Cremini mushrooms are also called baby bellas, short for baby portobellos. That's because they are actually the same mushroom, just picked at different stages of maturity.
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In fact, the 3 most common mushrooms found in grocery stores are all the same type of mushroom. But that doesn't mean the differences aren't worth noting. There are two different strains (white and brown), as well as different harvest times (immature and mature).
- Button mushrooms (white mushrooms): white variety & picked very immature, very mild flavor, very soft
- Cremini mushrooms (baby bella / brown mushrooms): brown variety & picked immature, mild flavor, standard medium-firm texture
- Portobello mushrooms: brown variety & picked when fully mature, which is about 1-2 weeks later. They are more flavorful, firmer, and have less moisture.
Taste
Cremini mushrooms are marginally more flavorful that white button mushrooms, tasting a bit earthy. Their aroma isn't too strong and their texture is pretty standard.
Compared to gourmet mushrooms, they taste very mild and have less savory (umami) qualities. However, their mild flavor, availability, and affordability make them very versatile. That's why cremini mushrooms are so popular in recipes.
Selection & storage
Cremini mushrooms should be dry without dark, decaying spots. Any sliminess indicates deterioration and should be avoided.
In general, mushrooms do not last very long, even in the fridge. I try to use mushrooms within 3 days, but they can last up to 5 days if you are lucky. Store them loose in a paper bag (unwashed) in the fridge.
Cleaning mushrooms
The cremini mushrooms you find at big grocery stores are cultivated indoors and are already very clean. All they need is a quick wipe down with a damp paper towel or cloth.
Any mushrooms with exposed gills should not be rinsed in water to be cleaned, as they absorb a lot of that water, according to America's Test Kitchen:
"In fact, when we weighed batches of white, cremini, portobello, shiitake, oyster, and maitake mushrooms before and after submerging them in water for 1 minute, the mushrooms without exposed gills retained almost no water, while those with them soaked up as much as 25 percent of their weight in liquid."
Water-logged mushrooms take longer to brown and essentially steam themselves as the water evaporates. This can change the desired texture. However, if you have foraged mushrooms, they are worth cleaning, even if you need to use water. I'd rather eat a watery mushroom than dirt or bugs!
How to cook cremini mushrooms
The caps and stems are both tender and edible. This makes them pretty versatile, which is why you see so many recipes for cremini mushrooms.
- Roast or saute whole
- Slice them, including the stems for that iconic mushroom shape
- Dice and add to soups, stews, etc
- Remove the stems and stuff them (reserve the stems to flavor soup broth or add to stew)
Cremini mushroom recipes
Cremini mushrooms work in nearly any recipe that calls for mushrooms - unless you are using specialty mushrooms for a very specific reason.
The classics are all delicious with cremini mushrooms, from chicken marsala to beef stroganoff. Get the recipes along with fun variations.
Or try the make-ahead green bean casserole version - same recipe, but with make-ahead instructions.
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