4457 |
| Darshan Bakery (Del Mar) | Del Mar CA | 858-925-7223 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| The Shout House | San Diego CA | 619-231-6700 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Landons East Meets West | San Marcos CA | 760-304-4560 |
| Tender Greens-UTC | San Diego CA | 858-455-9395 |
| Jack & Giulio's | San Diego CA | 619-294-2074 |
| KI's | Encinitas CA | 760-586-8289 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Hazel & Jade Bakery | #100 CA | 804-815-8052 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| La Dona | San Diego CA | 858-352-8134 |
| Madison | San Diego CA | 619-822-3465 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Haggos Organic Tacos LLC | Encinitas CA | 760-695-8870 |
| Monarch | Del Mar CA | 619-308-6500 |
| Beaumont's | San Diego CA | 858-459-0474 |
Recipe Ideas
Recipes that include Cremini Mushrooms. One
is easiest, three is harder.
