Button mushrooms are the youngest and generally (but not always) the smallest. The name refers to their shape and stage of growth, not the size. The cap of the button mushroom is always tightly closed around the stem.
They have a firm, delicate texture and mild flavour that intensifies when cooked.
Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required.
Usage: Suitable to eat raw or cooked, they’re great whole or sliced in salads, stir-fries, risotto, pizza toppings, pasta dishes, skewered and barbecued or simply served with dips.