INDONESIAN CHAMPIGNON MUSHROOM
Wednesday, September 5, 2012
Champignon Product
Mushrooms are a very popular food, and a key ingredient in many dishes like pasta, risotto, pizzas and casseroles. There are four different types of mushroom.
White Mushrooms
Available in supermarkets up and down the land. Its snow white colour is caused by being grown in the dark. The white mushroom comes in four sizes – button, closed cup, open cup and large. Interestingly, the size of the cup continues to grow even after the mushroom is picked.
Brown Mushrooms
The brown mushroom is seriously flavoursome whether raw or lightly cooked. Similarly to white mushrooms, it comes in two sizes; closed cup or 'Chestnut', and the slightly larger 'mini Portobello'.
Portobello Mushrooms
The portobello is a chestnut mushroon that has been allowed to grow to full maturity. What you're left with is a dense meaty texture and deep, mushroom flavours.
Breakfast Flats
The breakfast flat is a white mushroom allowed to grow to full maturity which gives it its fuller flavour. It is the white version of the Portobello mushroom. Ideal not only for breakfast but for stuffing and a centrepiece for vegetarian meals.
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Champignon
Agaricus bisporus - known variously as the common mushroom, button mushroom, white mushroom, table mushroom, champignon mushroom, crimini mushroom, Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cultivated mushroom, or when mature, the Portobello mushroom—is an edible basidiomycete mushroom native to grasslands in Europe and North America. Agaricus bisporus is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world.
Taxonomy and naming
The common mushroom has a complicated taxonomic history. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi, as a variety (var. hortensis) of Agaricus campestris. Danish mycologist Jakob Emanuel Lange later reviewed a cultivar specimen, and dubbed it Psalliota hortensis var. bispora in 1926. In 1938, it was promoted to species status and renamed Psalliota bispora. Emil Imbach imparted the species' current scientific name, Agaricus bisporus, after the genus Psalliota was renamed to Agaricus in 1946. The specific epithet bispora distinguishes the two-spored basidia from four-spored varieties.
Among English speakers, Agaricus bisporus is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom. In strains with darker flesh, the immature mushroom is variously marketed as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap may also begin to open slightly. In maturity, it is called a portobello. The French name is champignon de Paris ("Paris mushroom").
The spellings "portobello", "portabella", and "portabello" are all used, but the first of these spellings is the most common.
Description
Commonly found in fields and grassy areas after rain from late spring through to autumn worldwide, especially in association with manure. It is widely collected and eaten, even by those who would not normally experiment with mushrooming.
Cultivation
The earliest description of the commercial cultivation of Agaricus bisporus was made by French botanist Joseph Pitton de Tournefort in 1707. French agriculturist Olivier de Serres noted that transplanting mushroom mycelia would lead to more mushrooms. Originally, cultivation was unreliable as mushroom growers would watch for good flushes of mushrooms in fields before digging up the mycelium and replanting in beds of composted manure or inoculating 'bricks' of compressed litter, loam and manure. Spawn collected this way contained pathogens and crops would be commonly infected or not grow at all.
In 1893, sterilized, or pure culture, spawn was discovered and produced by the Pasteur Institute in Paris, for cultivation on composted horse manure. Today's commercial variety of the common mushroom was originally a light brown color. In 1926, a Pennsylvanian mushroom farmer found a clump of common mushrooms with white caps in his mushroom bed. Like white bread it was seen as a more attractive food item and was very popular. As was done with the navel orange and Red Delicious apple, cultures were grown from the mutant individuals, and most of the cream-colored store mushrooms we see today are products of this chance natural mutation.
Agaricus bisporus is now cultivated in at least 70 countries around the world. Global production in the early 1990s was reported to be more than 1.5 million tons, worth more than US$ 2 billion.
Vitamin D
While Agaricus bisporus only contains 16 IU of vitamin D as ergocalciferol (vitamin D2), since they also contain high amounts of ergosterol,[citation needed] by brief exposure to UV light the ergocalciferol contents rise immensely.
Potential medicinal value
Agaricus bisporus also contains sodium, potassium, and phosphorus, conjugated linoleic acid and antioxidants. Protocatechuic acid and pyrocatechol are found in A. bisporus. A 2009 case control study of 2,018 women correlated a large decrease of breast cancer incidence in women who consumed mushrooms. Women in the study who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, while those that combined a mushroom diet with regular green tea consumption reduced their risk of breast cancer by nearly 90%.
The table mushroom has also been shown to possess possible immune system enhancing properties. An in vitro study demonstrated the mushroom enhanced dendritic cell function.
Health risks
Some studies have revealed that raw A. bisporus - along with some other edible mushrooms - contain small amounts of carcinogenic hydrazine derivatives, including agaritine and gyromitrin. However, this research also noted when cooked, these compounds were reduced significantly.
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