DRIED CHAMPIGNON MUSHROOMS

Champignon (Agaricus bisporus, Agaricus brunnescens) also known as 'the white cultivated mushroom' or 'champignon de Paris' has been cultivated by the French since the 1700's. The Agaricus family includes the best known mushroom in the U.S., and probably all European-derived countries - the White Button - which is a cultivated variety of Agaricus sold generically as "mushrooms" in every supermarket. The "wild" Crimini and Portabella mushrooms are also cultivars of this species. Agaricus bisporus sometimes is referred to as Agaricus brunnescens which is apparently refers to the oxidative "browning" reaction when the mushroom is bruised. It is the most frequently used and most cultivated mushroom in the world ( major regions of cultivation are North America, Europe, China and Australasia ) - accounting for 38% of the world's production of cultivated mushrooms.

Also called Champignon, this particular mushroom's cultivation is a thriving business for the United States where A. bisporus has been the primary mushroom grown as a farm crop since the late 1800s. Today, with the U. S. being the largest grower of cultivated White Button mushrooms in the world, the crop accounts for up to 90% of the mushroom production there, generating more than $800 million per year in sales, with production in southeastern Pennslyvania accounting for approximately 50% of the fresh mushrooms produced and sold in the United States. They are grown on composted cereal straw and animal manure, usually in buildings where the environment (temperature, humidity, carbon dioxide) is strictly controlled.

Other substrate on which it is cultivated includes corncobs and several plant or animal wastes. The composting process is a mixed fermentation involving a range of microorganisms, bacteria and other fungi, which will degrade some of the complex compounds such as lignin and cellulose. The biological activities of the microorganisms make the compost warm; when cool, it will have a consistency similar to that of thick oatmeal and will provide an environment well suited for mycelial growth of A. bisporus. The mycelium that is inoculated into the compost is referred to as the spawn. Following growth of mycelium throughout the substrate, a casing layer, is placed over the substrate. The casing layer is critical in the fruiting body formation of A. bisporus. The biological activity of bacteria, various soluble salts, together with the lowering of the temperature between 14-18o C, will optimize fruiting body production in the Champignon.

Although they will shrink a little in size, the Champignon generally retains it's shape well when cooked; for a nice presentation effect, try it sautéed as an attractive garnish for meat or poultry. They are also excellent for use in pies or served as a vegetable side dish. Often called the 'pizza mushroom,' they have an extremely mild flavor which is inhanced greatly once cooked and absorbs flavors well in any dish. When reconstituted, dried Champignon look, cook and taste just like their fresh form. Delicious in gravy, sauces, cream soups, and stews, they are ideal for stir fry recipes, pasta or rice, casseroles - just about anything you'd think to use mushrooms in. White Buttons are good to take along on camping trips to add extra flavor to camp fire meals. Its mild taste, firm texture and great versatility make the Champignon/White Button mushroom an American favorite. Per capita consumption of fresh Agaricus in the United States is about 2.2 pounds (1 kg) per year.

Nutritional information:

Based on dry weight and in mg per 100 g - Thiamin 8.9, Riboflavin 3.7, Niacin 42.5, Ascorbic Acid 26.5, Calcium 71, Phosphorus 912, Iron 8.8, Sodium 106, Potassium 2850

Regarding the nutritive value of proteins based on the FAO Amino Acid score for Quality of Protein ( Egg = 100 ) the Champignon has a score of 36-90 ranking above all other vegetables, except beans, peas and lentils, in its amino acid content.

 

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