A strong metabolism means more burned fat. The white mushroom has a special carbohydrate that stokes the metabolic fire and maintains blood sugar levels. Like other mushrooms, they should never be immersed in water when cleaned. Button mushrooms refrigerate well, but wrap them in paper towels. These should be bought only when you know you’ll be using them quickly. Larger quantities are often sold in three-pound wooden baskets or lugs. That’s why white mushrooms are often packaged in small cello-packs. Simply handling white mushrooms makes them discolor.

Button mushrooms start to open after three or four days, after a couple more days, they are fully opened, discolored, and starting to get sticky. Caps that have opened to reveal the dark gills underneath show age. A closed cap is when you turn a button mushroom over, the underside of the cap should be attached to the stem by a thin veil of flesh. Some varieties have a tan tinge or slight scale, so a white-white color is not always the key indicator of freshness. The perfect white mushroom is white, firm, and dry to the touch, with no sticky or tacky feel. They are raised in cellars, caves, special constructed mushroom houses – even n abandoned mines. California and Michigan are big producers, but Pennsylvania grows about 50 percent of what’s on the American market. White Mushrooms have been bred to be uniform and, in many cases, very white. The common white cap mushroom, which is often called the cultivated mushroom even though so many “wild” ones are now being cultivated, has been around for a long time.

Whitecap mushroom